Add 3 cups of pori | murmura in a wide bowl.

Wash it nicely.

Soak in water for 5 minutes.

Squeeze and drain the water completely.

Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.

Add ¼ cup besan | gram flour and ¼ cup rice flour to this.

You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.

Now add finely chopped cabbage, carrot, and capsicum.

You can add finely chopped coriander and mint leaves too.

If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.

Add salt and mix well.

Sprinkle little water and mix well into a tight dough.

Take a small portion and make lemon sized balls

Flatten it nicely.

Deep fry in oil in batches.

Do now crowd the pan much.

Cook on both sides.

Take out once oil sound subsides.

Drain in a kitchen towel.

Repeat the same for the rest of the dough.

Pori vadai is ready. You can serve this as it is or with tomato ketchup.