BUTTERMILK VADA / INSTANT VADA

An ideal and unique deep-fried snack recipe made with semolina, beaten rice, fresh herbs and sour buttermilk. it is known for its similarities with most famous south indian medu vada, especially the doughnut shape, but has totally different taste and flavour. it is generally served as a side dish to lunch/dinner or as an evening snack with a choice of tomato sauce toppings or any spicy dip.
One such easy and simple instant vada recipe is the buttermilk vada known for its taste, flavour and ease of preparing it.

furthermore, i would also like to highlight some more additional tips, suggestions and variations to the instant mor vadai. firstly, with respect to shape, you do not have to necessarily shape it like a doughnut. you can shape it like a disk or to any other shape as per your preferences. the doughnut-like shape makes it more attractive and appealing.
I used cookie cutter to make my all time favourite heart shape .

secondly, try to use sour curd or yoghurt to prepare the buttermilk. if you use sour curd, the sourness taste goes into the vada to have a combination of flavour and taste.

I used kriti oil in this recipe.

INGREDIENTS:

1 cup poha/ flattened rice (thick)
½ cup rava / semolina / suji (coarse)
½ tsp salt
1 cup buttermilk
1 chilli (finely chopped)
1 tsp ginger paste
½ tsp chilli flakes
1 tbsp sesame
few curry leaves (finely chopped)
2 tbsp coriander (finely chopped)
2 tbsp coconut (grated)
1 tsp cumin
¼ cup rice flour
oil (for frying)

INSTRUCTIONS:

firstly, in a large bowl place a sieve and rinse 1 cup poha.
Transfer the rinsed poha to a large bowl and add ½ cup rava.,also, add ½ tsp salt, 1 cup buttermilk and mix well.
Rest for 20 minutes or until the poha and rava absorbs buttermilk.
After 20 minutes, the poha and rava have softened well.
Now add 1 chilli, 1 tsp ginger paste, ½ tsp chilli flakes, 1 tbsp sesame, few curry leaves, 2 tbsp coriander, 2 tbsp coconut and 1 tsp cumin.
Squeeze and mix well making sure everything is well combined.
Further, add ¼ cup rice flour and mix forming a soft dough.
Grease hands with oil and pinch a ball sized dough.
Flatten slightly and make heart shape using cookie cutter and make a hole in the centre.
Deep fry in hot oil, keeping the flame on medium.
Stir occasionally, and fry on medium flame until the vada turns golden and crisp.
Drain off the vada on kitchen paper to remove excess oil.
Finally, enjoy buttermilk vada with chutney or tomato sauce.