How to Make Pori Vadai | Easy Instant Medu Vadai with Leftover Puffed Rice

Pori (also called puffed rice or murmura) is a common ingredient in Indian kitchens. Often, we end up with extra pori after making snacks or leftover pori turns soft and loses its crispness. Instead of throwing it away, you can easily transform it into this Instant Pori Vadai, a delightful snack that tastes surprisingly close to classic Medu Vadai, but without the long soaking and grinding process.If you have leftover puffed rice at home, you can turn it into a crispy, delicious snack in just minutes! The beauty of this recipe is its simplicity—just mix, shape, and fry. The combination of rava, rice flour, curd, and puffed rice creates a batter that holds together beautifully, giving you vadai that are crispy on the outside and soft inside,

just like traditional Medu Vadai.The added aromatics—onion, green chillies, ginger, curry leaves, and coriander—bring an authentic South Indian flavour that makes every bite delicious. The puffed rice provides a light texture, while the rava and rice flour bring crispiness. Whether you’re a beginner or an experienced cook, this Instant Medu Vadai with Puffed Rice will become one of your go-to recipes. It’s extremely flexible, forgiving, and comes together in under 10 minutes—perfect for busy mornings or evening cravings. This guide will show you how to make Pori Vadai, a quick and easy instant Medu Vadai recipe prepared using leftover puffed rice (pori/murmura).

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How to Make Pori Vadai | Easy Instant Medu Vadai with Leftover Puffed Rice

Ingredients for Pori Vadai

• Puffed Rice (Pori / Murmura) – 3 cups

• Rava / Sooji – ½ cup

• Rice Flour – ½ cup

• Curd – ½ cup

• Onion (finely chopped) – ½ cup

• Green Chillies (finely chopped) – 1–2

• Ginger (grated) – 1 tbsp

• Curry Leaves (chopped) – few

• Coriander Leaves (finely chopped) – 2 tbsp

• Cumin Seeds (Jeera) – 1 tsp

• Salt – to taste

• Baking Soda – a pinch (optional)

• Water – as needed

• Oil – to deep fry

METHOD:

1. Grind puffed rice & rava into a fine powder.

2.Add this to a mixing bowl Add Rice flour with needed salt.

3.Add Chopped onion, Chopped Green chillies,Ginger,Curry leaves & cumin.
Mix them add curd & mix.Now add little water at a time & make a soft dough as shown.
Add Chopped coriander mix & keep.

4.Now heat up oil in a kadai.Test by adding a pinch of dough if it s hot.
5.Wet the pads with water shape the dough like Meduvada.
6.Gently drop it in oil fry till golden in medium high flame.
7.Adjust the flame it becomes too hot.
8.Do the same for all the vada’s Take out in a tissue.
9.Serve hot with Coconut chutney.
10.Its crispy on the outside & soft in the inside.

How to Make Pori Vadai | Easy Instant Medu Vadai with Leftover Puffed Rice

If you have leftover puffed rice at home, you can turn it into a crispy, delicious snack in just minutes!This guide will show you how to make Pori Vadai, a quick and easy instant Medu Vadai recipe prepared using leftover puffed rice (pori/murmura).

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Total Time 25 minutes mins

Servings: 5

Course: snacks

Cuisine: SouthIndian

Ingredients Method Notes

Ingredients

  

• Poha / Pori – 3 cups (60 gms)

  Rava – ½ cup (90 gms)

  Finely chopped onion – ½ cup

  Rice flour – ½ cup (60 gms)

  Green chillies (finely chopped) – 2 tbsp

  Minced ginger – 1 tbsp

  Curry leaves (finely chopped) – few

  Coriander leaves (finely chopped) – 2 tbsp

  Jeera – 1 tsp

  Salt – to taste

  Baking soda – a pinch

  Curd – ½ cup (120 gms)

Method

 

1. Grind puffed rice & rava into a fine powder.

   2.Add this to a mixing bowl Add Rice flour with needed salt.

   3.Add Chopped onion, Chopped Green chillies,Ginger,Curry leaves & cumin.
Mix them add curd & mix.Now add little water at a time & make a soft dough as shown.
Add Chopped coriander mix & keep.

   4.Now heat up oil in a kadai.Test by adding a pinch of dough if it s hot.

   5.Wet the pads with water shape the dough like Meduvada.

   6.Gently drop it in oil fry till golden in medium high flame.

   7.Adjust the flame it becomes too hot.

   8.Do the same for all the vada’s Take out in a tissue.

   9.Serve hot with Coconut chutney.

   10.Its crispy on the outside & soft in the inside.
   

Notes

• Do not add too much water — dough will turn sticky.
• Fry on medium flame High for even cooking.
• Adding a pinch of baking soda makes it softer, fluffier vadai.
• If mixture becomes too soft, add 1–2 tbsp rice flour.