Aval/Poha/Flattened Rice flakes are the quickest breakfast option when you run out of any of your usual options. Deciding what to eat on a weekend morning is quite a bit of task for me atleast. Coz, everybody at home i need to make 3 different breakfast’s for 4 people. yup, this weekend i actually made 4! 🙂 Kuttu always wants something different from the usual, I don’t dare to make dosa’s coz, i have to make sambhar, for which i m a bit lazy. So, i keep it simple for him either noodles or butter toasted bread.
This weekend, i wanted to try this pepper poha/aval for us. I have made the same with rice for my hubby’s lunch box, it was quite a hit. Since i m restricting my rice intake, i wanted to try it with poha. While making the spice powder, i made it a little extra and had it ready in my fridge, so it was very easy to make this, all i needed was to do was a tadka. Loved the taste of pepper, it was perfect for the chill weather we are experiencing now. Serve it with a simple onion raita or plain yogurt.
Inspired from Aval Vikatan’s Supplementary cookbook
1 Cup of Thick Poha/Rice Flakes
salt to taste
To roast n grind
2 tsp peppercorns
2 sprigs curry leaves
1 tsp urad dal
1/2 tsp white sesame seeds(optional)
1/2 tsp flax seeds (optional)
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp hing
1 tsp chana dal
1 tbsp broken cashews
- Take Poha in a colander and wash it well under running water. This is to make the poha soft. You can also soak poha in water for 2 minutes and drain well in a colander. Keep it aside until use.
- Dry roast the ingredients given under ‘Roast n grind’ and powder it in a mixer. i usually make a little extra quantity of this and store it the fridge, so this way can make it whenever i have some leftover rice or whenever i need some extra seasoning for any dry curries.
- Heat oil given under ‘tempering’ in a kadai, splutter mustard seeds, add hing, chana dal and cashews and saute for a minute or until they change color. Now add the soft poha to this temepring and mix well. Add the ground spice mix, salt and mix well.
- Garnish with coriander leaves and serve immediately with plain yogurt or onion raita.
Sending this to Cooking from Cookbook Challenge, happening +Srivalli Jetti.