#beatenrice

[sivifoodsandagro]

Aval also called as #Poha #BeatenRice & #FlattenedRice.Place of origin is maharashtra,India. You can make healthy breakfast recipes by using #SiviFood #ChemicalFree #AvalVarieties (at Cheran Ma Nagar) https://www.instagram.com/p/CNCYskCHsix/?igshid=9cpyvw8ybq6v

[sohandsouza]

🌾🥔🌿 - #poha #kandaPoha #beatenRice #snack #food #vegetarian #vegan #Indian #turmeric #कांदापोहा #पोहा #खाना #नाश्ता #homemade (at Cambridge, Massachusetts) https://www.instagram.com/p/CLdSHTtpgxn/?igshid=16tt5t19sx5pp

[shribala-letschakde-blog]

Red Rice Poha Khakra #redrice #poha #beatenrice #khakra #gratedcarrots #lemon #cornflakesmixture topping #greenchilli #blackpepper

[bhintunar]

Laa chhakku weika Samay Baji! #indrajatra #indrajatra2017 #indrajatra2074 #samaybaji #newarifood #culture #tradition #beatenrice #soyabean #fish #meat #wo #tasty #nepalgram #instanepal #nepal #nepalifestival #bhintunar #nipec #artiliciousnepal (at Naradevi)

[thehappybrahmin]

Thin Rice Flakes Recipe - Avalakki / Poha

If you belong to North Karnataka, or regions beyond that, Rice flakes are a staple. They grace the kitchens in two to three forms - thick , medium and thin rice flakes. Thick and medium rice flakes are used for making a simple tempered stir fry, with vegetables like boiled potatoes, peas,onions and carrots. Thin flakes are usually tempered with groundnuts and some times - cashews, almonds and raisins and eaten as an evening snack with tea. 

Rice flakes are very nutritious as they are roasted with the husk and then de-husked and rolled / flattened. Rice flakes are also called as flattened rice / beaten rice in English. In Hindi, it is referred to as Poha and in Kannada, we call it avalakki. These days you can even find an additional variety of rice flakes - made from red / brown rice, but for this recipe I have used the regular white, thin flakes.

Avalakki is prepared differently depending on the region you hail from. In Mangalore and South Karnataka regions, avalakki is eaten sweet - with jaggery and coconut. There is a savoury preparation too, but that’s for another day. I shall post it in the coming weeks. Keep an eye open for another quick fix.

Avalakki is perfect for breakfast as it is filling and nutritious. It keeps fresh for weeks (stored in a clean air-tight container) when prepared as a condiment or as we call it - ‘Chivda’. Traditionally, avalakki was a go-to snack for travellers because of it’s ability to last for several days. People would pack large steel / aluminium containers full of tempered thin rice flakes. The seasoning was pretty basic - oil, mustard and cumin seeds, groundnuts, curry leaves, hing, turmeric powder, dry red chillies, red chilli powder, dry coconut pieces, salt and some sugar. They’d carry watery vegetables like cucumbers and tomatoes to cut and add to required portions. In North Karnataka, people carry this basic preparation whilst on the road for days.

About this recipe:

As a child, I used to love hacchida avalakki - tempered (thin) rice flakes, for breakfast. It is a simple recipe that is both tasty and healthy as it brings together the elements of a snack with nutritional value of a salad. Avalakki, being dry, is enriched with cucumber, tomatoes, onions, coriander leaves, green chillies, lemon juice, freshly grated coconut and even green capsicum at times. Avalakki is fortified with a neat line-up of healthy ingredients and paired with a hot cup of tea to make your day. 

Do try this recipe and let me know your feedback on the video. I will be adding more rice flake recipes in future to help you expand your breakfast menu and your palate. Until then, enjoy all your meals and don’t forget to say, “Anna daata sukhi bhava!” before you dig in. :)

So go on, repeat, relish and leave me your feedback on the comments section. -- The Happy Brahmin

[burstofflavours]

Twist on a traditional breakfast cereal, Poha.

Poha is a popular Maharashtrian breakfast recipe. Even back home in Kolkata, my mum used to make Veg Poha, often for breakfast or evening snack.

Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes. They have uneven edges and a rough texture. Rice flakes have no particular aroma and a bland gentle taste. Depending on the method of cooking, they can be soft or crunchy.

Last evening was windy and it was about to rain. I decided to call over my cousins for a game of Monopoly Deal (my new addiction)..To munch in between games, i made crunchy Poha Cutlets and Chai. 

Poha cutlet is an easy snack and quick to prepare. This is a great recipe to use left over Veg Poha as well.

Here’s the recipe.

3 Medium Sized Potatoes (boiled and skinned)

1 Cup Poha (washed and drained) - On washing, poha softens and puffs up a little 

2 Slices of Bread

2 Green Chillies - finely chopped

1 Large Onion - finely chopped

1 Carrot - grated

1/2 Capsicum - finely chopped

1/2 Cup Fresh Coriander - finely chopped

1″ Piece of Ginger - grated

1/4 Tsp Black Pepper

1/2 Tsp Chilli Powder

1/2 Tsp Cumin Powder

1/2 Tsp Black Salt

Salt to taste - do taste the mixture before adding more salt

Oil for Frying

Mash the potatoes with the help of a fork or use hands. Whatever is convenient. You can even grate them.

Add the washed poha to the mashed potato. Tear the bread into tiny bits and add in as well.

Add in the veggies, spices, salt and knead the mixture well until everything comes together.

Take small portions of the mixture and shape it like a cutlet or a nugget (or however your heart desires).

Heat oil in a pan. Gently slide the cutlets into hot oil and fry until golden brown. Keep flipping the cutlets so they brown evenly on both sides. 

Take it out on a kitchen towel to drain off the excess oil and serve hot with Ketchup/Chutney 

I thoroughly enjoyed making these golden beauties. Hope you like the recipe too. Give it a try and share your feedback.