Polla Vadai is a delicacy of a village called Nurani in Palakkad, Kerala. It is something like a cross between a thattai and a vadai! It puffs up like a mini poori and very popular among Palakkad Iyers. My friend Jayshree Iyer shared the recipe with rice flour. I used multi millet flour and it turned out delicious. A simple and tasty vadas which stay crisp for a day!
- 1 Tbsp Toor Dal
- 5 Curry Leaves
- 9 Tbsp Multi Millet Flour
- 1/4 Tsp Salt
- 1/4 Tsp Chilli Powder
- A pinch of Asafoetida Powder
- Soak dal for an hour. Drain.
- Grind it to a smooth paste along with curry leaves using the small chutney jar by adding just 2 tbsp of water.
- Add salt, chilli powder, asafoetida and millet flour.
- Add a table spoon of hot oil. Mix well and form a dough.
- Pinch into small marble size balls.
- Grease a parchment paper and line the balls. Cover with another paper.
- Using a flat based cup, press each ball to form a disc.
- Heat oil in a pan and deep fry the small pooris on medium flame. They will puff up like pani pooris.
- Flip and fry them thoroughly.
- Once done, remove and drain on a tissue paper.
- Crisp vadais are ready!
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1. Do not add too much water while grinding the dal.
2. Single millet flour will also work.