Poha (aval, beaten rice) is an extremely versatile cereal. I use it to make various breakfast dishes including upma in several variants (tamarind, lemon, sesame, plain, coconut…). I also use a handful of poha in several dosa varieties when no urad dal is added. It makes such dosas softer. And sweet dishes like kheer, halwa (kesari)… An extremely interesting culinary ingredient! Today, my post is about poha vadas.
Like rice, beaten rice also has white (polished) and red varieties. I use the red poha as it contains loads more fibre. The white poha is very similar to white rice – practically no fibre, quickly absorbed into the blood stream. Therefore, best avoided.

Ingredients
1 cup red rice poha
1/2 cup whisked vegan curd mixed with 1/2 cup water
1/2 cup grated bottle gourd (lauki, sorakkai)
1/2 cup grated carrots
1/4 cup boiled peas
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi, manjal podi)
1/2 tsp chilli powder (mirchi powder, milagai podi)
5 tbsp chickpea flour (besan, kadalai mavu)
1/2 tbsp potato flour (optional, use only if your vadai turns out too dry)
Salt to taste
To Temper
1 tsp mustard seeds (sarson, kadugu)
2 tsp sesame seeds (til, ellu)
2 pinches asafoetida (hing, perunkayam)
Method
Wash the poha in a sieve or colander
Set aside for 2 minutes till water is drained completely
Combine the poha and curd in a deep bowl
Set aside for 20-25 minutes
Add all remaining ingredients, mix well and set aside
Heat a wok and add mustard seeds
When they start spluttering, add sesame seeds and asafoetida
Roast till sesame seeds begin to change colour
Add to the poha-curd mix
The final batter should be thick
Take a pinch of the batter and roll into a ball the size of a small amla (Indian gooseberry, nellikkai) (or any other shape) – I shaped it like a vada (medallion)
Repeat for the rest of the batter
Steam for 10 minutes
Transfer to an air fryer and fry at 190 degrees C for 12 minutes or till golden brown
Shake the air fryer bowl occasionally so that all sides are equally browned
Serve hot with with your favourite chutney
Enjoy!