Khara Avalakki-II

 Khara Avalakki is very simple and easy to prepare. It has the nice tangy and spicy flavor. This variety is made with ground powder with coconut.

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Ingredients

Khara Avalakki-II

• 1 cup poha (flaked rice /avalakki) 
• 1 cup chopped onions
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1 tbsp Peanut
• Few curry leaves
• Hing-pinch
• Turmeric-pinch
• Salt to taste

To Grind

• 1-2 Byadi & Guntur chilies
• Dhania-1/2 tsp
• Jeerta-1/2 tsp
• Grated Cooconut-2 tbsp
• Tamarind-small piece
• oil-1 tsp

Method-

In a kadai, heat oil, next Roast the above items. Once cool, grind the above mentioned items with less water..

Method for making avalakki-

Soak the poha in water for 5 minutes. 

Wash thoroughly and drain the water completely. Keep it aside.

Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal ,hing,turmeric ,curry leaves and stir fry, add onions,and sauté well.

Next Add the prepared ground mix,  add soaked avalakki, salt and mix well.

Add coriander leaves and mix carefully.

Serve Khara Avalakki-II hot.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Tomato Avalakki -II

Tomato Poha II is a flavorful twist on the classic breakfast dish, made extra rich and vibrant with a freshly ground tomato masala paste. Juicy tomatoes blended with aromatic spices, create a thick, tangy base that coats every flake of poha beautifully. This quick poha recipe is perfect for busy mornings, healthy brunches, or a light evening snack.

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

 

Ingredients

1 cup poha (flaked rice /avalakki) 

Tomato Avalakki-II

2 big Tomatoes- chopped

1 tbsp. oil
1/2 tsp. mustard seeds
1/2 tsp. Chana dal
1/2 tsp. Urad Dal
1/2 tbsp Peanut
1-2 green chilies, finely chopped 

1 onion chopped
1 tsp Rasam Pwd

1/2 dhania jeera pwd
Few chopped coriander leaves
Few curry leaves
Hing-pinch
Turmeric-pinch
Salt to taste

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Roast the tomatoes, once cool, grind the tomatoes with masala pwd into a paste. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal hing, turmeric and onion and stir fry. Add green chilies, ground tomato paste ,curry leaves and fry it for a while. Add soaked avalakki, salt and mix well. Add coriander leaves and mix carefully. Serve Tomato Avalakki hot.

Simple, spicy, and bursting with homemade flavors, this Tomato Poha is comfort food at its best.

Adjust the salt and spice as your taste and preferences.

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Dadpe Pohe

Dadpe Pohe is a quick and light Maharashtrian snack made with flattened rice, fresh coconut, and simple tempering. This quick poha recipe is perfect for breakfast or evening snack.

Unlike regular poha, this version is softer, slightly moist, and full of fresh flavors.

It doesn’t require elaborate cooking, which makes it a great quick-fix meal when you’re short on time

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 Ingredients

Dadpe Pohe

• 1 cup thick poha (flattened rice)
• 1 cup onion (finely chopped)
• 1 cup cucumber (finely chopped)
• 2–3 tbsp fresh grated coconut
• 1–2 green chilies (chopped)
• 2 tbsp coriander leaves (chopped)
• 1 tbsp lemon juice
• Salt to taste
• Sugar-1/4 tsp (opt)

For seasoning:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A pinch of turmeric
• A pinch of asafoetida (hing)
• Few curry leaves

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 Method

1. Lightly rinse the poha in water and keep it aside for a few minutes until it softens. Make sure it doesn’t become mushy.
2. In a mixing bowl, add softened poha, chopped onion, cucumber, coconut, green chilies, and coriander leaves.
3. Add salt and lemon juice. Mix everything gently.
4. Heat oil in a small pan. Add the items mentioned under seasoning.
5. Pour this hot tempering over the poha mixture.
6. Cover and let it sit for 2–3 minutes. This helps the flavors blend nicely.
7. Mix once and serve Dadpe Pohe fresh. 
8. Add bit of sev for fun!

Why You’ll Love This Recipe

✔ Ready in under 15 minutes
✔ Light on the stomach
✔ No complicated steps
✔ Uses simple ingredients from your kitchen

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Sweet Poha Ver II

Sweet Poha Ver II  is a simple yet divine offering made with flattened rice, jaggery, and coconut, especially cherished during Krishna Jayanthi, Navratri, or any auspicious day.  Light, wholesome, and filled with flavor, this prasadam is perfect for both the festive plate and everyday bliss.

