Polla Vadai

Cooks in : 40 min Serves: 2 people

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


  1. Soak dal for an hour. Drain.
  2. Grind it to a smooth paste along with curry leaves using  the small chutney jar by adding just 2 tbsp of water.
  3. Add salt, chilli powder, asafoetida and  millet flour.
  4. Add a table spoon of hot oil. Mix well and form a dough.
  5. Pinch into small marble size balls.
  6. Grease a parchment paper and line the balls. Cover with another paper.
  7. Using a flat based cup, press each ball to form a disc.
  8. 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.
  9. Once done, remove and drain on a tissue paper.
  10. Crisp vadais are ready!


1. Do not add too much water while grinding the dal.

2. Single millet flour will also work.


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