Aval(Poha) Kozhukattai

Poha/ flattened rice/ Aval is always easy to cook and we can prepare any dish very quickly with is. Last week tried Kozhukattai using poha and it turned good. Kozhukattai is very famous dish; we use to do this for Vinayagar chadhurthi. There are different versions stuffing once, plain, sweet etc.

Ingredients:

Aval/ Poha	1 ½ cup
Onion chopped	One hand ful
Mustard seeds	1 tsp
Split urad dal	1 tsp
Dry red chili	2
Asafetida	¼ tsp
Coconut shredded	2 Tbsp
Water	2 cup
Salt
Oil

Directions:

1. Using mixe or blender, grind poha to course powder (like soji/ rava).
2. Heat oil in a pan, When its hot add asafetida, mustard seeds after it splutter add chili and urad dal, fry for few seconds. Add water and add enough salt.
3. When the water starts to boil add powdered poha and mix well. In this stage mix coconut and turn off the stove (it will take 2 -3 minutes).
4. Before it cool’s down make cylinder shape or balls (When making this cylinder shape your finger prints should be there dodn’t make it smooth just press using your fingers).
5. Steam cook, those balls for 10 minutes.Serve hot with any chutney or you can have plain.

Note: I got 1 cup poha rava for 1 ½ cup poha.

Sharing to: http://easy2cookrecipes.blogspot.in, http://nivedhanams.blogspot.com, http://cookcookandcook.wordpress.com/ , http://thoushaltcook.wordpress.com/

 

 

 

 

 

Aval (Poha) Uppma

Ingredients:

Aval (poha)	1 cup
Onion chopped	½ cup
Carrot shredded	½ cup
Peas	¼  cup
Dry red chili	1-2
Coriander leaves	few
Curry leaves	few
Mustard seeds	1 tsp
Split chana dal	2 tsp
Urad dal	1 tsp
Pepper powder	1 tsp
Ginger chopped	½ tsp
Salt
Oil

 

Directions:

1. Soak aval for 10 -15 minutes.
2. Heat oil in a pan, Splutter mustard seeds, chana dal, urad dal, add onion,ginger and curry leaves and sauté for few minutes.
3. Once the onion turns light brown add carrot and peas, cook until it turns soft add aval after draining all water.
4. Add salt and pepper and and mix well and turn off the stove and garnish with coriander leaves.

 

 

 

 

 

Note: I used brown aval you can use the regular one too. You can use thick or thin poha only the soaking time differs.

 

 

Sharing to: http://nivedhanams.blogspot.com/, http://cookcookandcook.wordpress.com/, http://thoushaltcook.wordpress.com/, http://easy2cookrecipes.blogspot.in