Sweet Poha Recipe

Sweet Poha Prasadam

✅ Ingredients:

• Avalakki/ Poha  – 1 cup 

• Grated jaggery – ½ cup

• Grated Dry coconut – ¼ cup

• Cardamom powder – ½ tsp

• Ghee – 1–2 tbsp

• Cashews – few

• Raisins – Few

• Water – ¼ cup  

• Banana-1/2 chopped (opt)

Method- Soak, Wash and clean the Avalakki/ poha.  Drain the water and keep it aside. Take a kadai, add ghee and fry the nuts and raisins and keep it aside. In a pan, add jaggery and little water heat it till it melts fully. Next add the soaked poha, dry coconut, elachi pwd, and ghee and mix well. Add the nuts and chopped bananas and mix. Its ready for naivedya. Enjoy.

"Celebrate tradition with the humble sweetness of Avalakki Prasada"

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Cucumber Tomato Avalakki

Cucumber Tomato Avalakki is very simple and easy to prepare. It has the nice tangy and spicy flavor. Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Adding vegetables to Poha makes it more healthier.

 

Prep time: 10 mins
Cooking time:10 mins
Total time: 20 mins
Servings: 3
Category: Breakfast
Author- SmiShri

Ingredients

• 1 cup poha (flaked rice /avalakki) 

  

  Cucumber Tomato Avalakki

  
  
• Tomatoes-2 finely chopped
• Cucumber- 1 finely chopped
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 1-2 green chilies, finely chopped (opt)
• Few chopped coriander leaves
• Few curry leaves
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)
• 1/s tsp Lemon juice

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal, hing, turmeric and stir fry. Add green chilies and curry leaves. Add chopped tomatoes, cucumber and fry it for a while. Add soaked avalakki, salt and mix well. Add coconut, lemon juice, coriander leaves mix carefully. Serve Cucumber Tomato Avalakki hot.

🌿 Per Serving (1 bowl)

Calories: Moderate
Carbs: Moderate–High
Protein: Moderate
Fat: Low–Moderate

Light, filling breakfast option. Values are approximate.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Avalakki Dosa / Spicy Poha Dosa

Avalakki Dosa is healthy, nutritious and filling breakfast. Easy to make and enjoyed hot. This dish combines flattened rice (poha) with regular rice and a hint of spice to create a dosa that’s crispy on the outside, soft on the inside, and loaded with flavor. 

Ingredients:

Avalakki Dosa / Spicy Poha Dosa

Rice 1 cup soaked

Poha Thick 1/2 cup soaked

Salt as per taste

Oil

Jeera-1 tsp

To Grind
Coconut-1/4 cup
Red chilies-8-9
Tamarind juice - 1 tbsp
Hing: Pinch

Method:

Grind rice and poha together well to form a batter. Next In a pan, fry the items mentioned in to grind. Blend it in mixer with less water. Next in a bowl , take the batter, add the ground paste. Add salt. Mix really well. Heat a dosa tawa over medium heat. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa. Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the dosa

and cook until the bottom side turns golden brown and crisp. Flip the dosa and cook till done. Serve this khara Poha dosa hot with chutney of your choice.

Crispy, spicy, and tasty!

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Vegetable Gojju Avalakki

Vegetable Gojju Avalakki / Huli Avalakki or Veg Tamarind Poha  is spicy and tangy easy breakfast recipe. (Gojju is tamarind extract blended with spices) 

Gojju Avalakki is a wholesome and flavorful South Indian breakfast that beautifully blends the tangy and spicy gojju with the light, nutritious poha (rice flakes). A traditional Madhwa delicacy, this dish is not only a treat for the taste buds but also a healthy choice, especially during Ekadashi when light yet nourishing foods are preferred.

Ingredients:

 

• 1 cup poha ((flaked rice /avalakki)

  

       Vegetable Gojju Avalakki 

  
  
• 1 cup veggies (capsicum, potato)
• (Finely chopped)
• 1/2 tsp. turmeric powder 
• 2 tbsp. dry shredded coconut
• 2-3 tbsp. tamarind juice
• 1-2 tsp grated jaggery
• 2 tsp Rasam Pwd
• Salt for taste

 Seasoning:

• 2-3 tbsp. oil
• 1/2 tsp mustard 
• 1 tsp. chana dal
• 1 tsp. urad dal
• 2 -3 tbsp. groundnut
• 1-2 dry red chillies
• Hing-pinch
• Curry leaves

Roast and Grind

• 1 tbsp. cumin seeds
• 1 tsp. fenugreek seeds
• 2 tsp. sesame seeds

Garnishing:

• Dry Coconut

Method:  

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. 

