Atukula Vadai (Poha Vada)

Poha can be used to make snacks other than batata pohe and kanda pohe. Here you can see we have used to make delicious vadas. Best part of these vadai is that they are crisp on the outside and soft inside making them so appealing. Besides they are easy to make and get ready in a jiffy.

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Atukula Vadai (Poha Vada)

Main ingredients Thick pressed rice (jada poha), Rice flour, Green chillies, Cumin seeds, Ginger, Asafoetida, Yogurt, Curry leaves, Oil
Cuisine South Indian
Course Snacks and starters
Prep time 10-15 minutes
Cook time 10-15 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian


  • 1½ cups thick pressed rice (jada poha)
  • 3 tablespoons rice flour
  • 2 green chillies, chopped
  • 1 teaspoon cumin seeds
  • 1 inch ginger, chopped
  • Salt to taste
  • ¼ teaspoon asafoetida (hing)
  • ½ cup yogurt
  • 6-8 curry leaves, roughly chopped
  • Oil for deep frying
  • Coconut chutney for serving


  1. Put pressed rice in a strainer, add water and wash thoroughly. Set aside for 5-10 minutes.
  2. Transfer into a bowl, add rice flour, green chillies, cumin seeds, ginger, salt, asafoetida, yogurt and curry leaves and mix well.
  3. Heat sufficient oil in a kadai. 
  4. Divide the mixture into equal portion and roll into balls. Flatten each ball and slide into hot oil.
  5. Deep-fry on high heat till golden brown and crisp. Drain on absorbent paper.
  6. Arrange the vadai on a serving platter and serve hot with coconut chutney.