What is flattened rice / Poha?
Flattened rice (also called beaten rice) is dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva (પૌંઆ) in Gujarati, and Chiura (चिउरा)in Nepali, Bhojpuri and Chhattisgarhi.
What other varieties of Poha are made ?
Soaked Sweet Poha or Vella-aval (as called in Tamil) was thick mixed with grated jaggery and freshly coated coconut spiced lightly with elaichi (cardamom) powder was a yummy staple food offered on Krishna Jayanthi festival at my grandma’s. Similarly savoury Microwave Poha Chivda or the mahashtrian Patal Pohyachi Chivda is a favourite snack for the young and old alike at home!
We use the ingredient Poha / Aval /Avalakki a lot in our breakfast menu, adapting it to the following varieties of poha (also the name of the dish) based on the region / cuisine.
- Coriander Poha / Dhaniya Poha
- Vangi Poha (Poha with Brinjals and spice powder)
- Batatyatchi Poha (Poha with Potatoes)
- Gojjavalakki (tamarind based Poha)
- Curry leaf poha
- Curd Poha
- Indori Poha
- Dadpe Pohe
- Sihi Avalakki (Jaggery Coconut Poha)
What is Gojjavalakki / Puli Aval ?
Puli Aval (Tamil: Puli – tangy, Aval – flattened rice) OR Gojjavalakki (Kannada: gojju – tangy sauce made of tamarind, avalakki – flattened rice) is a snack that can be prepared very easily either for breakfast or evening snack. We even have this for dinner with sweet curd, and the carb requirement are well taken care of. If you are like us, we love to have this for breakfast also sometimes 🙂
This is my mom’s recipe again, and she is a pro making this in a jiffy!
PIN FOR LATER
Preparation time: 15 mins ; Cooking time : 10 minutes ; Serves : 2 generously
- Poha / Avalakki / flattened rice / Aval – 1 cup
- Mysore style Rasam powder – 2 tsp (click here for the recipe). If you don’t have Mysore Style Rasam Powder, you can sub with Sambhar Powder.
- Salt – 1/2 TBSP
- Jaggery – 2 tsp
- Thick Tamarind extract – 1/4 cup
- Turmeric – 1/8 tsp
- Mustard seeds – 1/2 tsp
- Broken Red chillies – 1 or 2
- Curry leaves – 1 sprig
- Peanuts – 2 tbsp
- Optional for tempering – Urad Dal 1/2 tsp
Method: Click on this YouTube video for the method. If you are visiting the channel for the first time, please do subscribe and click on the bell icon for notifications. Would be highly grateful if you can leave comments on both the channel video and the blog link.
Gojjavalakki | Puli Aval Upma | Tamarind Poha
- 1 cup Poha / Flattened Rice / Aval / Avalakki Use only thick variety
- 2 tsp Mysore Style Rasam Powder Click for recipe
- 1/2 tbsp salt
- 2 tsp Grated Jaggery
- 1/4 cup Thick Tamarind Extract Sub with 2 TBSP tamarind paste diluted with 1/4 cup water
- 1/8 tsp Turmeric
- 1/2 tsp Mustard Seeds
- 2 Dry Red Chillies
- 1 sprig Curry Leaves
- 2 tbsp Raw Peanuts Can use Toasted too
- 1/2 tsp Urad Dal
Click on the following video to view the complete procedure. Like, share and comment on the video. Also, if you are visiting our channel for the first time, take a moment to subscribe and click the Bell 🔔 icon for more updates.
- Thick poha / flattened rice is used in this recipe
- Use of Jaggery is optional but recommended as it balances out the tanginess and spice beautifully
- One may also pulse the dry poha slightly (just 1 pulse) before using it in the recipe.