Karnataka Archives - I camp in my kitchen

Lemon Poha | Lemon Avalakki | Vegan Breakfast

Priya_Srinivasan — Thu, 01 May 2025 19:12:23 +0000

Lemon Poha, quick and easy vegan breakfast. A vegan breakfast made with rice flakes and seasoned with fresh lemon juice and crunchy tempering. It takes just 15 minutes to make this zesty Lemon avalakki.

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What is this Poha | Avalakki ?

Pohaa is also known as pauwa, sira, chira, aval (அவல்) or avalakki. It is flattened rice originating from the Indian subcontinent.

These flakes of rice swell when added to liquid, whether hot or cold. This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh.

Poha Varieties

Since it is easy to make, we have an endless list of recipes using poha. Like this Sweet Poha. Sweet rice, made with poha, milk and sweetened with sugar. It is then topped with crunchy nuts and flavored with cardamom and cloves.

Like rice, you can make Coconut poha, pepper poha and simple kande poha with this versatile grain. At home kids are crazy about poha, Paneer poha is their favorite dish.

Dahi chura, another quick recipe and a Sankranti festival special from Bihar. Thin poha is softened with fresh milk. It is mixed with yogurt , served with a drizzle of honey and fresh fruits.

If you love a punchy poha recipe, check this Banarasi Chooda Matar. It is a winter special made with fresh peas and freshly pounded black pepper.

Check this Video on How to make Sweet Aval

Ingredients to make this Zesty Lemon Poha

Poha, thick poha/aval/rice flakes is used for this recipe.
Spice, this tangy lemon poha uses only red chilies for spice.
Tempering, regular Indian tempering ingredients mustard seeds, curry leaves along hing, chana dal and cashewnuts are used in this recipe. The gorgeous yellow color is from the turmeric powder in the tempering.

How to Make Zesty, tangy Lemon Avalakki

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Take thick poha in colander and wash it under running water, let all of it become nicely wet. Let this sit in the same colander and become soft.
Heat a pan with oil, splutter mustard seeds and add hing, curry leaves and red chilies. Once the curry leaves turn crisp, Next add chana dal, turmeric powder and broken cashew-nuts.
Once the dal turns golden brown, Add the softened poha to this tempering and mix well.
Take it off the heat, add lemon juice, salt and mix well. Fluff the poha nicely and garnish it with fresh coriander leaves and serve.
This colorful, zesty and zingy lemon poha tastes best when served hot straight from the stove. But It can also be packed for school or office lunch.

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Lemon Poha | Lemon Avalakki | Breakfast Recipe

Lemon Poha, quick and easy vegan breakfast with rice flakes, deliciously tempered with crunchy elements and seasoned with fresh lemon juice and salt. It takes just 15 minutes to make this colorful and zesty lemony poha.

Course Breakfast, Snack

Cuisine South-Indian

Keyword Easy poha recipe, How to make easy poha for breakfast, Poha for breakfast, Quick and easy recipe with poha, Vegan Poha recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 162kcal

Ingredients

1 cup thick poha/avalakki
juice of 1 lemon
½ teaspoon salt or to taste
2-3 tablespoon broken cashews
½ teaspoon freshly pounded coriander seeds
fresh coriander for garnish

Tempering

1 tablespoon sesame oil/gingely oil
½ teaspoon mustard seeds/kadugu
¼ teaspoon of turmeric powder
¼ teaspoon of hing/asafoetida
1 teaspoon chana dal/gram dal/Kadalai paruppu
3-4 nos red chilies round variety
a strand of curry leaf

Instructions

Take the poha in a colander and wash under running water for 30 seconds, it will become soft. Let it sit on the counter until use.
In a tava, heat oil given tempering, splutter mustard seeds, add hing, curry leaves and red chilies.
Once the curry leaves turn crisp, add chana dal, turmeric powder and broken cashew-nuts.
Once the dal turns golden brown, add the fluffypoha and turn off the stove.
Add lemon juice to this, mix, finally add salt, fluff it well and serve it hot garnished with fresh coriander leaves.

Nutrition

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Mallige idli

Priya_Srinivasan — Sat, 28 Mar 2020 15:00:00 +0000

Mallige idli, also known as khusboo idly is a soft idly recipe from Karnataka, the southern state of India.

