Pohe Ke Vade
by Tarla Dalal
Crisp, tasty vadas, anyone? a seemingly traditional yet innovative combination of ingredients like beaten rice, soaked moong dal, green and chillies results in a delicious vada that is sure to make tea-time all the more interesting. Enjoy with a hot beverage and the company of loved ones, for best results!
Pohe Ke Vade recipe - How to make Pohe Ke Vade
soaking time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 20 vadas
2 tbsp green moong dal (split green gram)
1 1/2 cups beaten rice (poha)
4 tbsp finely chopped spinach (palak)
1 tbsp finely chopped coriander (dhania)
2 tsp lemon juice
2 tsp sugar
2 tsp finely chopped green chillies
salt to taste
oil for deep-frying
For Serving
green chutney
Method
- Method
- Soak the green moong dal in enough water for 1 hour. Drain well and keep aside.
- Wash the beaten rice and keep aside to drain for 10 minutes.
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 20 equal portions and roll each portion into a round ball and flatten it between your palms.
- Heat the oil in a deep kadhai and deep-fry the vadas till they turn golden brown in colour from all the sides.
- Drain on absorbent paper and serve hot with green chutney.
Nutrient values per vada
| Energy | 24 cal |
| Protein | 0.7 g |
| Carbohydrates | 5 g |
| Fiber | 0.2 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 156.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.3 mg |
| Folic Acid | 5.2 mcg |
| Calcium | 4.8 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.5 mg |
| Potassium | 31.5 mg |
| Zinc | 0 mg |
Outbrain
Easy to make recipe. Not to grind the moong dal as it adds cripsyness to the vadas. And make them taste very good.