Friday, August 26, 2022



Today's recipe is for an easy to make yet delicious breakfast item made with beaten rice, coconut gratings and spices. This can also be had as an evening snack. It is popular in the Udupi-Mangaluru area of my Home State of Karnataka. In those parts, it is called Bajil in the local Tulu language. 

Flattened or Beaten Rice is commonly used in various parts of India. It is called "Avalakki" in Kannada,   Poha in Hindi and Phovu in my mother tongue, Konkani.

There are two types of beaten rice: the thin variety called "Patla Poha" in Hindi  and "Paper Avalakki" in Kannada and a thick variety. 

This article details how good beaten rice is for us due to its several health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with beaten rice, such as:-

I have adapted this from "Masala Avalakki/Bajil Upkari" from Swayam Paaka.

Please note that it is essential to use the thin variety of beaten rice to make this dish. It is advisable to use coconut oil for the seasoning. The use of Byadgi red chillies adds to the colour of the dish without making it too spicy.

We simply love this and I am sure you will too! 


  • Thin Beaten Rice (Paper Avalakki//Patla Poha), 2 cups
  • Fresh Coconut Gratings, 3/4 cup
  • Coriander Seeds, 1 tbsp
  • Cumin Seeds, 1 tsp
  • Byadgi Red Chillies, 5
  • Jaggery grated, 1 to 2 tbsp
  • Salt, to taste 
For the Seasoning:- 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, (Jeera), 1 tsp
  • Asafoetida, ( Hing), 1/8 tsp
  • Coconut Oil, 2 tsp

In a small mixer jar, grind together coriander seeds, cumin seeds and Byadgi red chillies, without adding any water. Use the pulse mode for best results.

To this add the coconut gratings and grind once again to a coarse powder. 

In a large bowl, mix well together the avalakki, the freshly ground powder, grated jaggery and salt to taste
Use your fingers to mix thoroughly so that the avalakki gets properly blended with the masala.

In a small pan, heat 2 tsp of coconut oil, on medium heat add the mustard seeds
When they splutter add the cumin seeds  and the asafoetida
Saute till the cumin seeds sizzle and change colour
Switch off the gas 
Pour this seasoning onto the Masala Avalakki and mix once again

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