My Amma says "we should award the person who invented idly". I would say 'yes'. May south indian households runs on idly/dosa. We get a panic attack when our weekly quota idly/dosa batter finishes up.

Idly with podi is an usual breakfast in many south-indian households. If you reside in Bangalore, you must be knowing Iyer idly, they are quite famous in and around malleshpalya. They serve just idly and chutney for breakfast and quite popular in their area.

Having a small tub of idly batter gives so much confidence to the women of the house, mine is not any different. i have shared many idly recipes in my kitchen here, listing a few below

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List of idly varieties

If you are someone who cannot wait for your batter to ferment 8-10 hours and want some easy peasy instant idlies, here is a list below

List of instant idlies

So coming to today's recipe mallige idly, the word mallige means jasmine, a reference to how soft and white the idy would be. I referred to smitha's recipe and Prathiba's recipe.

The recipe uses, sago/poha with the regular rice and dal ratio, and also a fistful of cooked rice is added to the batter while it is grinding. Since i didn't have sago i have used poha here.

The idlies came out soft and fluffy, adding cooked rice to the batter really enhances the texture. Loved the softness of the Idly and, the dosa too, feels like mallige dosa.

Few tips before we start

Most of the idly recipes contains rice and dal as the main ingredient. We use Idly rice mostly, but i sometimes use boiled rice too, i buy the local supermarket brand boiled rice .
I have used both whole urad dal and split urad dal for making idly/dosa. The yield is more while using whole urad dal, but i dont find any change in taste.
Batter needs to ferment a good 6-8 hours during summer and 8-10 hours during winter. Winter here is just 4 moinths of normal cold, during which i keep my batter inside warm oven with the lights on.
If you live in cold countries, please preheat your oven to 150C, turn it off and leave the batter inside the oven, with the lights on.
Always refrigerate the batter and dont add salt to the whole batch. I remove the necessary amount from the fridge and add salt to it.
Bring the batter to room temperature before making your idly/dosa.

Mallige idly

Mallige idly, softest idlies from karnataka, the southern state of india

Course Breakfast

Cuisine Indian

Keyword Foolproof idly recipe, how to make idli, How to make soft idly, Idli recipe, Idly

Prep Time 16

Cook Time 15

Servings

Calories

Equipment

Wet grinder
Steamer and idly plates

Ingredients

4 cups idly rice
1 cup urad dal black gram
1 cup thick poha rice flakes
a handful of cooked rice
salt to taste
Gingely oil as required

Instructions

Wash rice, dal and poha separately and soak them separately. Rice should soak for a minimum of 4-5 hours. Dal and poha for about on 2-3 hours.
After the said time, drain the excess water from dal. Add it to the grinder and grind it to a fine batter with water. I use wet grinder for grinding idly-dosa batter.
A well ground urad dal batter fluffs well in the grinder and makes a 'cluck, cluck' sound while grinding, because of the air incorporated into the batter while grinding.
Transfer the ground urad dal batter to a clean vessel.
Next drain the excess water from rice and it along with poha to the grinder and grind it to a fine batter.
While the rice is ¾th done, add the cooked rice to it and grind to a smooth batter.
Once the rice is ground well to a smooth batter, add the urad dal batter to the grinder, grind for another 5 minutes for both the batters to mix well and then transfer the entire batter to a clean bowl.
If you prefer to mix them well with your hands, then transfer the ground rice batter to the urad dal batter and mix it well.
Make sure the vessel in which you transfer the ground batter is large enough to hold the fermented batter too.
Mix the batter well and leave it on the kitchen counter to fermenthe for about 8-10 hours.

To Make the idly

Before making the idly. Remove the required batter to another vessel, refrigerate the remaining batter. Add salt and a teaspoon of gingerly oil to the batter, give it a quick stir and let it sit on the counter for 15-20 minutes to come to room temperature
Grease your idly moulds with little oil. Pour a ladle of batter into each mould. Steam cook for 10-12 minutes or until done.
Once done, remove the idly from the plates, serve it hot with chutney of your choice. I always prefer podi with idly. Idly smothered with podi and ginger oil is heaven on my plate.

Notes

I use wet grinder for grinding my idly/dosa batter, it gives light and fluffy batter
If using mixie for grinding, use ice water for grinding the rice and dal. This will reduce the over-heating of the mixie.
Do not add more than required water for grinding rice and dal. The batter shouldn't be runny. Idly batter must be thicker than dosa batter.
Bring your batter to room temperature before making idly/dosa.

