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!
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
Subscribe and receive new recipes via email
1. Do not add too much water while grinding the dal.
2. Single millet flour will also work.