Tuesday, August 23, 2011

Aval Upma(flaked rice/beaten rice) - Poha - Avalakki

This is a very common breakfast item in many homes across Maharashtra, Karnataka and Tamilnadu! I learnt this recipe from two persons hailing from Maharashtra....my SIL from Mumbai and a good friend from Nagpur. So, this recipe is a combo of both their ways of making it!
Tasty and easy to make Aval Upma
In our home though, I have seen various twists in the making of Aval.(flaked rice / beaten rice)..sometimes with pepper, sometimes with curd , sometimes with lemon and at times a sweet version with jaggery! These are regional versions for which I will upload recipes as and when I make them. However, my all time favourite is the one below and features atleast once a week in our breakfast!


- 1 1/2 to 2 cups Aval / Poha
- 1/2 onion finely chopped
- 1 or 2 green chillies slit across
- 1 tbsp peanuts
- 1 tsp channa dhal ( for additional crunch:-)!)
- 1 tsp cumin seeds (jeera)
- 1 1/2 tsp shredded coconut
- 1/8 tsp turmeric
- few curry leaves
- coriander leaves finely chopped
- 1 tsp oil and 1/2 tsp ghee
- Salt to taste

Prep time: 15 mins             Cook time: 10 mins

- Wash and soak the Aval. Refer to foot note for soaking instructions.
Soaked Aval
- Heat the ghee and oil in a pan and add the cumin seeds.
- As the cumins start to crackle, add the chnna dhal and peanuts and roast them.
Ingredients needed
- Once roasted, add the curry leaves, green chillies and onions and fry till the onions turn translucent
- Now add salt and turmeric and toss it a bit.
Fried ingredients with salt and turmeric
- To this add the soaked Aval and mix it well. Cook it on low for a couple of minutes.
- Now add the coconut and corinder, switch off the heat and toss everything.

- Tasty and light Aval upma is ready to serve! If you prefer, you could squeeze a little lemon juice on top!
Ready to eat!
Foot note:

- If using the "thin" Aval, just wash the Aval twice, drain off all the water and set aside for 5 to 10 mins.
- If using the thick version, wash the Aval 2 to 3 times and add just enough water to cover the Aval and set it aside for 15 mins.
- Some prefer to give the "thick" aval a quick blend in the processor before washing and soaking. This makes it easier to cook. However, I do not do this and it comes out perfectly fine too.

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