These mallige idlies are served with mysore style chutney powder, these tangy and spicy coconuty gun powder is a perfect combinaton to these soft idlies.

If you are looking for some interesting recipes using idlies, check the list below.

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Ellu Bellam|Sesame Seeds and Jaggery Mix

Priya_Srinivasan — Tue, 17 Jan 2017 15:00:00 +0000

Ellu Bellam, Karnataka special trail mix, made for Sankaranthi Festival. Ellu bellam, also called yellu bella is a sweet trail mix, a guilt-free snack.

Jump to Recipe

What is Ellu Bella

Ellu bella or yellu bella, a sweet trail mix, made of peanuts, sesame and jaggery with copra. This sweet trail mix is offered with betel-nuts, fruits and sugar moulds, amongst friends, on the Sankaranthi day.

This sweet trail mix of sesame seeds and jaggery is a healthy snack. Sesame seeds are high in calcium, along with peanuts, chutney dal and dried coconut, they make a healthy and filing snack.

How to make Ellu Bella

There is no specific recipe here, you have to dry roast peanuts and sesame seeds and toss it with the rest of the ingredients. Each family has its own recipe of making this sweet trail mix.

Since i used peanuts with skin, i dry roasted the peanuts, then removed skin by rubbing with a kitchen cloth. Then dry roast sesame seeds. Let this come to room temperature, now toss the rest of the ingredients. Do not add jaggery when the ingredients are hot, it will melt and clump together.

Store this delicious and healthy trail mix in an air-tight container, and enjoy it.

Ellu Bella | Sesame seeds and jaggery mix

Ellu Bellam, Karnataka special trail mix, made for Sankaranthi Festival. Ellu bellam, also called yellu bella is a sweet trail mix, a guilt-free snack.

Course Festive, Snack

Cuisine Asian, Indian, South-Indian

Keyword Festive dish, Healthy trail mix, Karnataka dish, Pongal special dish, Regional special dish, Sankaranthi special, Sweet trail mix, Trail mix

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories

Equipment

Pan for roasting

Ingredients

½ cup peanuts
½ of copra/dried coconut
¼ cup white sesame seeds
½ cup jaggery grated
½ cup fried gram dal/chutney dal
¼ cup sugar candy

Instructions

Dry roast the peanuts, take care not to burn. Remove it onto a kitchen cloth, close and rub vigorously to remove the skin. Transfer the skinned peanuts into a bowl.
In the same pan, dry roast the sesame seeds, add it to the peanuts. To this bowl, add fried gram and sugar candy. Let this mixture cool well.
Chop the copra/dried coconut into small pieces and added it to the peanuts mix. Add the jaggery to this and mix well.
Do not add jaggery to the hot peanuts, it will melt and cling together. So, let it cool a bit, then add the jaggery. Mix the contents well.
Store it in an air-tight container

Make this delicious sweet trail mix and enjoy it as a snack. Exchange this auspicious mix with your family and friends on the auspicious day of sankaranthi.

More Guilt-free Snack ideas

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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Nuchinunde/Nuchina unde/Steamed Lentil balls served with Neer Majjige/Spiced butermilk

Priya_Srinivasan — Sun, 17 Apr 2016 09:32:00 +0000

Nuchina unde, a specialty breakfast from Karnataka. Nuchina means 'Broken' and unde means, 'Balls'. These are nothing but steamed lentil balls. The lentils are soaked and then ground with necessary spices and then steam cooked. It sounds similar to the paruppu usli we make. I refered to Smitha's recipe here, she has used dill leaves along with other spices, i have omitted that and followed the recipe as such.

I served the steamed balls along with neer majjige/spiced buttermilk. Oh we loved taking a bite of the lentil ball and sipping yummy majjige. The combination was out of the world, even my fussy elder one loved it. It is a simple recipe, do try and let me know how you liked it.

