MASALE AVALAKKI

 MASALE AVALAKKI

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:-

• Poha Idlis
• Godu (Sweet) Phovu  
• Phova Usli
• Kanda Poha

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! 

Ingredients:-

• 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

Method:-

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

AVALAKKI AKKI ROTTI

AVALAKKI AKKI ROTTI

Today's recipe is for a dish from my Home State of Karnataka.  It is made for breakfast or as a snack. The key ingredients are Beaten Rice (Avalakki in Kannada) and Rice Flour ( Akki Hittu in Kannada).

At home, we are fond of Karnataka cuisine so elsewhere in this blog, you will find some other famous dishes from our State such as:-

• Davangere Benne Dosa
• Gojjavalakki 
• Akki Rotti with Badanekayi Yennegayi
• Berake Rotti

When you make it for yourself, I am sure you will like the Avalakki Akki Rotti as much as we do.

Ingredients:-

• Avalakki / Beaten Rice (thin variety)/ Poha, 1 cup
• Akki Hittu, (Rice Flour),  1 cup
• Medium- sized Onion,1
• Green Chilies,  2-3 
• Curry Leaves, 1 sprig 
• Coriander Leaves,  2 tbsp
• Jeerige, ( Cumin Seeds),  1 tsp
• Salt, to taste
• Oil, as required for making the rotates

Method:-

Wash the Avalakki ( thin variety) in adequate water and drain away the excess water

Mash the washed avalakki 

Finely chop the onion, green chillies, curry leaves and coriander leaves

In a vessel, mix together the mashed avalakki with the rice flour, the finely chopped onion, green chillies, curry leaves and coriander leaves 

To this add the cumin seeds and salt to taste 

Add 1/2 cup of hot water, mix well and knead this with your fingers to form a soft, pliable dough

Next, divide this dough into equal portions. With this quantity, I got 6 portions as you can see. 

Heat a tawa and lightly grease it with oil.

Next step is to flatten the dough to form rottis. If you prefer, you can use a greased banana leaf or butter paper to flatten the rottis and transfer them to the tawa. I like to flatten the rottis directly on the tawa using my fingers after greasing them lightly with oil. 

Make 3-4 small holes in the rotti and roast on medium flame 

Drizzle oil in and around the rotti for it to get better roasted

Once the base of the rotti gets roasted, flip and roast the other side by drizzling oil as required 

Transfer each cooked rotti to a serving plate 

Serve Avalakki Akki Rotti with chutney of your choice. 

GOJJAVALAKKI

GOJJAVALAKKI

Today's recipe is for a dish called Gojjavalakki from my home State of Karnataka. It gets it's name from Avalakki which is the Kannada word for Beaten/Flattened rice. This is called Poha in Hindi and Marathi, Pohvu in my mother tongue, Konkani and Aval in Tamil and Malayalam.

This article in NDTV Foods explains how beneficial poha is for our health, especially for those who have diabetes.

As poha is available in different varieties, I must highlight that we need the thick variety or Gatti Avalakki for this dish ( Jada Poha in Hindi). Gojjavalakki (also known as Gojju Avalakki) is had as a snack or for breakfast in many parts of Karnataka. This has been adapted from Gojjavalakki by Gruha Paaka.

Those interested in cuisine of Karnataka will find recipes for other dishes from this State elsewhere in this blog such as:-

• Akki Rotti with Badanekayi Yennegayi
• Kayi Sasive Chitranna
• Haagalakai Gojju
• Akki Rotti With Dill Leaves

We had Gojjavakki for breakfast and enjoyed it immensely.

Ingredients:-

• Gatti Avalakki (Thick Beaten Rice), 2 cups
• Turmeric Powder, 1/2 tsp
• Jaggery, grated, 1 tbsp
• MTR Puliogare Powder, 2 tbsp
• Chilli Powder, 1 tsp
• Tamarind Juice, 1/4 cup 
• Water, 3/4 to 1 cup
• Peanuts, 3 tbsp
• Urad Dal ( Black Gram Dal),  1 tbsp
• Channa Dal ( Bengal Gram) , 1 tbsp
• Grated Dry Coconut, 1/3 cup
• White Sesame Seeds, 2 tbsp
• Mustard Seeds, 1/2 tsp
• Hing (Asafoetida) , 1/4 tsp
• Byadgi Red Chillies, 2, broken into halves
• Curry Leaves, 1 or 2 sprigs
• Oil, 1 tbsp for mixing the avalakki 
• Oil , 4 tbsp for frying peanuts, seasoning etc 
• Salt, as per taste

Method:-

In a mixer, grind the Gatti Avalakki (thick poha) on pulse mode, a little by little, (not all at the same time) to a coarse powder (with a rava -like consistency).

Transfer the coarse avalakki powder to a vessel and add turmeric powder, grated jaggery, puliogare powder, chilli powder and salt and mix well

To this add 1/4 cup tamarind juice and 3/4 to 1 cup of water 

Mix well and then add 1 tbsp of oil and mix again either with a ladle or using your fingers making sure the avalakki mixture does not form lumps

Cover with a lid and let the avalakki mixture rest for 20 minutes

Heat 4 tbsp of oil in a thick- bottomed kadhai and on medium heat add the peanuts, sauté for half a minute
Next add the urad dal and channa dal and sauté

Add the mustard seeds and when they splutter add the asafoetida, broken red chillies and the curry leaves

Saute for a few seconds and add the grated dry coconut and sesame seeds

Fry for another 10-20 seconds till the sesame seeds splutter

Now add the avalakki mixture that you have rested for 20 minutes

Mix well and check for salt. Add only if required as some salt has been added earlier.
Cook on medium heat for a couple of minutes

Transfer to a serving bowl and serve the Gojjavalakki hot

Tips :

* Make sure the mixer jar is totally dry when you grind the avalakki to a coarse powder
* Adding 1 tbsp of oil in the mixing stage helps to avoid the formation of lumps in the avalakki mixture