Aval Vadai

If you are bored of making the same vada for all the festivals, then try this one next. It remains crisp even after it becomes cold.
 

Ingredients

• 2 cups Poha/ Aval/ Avallakki
• 1/2 cup Channa dal 
• 1 tbsp Toor Dal
• 4 Green chillies  
• 1" piece ginger 
• 1/4 tsp Asaofoetida
• 1 handful Coriander leaves chopped
• 1/2 tsp Salt (Adjust to taste)
• Oil for deep frying

Method

1. Wash and soak the channa dal and toor dal for 30 minutes.
2. Wash & soak the poha/Aval for 15 mins
3. Grind the dals along with green chillies and ginger, coarsely without adding much water. 
4. In a bowl, add the ground mixture, the soaked aval, coriander leaves, salt, asafoetida and mix everything well to form a dough.
5. Heat oil in a wok /kadai for deep frying.
6. Make small balls and flatten them and fry till golden brown. Remove them with a slotted spoon and drain the excess oil on a tissue paper.