Name: Crispy Poha (Aval Vadam): A Sun-Dried Indian Snack
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 cup Flattened Rice (flattened rice); 1 cup Sago; 10 Chilies (green); 1 tsp Asafoetida Powder (hing); Salt (to taste)

Crispy Poha (Aval Vadam): A Sun-Dried Indian Snack

1 hour

1181 reads

4.41 from 5 votes

Indian

About Crispy Poha (Aval Vadam): A Sun-Dried Indian Snack

Craving a light, crispy snack with an explosion of Indian flavors? Crispy Poha (Aval Vadam) delivers a satisfying crunch and a taste of tradition, all in a mess-free, sun-dried bite.

These delightful crispies are made with simple ingredients like flattened rice (poha), sago, fragrant green chilies, and a touch of asafoetida (hing). Enjoy them on their own, alongside a steaming cup of tea, or as a crunchy accompaniment to your favorite Indian meal.

This easy recipe is naturally onion- and garlic-free, catering to various dietary needs. Plus, you can even make a healthier version in the microwave without any oil, making it a perfect anytime snack!

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Recipe Time & More

Prep15

Cook45

Total1

Calories13 kcal

Serves

Served AsSnacks

Recipe TasteSalty Spicy

Ingredients

Main Ingredients

▢ 4 cup Flattened Rice flattened rice
▢ 1 cup Sago

Spice Paste

▢ 10 Chilies green
▢ 1 tsp Asafoetida Powder hing
▢ Salt to taste

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Instructions

Soak the sago in water overnight. This softens the sago pearls for easier cooking.
In the morning, rinse the sago well. Boil it in 5 cups of water until it reaches a thick porridge-like consistency.
While the sago is boiling, rinse the poha and soak it in water for 30 minutes. If using thicker poha, soak for 1 hour. Drain the poha completely and set aside.
Grind the green chilies, salt, and asafoetida powder into a smooth paste.
Once the sago is cooked, add the green chili paste and mix well. Remove from heat and let the mixture cool.
In a large bowl, combine the drained poha and the cooled sago mixture.
Knead the mixture thoroughly with your hands until it forms a dough-like consistency. Check for salt and adjust if needed.
Spread a clean white cloth or plastic sheet on a flat surface in a sunny area.
Take small, pinch-sized portions of the dough and place them on the sheet, leaving space between each. Let them dry in the sun for at least 4 days.
Every evening, bring the poha crispies indoors and store them in a covered container. In the morning, return them to the sun to continue drying. This prevents moisture absorption overnight.
Once completely dry, store the poha crispies in an airtight glass jar. Deep fry or microwave until crisp and enjoy!

Recipe Notes

Good To Know

For even sun-drying, spread the poha mixture in thin, uniform circles on a clean cloth or plastic sheet, and flip them halfway through the drying process to ensure both sides dry thoroughly and prevent sticking.
If you’d like to add a subtle tang, mix a teaspoon of lemon juice into the batter before shaping the crispies.
For a colorful and nutritious variation, finely chop curry leaves or spinach and mix them into the batter.

Expert Tips

Don't overcrowd the drying surface. Adequate spacing between the vadams allows for even airflow and quicker drying.
For a crispier texture, you can deep-fry the vadams at a slightly lower temperature for a longer time. This ensures they cook through without burning.
Experiment with different seasonings! A pinch of chili powder, cumin, or turmeric can add a delicious savory kick.