Heat oil in a pan, fry groundnuts, and keep aside, next add the items under seasonings with hing and curry leaves, add the veggies and stir fry till done. Next, add tamarind juice, jaggery, rasam powder, salt, turmeric and little water. Boil for 5-10 minutes. Next add roasted powder, mix well. Add poha, dry coconut and mix well. Remove from the heat and keep aside.  Enjoy delicious and spicy Vegetable Gojju Avalakki.

Whether enjoyed as a breakfast or a snack, it’s a delicious, easy-to-make dish that brings together the goodness of traditional ingredients and authentic flavors.

Adjust the salt and spices as per your taste and preferences.




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Moong Sprouts Poha

Moong Sprouts Poha or Sprouted Moong Avalakki is very simple and easy to prepare. It has a nice tangy and spicy flavor. Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Adding vegetables to Poha makes it more healthier.

 

Prep time: 10 mins

Moong Sprouts Poha

Cooking time:10 mins
Total time: 20 mins
Servings: 3
Category: Breakfast
Author- Smitha Shrisha

Ingredients

• 1 cup poha (flaked rice /avalakki) 
• Onion-1 finely chopped
• Soaked moong sprouts-1/2 cup
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 3-4 green chilies, finely chopped (opt)
• Few chopped coriander leaves
• Few curry leaves
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)
• 1/s tsp Lemon juice

Method

Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal, hing, turmeric and stir fry. Add green chilies, curry leaves. Add chopped onion and fry it for a while. Add soaked avalakki, moong sprouts, salt and mix well. Add coconut, lemon juice, coriander leaves mix carefully. Serve Sprouted Moong Poha hot.

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"Being deeply loved by someone gives you strength, while loving someone deeply gives you courage."Lao Tzu

Onion Avalakki

Onion Avalakki  or Onion Masala Avalakki is spicy and tangy easy breakfast recipe. Rightly spiced with onion, makes this Poha version a must try!

Ingredients:

• 1 cup poha ((flaked rice /avalakki)

  

  Onion Avalakki 

  
  
• 1/2 tsp. turmeric powder 
• 1 Onion finely chopped
• 2 tbsp.fresh coconut
• 2-3 tbsp. tamarind juice
• 1-2 tsp grated jaggery
• 2 tsp Puliyogare pwd
• Salt for taste

 Seasoning:

• 2-3 tbsp. oil
• 1/2 tsp mustard 
• 1 tsp. chana dal
• 1 tsp. urad dal
• 2 -3 tbsp. groundnut
• 1-2 dry red chillies
• Hing-pinch
• Curry leaves

Method:  Soak the poha in water for 5 minutes. Wash thoroughly and drain the water completely. Keep aside. In a  pan, add tamarind juice, jaggery, puliyogare powder, salt, turmeric and little water. Boil for 5-10 minutes.. Add poha, coconut and mix well. Remove from the heat and keep aside.

Heat oil in a pan, fry groundnuts and keep aside, next add the items under seasonings with hing and curry leaves, onions, once done add it to poha mixture and mix well. 

Enjoy Onion Avalakki hot.

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"Discipline is the bridge between goals and accomplishment"
Jim Rohn 

Masala Avalakki II

Masala Avalakki II is very simple and easy to prepare. It has the nice tangy and spicy flavor loaded with vegetables .

Poha (oggarane avalakki ) or seasoned rice flakes are healthy and easy to digest too, just right for all ages.

Ingredients

• 1 cup poha (flaked rice /avalakki) 
• 1 cup mixed vegetables (corn, onion
  

  

  Masala Avalakki II

• capsicum)
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. Chana dal
• 1/2 tsp. Urad Dal
• 1/2 tbsp Peanut
• 1-2 green chilies, finely chopped (opt)
• 2-3 Tsp Curry leaves powder
• Hing-pinch
• Tumeric-pinch
• Salt to taste
• 1 tbsp. grated fresh coconut (opt)

Curry leaves powder 

Ingredients

Curryleaves-1 bunch

Kalamiri-5-8

Dhania-1 tsp

Tamarind-1/2 tsp

Method

Roast curry leaves, Kalamiri, tamarind, dhania well. Once cool grind into fine powder.

Method for making avalakki

Soak the poha in water for 5 minutes. 

Wash thoroughly and drain the water completely.

