Aval vadai(Deep Fried Dumplings with Beaten rice)(No Soak No Grind Recipe)

I have been trying to include ingredients like beaten rice(aval),puffed rice(pori) in my cooking these days,just to cut the monotony of regular rice and wheat.Generally I make upma or simple sweet using aval,but few days back I tried this instant vadai,which I read in a magazine.I was little bit skeptical about the taste but I was simply blown away by the taste and texture of the finished vadai.Very very crispy exterior with a very soft interior.This can be made in flat 20 minutes and fit for any occasions/festivals.It tastes no less than ulundhu vadai,just give it a try once and I am sure you will love as we did.

Aval vadai recipe
Star ingredient:Aval(beaten rice)
Time:20 minutes
Yield:20 vadai
Ingredients:
1 cup medium/thick aval
2 tablespoons all rice flour
2 tablespoons gram flour
1 onion sliced
3 green chillies chopped
10-12 curry leaves
2 teaspoons cilantro leaves
1 small piece ginger grated
Salt
Water
Oil to deep fry
Method:
1.Wash and soak aval for 5 minutes.Drain and squeeze the water well and let it rest for 2 minutes.
2.Mix all the ingredients except water and oil with aval and combine well.
3.Add water little by little and make a pliable dough.In the meanwhile heat oil for deep frying.
4.Pinch a lemon sized ball out of the dough,flatten with your palm and slide in the hot oil.Deep fry till golden brown from both sides.
5.Serve hot with chutney or as a side dish with any flavored rice
Notes:
1.Add water as little as needed as the soaked aval contains enough moisture.If the dough becomes very loose add 1/8 cup rice flour and try making vadai again.
2.Fry 6-8 vadai at a time depending upon the size of your deep frying pan.Over crowding will make vadai hard and uncooked from inside
3.You can skip onion and add asafoetida if preferred
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