Ingredients

¾ cup tuvar dal/Split pigeon peas

¾ cup chana dal/gram dal

5-6 nos red chilies, round variety

1 inch piece of ginger

¼ cup of shredded carrots (optional)

handful of coriander leaves

2 strands of curry leaves

1 large onion, chopped fine

2 pinches of hing

¼ teaspoon haldi

¾ teaspoon salt or to taste

Method

Wash and soak both the dals together for 2-3 hours. Drain well, add chilies and ginger to this and pulse it to make a coarse paste in a mixer, without adding any water.
The dal mixture has to be coarsely ground, not to a fine paste, that will alter the taste and texture of this dish pretty much. If the dals are soaked well, you wont be needing any water at all. Just take care not to run the mixie continuously, just pulse.

Remove the coarsely ground dal to a wide bowl, add chopped onion, chopped coriander leaves, shredded carrots, hing, haldi and salt. Mix well.
Make ping-ping sized balls of the mixture and steam cook it for 10 minutes. Once done, remove it from the steamer and serve warm with majjige huli/more kuzhambu or Neer majjige.

Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 63

An InLinkz
Link-up

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Southekayi Rotti/Cucumber Roti

Priya_Srinivasan — Wed, 24 Jun 2015 12:37:00 +0000

The Last week of BM, i took paired blogger series as my theme and i m paired with Suma of Veggie Platter. Suma, a blogger buddy,who has been in BM group for so long, probably from the day it started and best known for her clean and crisp food clicks and her lip-smacking dishes. Her amazing bakes this marathon, stunned us all. She gave a totally different theme, naming each day of the week with a fun adjective and baked something different for every day. Not many of us, can think of a theme like that.
First i planned to bake from her baking collection, but then decided to look into her traditional dishes and selected 3 from them and made it for this marathon. Selecting 3 from her blog, was a bit tough, i shortlisted 10 and then skimmed it to 3 from there.

The first recipe is an easy breakfast recipe, cucumber roti/Southekayi rotti. I first made it for dinner and paired it with Aviyal and also as breakfast for another day. The breakfast i paired it with tomato chutney and felt it, as a better combo than aviyal. This roti needs a spicy and a saucy side, so you can also pair it with pickle or any spicy yogurt dip.

My Elder one liked this rotti, though it was a bit spicy for him ,he panted a little, drank water, but came back again for second helping, maybe his taste buds are changing now. But it was way too spicy for the younger one, he just took one bite and left it saying "kaaram amma". So, if serving for kids, try to decrease the chilies and add peppercorns and increase the amount of coconut to one or two tbsp.

Source : Veggie Platter
Ingredients (12-14)
2 Cups Rice flour
2 nos lebanese cucumber
4 nos green chilies or 5 nos green chilie (avoid peppercorn powder if using 5)
1 cup freshly grated coconut
¼ cup chopped coriander leaves
salt to taste (1 tsp)
1 tablespoon freshly ground peppercorns
oil for cooking the roti's

Method

In a small mixer, take coconut, green chilies, coriander together, add one or two tablespoon water and grid to a fine paste. Wash and peel the cucumber. In a large bowl, take rice flour, add salt and shred the cucumber directly into the rice flour bowl.

Add the ground coconut-chili paste to this and start kneading a soft dough. No need to add any water, moisture for the cucumber and the ground paste will take care of it. Little trivia about cucumber, do you know it is a fruit??? raising eye-brows, yes me too knew it only a few minutes before!! 🙂
Once kneaded, divide the dough into a little larger than ping-pong ball, but less than that of a tennis ball size. Place a cast iron tava on the stove, let it get heated in a simmer flame, you got to maintain the same heat to get a evenly cooked and nicely browned rotti.

Use a plastic cover to pat/shape the rotti or you can pat the rotti directly on to the hot tava. I use my sandwich bag for the same. Take a dough ball and pat it to 4-5 inches round flat rotti, make a small hole in the center.

Take the plastic cover in your hand and remove the rotti on your other and transfer it to the hot tava, drizzle ½ teaspoon of oil around the edges, cover and cook one side for a minute, the edges will turn brown, flip and cook the other side, drizzle oil again. Transfer it to another plate. Serve it along with a saucy chutney. I served it with Tomato chutney.

Since it take a longer time to cook, it is better to keep the next rotti patted ready while the one is cooking. Rotti's taste better when served hot straight from the tava. If storing it, to be served later, better warm it in the microwave for 20 seconds and serve it hot.

Sending this to Kids Delight - Fruits in any form, happening @ Harini's Space, an event by +Srivalli Jetti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

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