Heat oil in a pan, fry peanuts and keep it aside then add mustard seeds, after it splutters, add chana dal/urad dal , hing, turmeric and stir fry.

Add green chillies, add vegetables sauté well.

Next add soaked avalakki, salt and mix well.

Add curry leaves pwd , coconut , coriander leaves mix carefully.

Serve  Masala Avalakki II hot.

Curry leaves powder 

Ingredients

Curryleaves-1 bunch

Kalamiri-5-8

Dhania-1 tsp

Tamarind-1/2 tsp

Method

Roast curry leaves, Kalamiri, tamarind, dhania well. Once cool grind into fine powder.

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Palak Poha Cutlet

Palak Poha Cutlet is easy snack for kids or elders, smart way of including greens in your  diet.  You can make from leftover Poha or use fresh soaked ones.  A delightful fusion of crisp, golden cutlets with the goodness of spinach (palak) and poha (flattened rice), these cutlets are packed with nutrients and bursting with flavor. These are light and satisfying—making them ideal for any time of the day.

Prep time:  15 mins

Cook time: 15 mins

Total time: 30 mins

Servings: 8 tikkis

Author: Smita

Ingredients:

• 2-Potatoes boiled and mashed

  

  Palak Poha Cutlet

  
  
• Salt as per taste
• 1 tsp pepper pwd
• 1 cup Poha (leftover) 
• 1 cup washed and blanched palak 
• 1-2 finely chopped green chilies
• 1/4 tsp garam masala
• 1/2 tsp Red chili powder
• 1/2 tsp dhania jeera pwd
• Lemon juice
• Oil for shallow-frying.
• Bread Crumbs for coating.

Method: 

Chop the palak leaves and add the masala pwd and salt and mix it well add mashed potatoes, soaked poha, pepper pwd, green chilies, lemon juice and mix well. Take small portion of mix, flatten it, pat it well. Roll it on the bread crumbs. 

In a kadai, add oil and place the cutlet shallow fry till golden brown on low heat.

Flip on the other side slowly. 

Once done serve Palak Poha Cutlet hot with ketchup or chutney.

Poha Cutlet – Nutrition (Estimated)

Per Serving (2 cutlets)
Calories: Moderate–High
Carbs: High
Protein: Moderate
Fat: Moderate (depends on frying method)

Best enjoyed in moderation. Values are approximate.

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Poha Corn Cutlet

Poha Corn Cutlet is an interesting snack recipe. 

Made from leftover Avalakki or Poha and mixed with potatoes and corn makes it crispy from outside and soft and delicious from inside.

Healthy and tasty, an easy way to get your kids eat vegetables.

Poha Corn Cutlet

Preparation Time: 15m 

Cooking Time: 30m 

Yield: Serves 8

Recipe Type: Appetiser

Ingredients

• 2 potato - boiled
• 1/2 cup Left over Poha
• 1 cup-sweet corn
• 2 Green Chillies - finely chopped
• 1 tsp garam masala pwd
• 1/2 tsp Dhania Jeera Pwd
• 1/2 tsp bhath Pwd
• 1/2 tsp chaat masala
• 3-5 tbsp Bread crumbs for coating
• salt for taste
• Few Coriander leaves
• Oil for making the cutlet
• Topping
• Onion-1/2 cup finely chopped
• Tomato-1/2 finely chopped
• 1 tsp red chilli pwd
• 1/2 tsp lemon juice
• salt for taste
• Method -  Cook Potatoes in pressure cooker. Peel and mash the potatoes well. In a bowl, add sweet corn, potatoes, salt, leftover Poha, masala pwds, coriander leaves, salt and mix well. Divide the dough into small balls and shape it into any shape -round or heart shaped. Roll it over the bread crumbs so it is coated well. Keep cutlets to set it well for 5-10 mins. Next heat a pan or tawa add 1 tbsp oil, place 2-3 pieces of cutlet and cook in slow to medium heat until it becomes crusty and brown, turn to other side and cook again until done if needed drizzle some oil, repeat same for rest of pieces.
• Mix the items mentioned under topping in a bowl. Serve the hot corn cutlet with the toppings and sauce. It tastes delicious, do try it out! 
•  Nutrition (Estimated)

• Per Serving (2 cutlets)
  Calories: Moderate–High
  Carbs: High
  Protein: Moderate
  Fat: Moderate (depends on frying method)

  Best enjoyed in moderation. Values are approximate.

1. 

   
   
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   What you to do every day matters more 
   than what you do every once in a while'.(The Power of Habit)