Aval upma is one easy and healthy breakfast recipe. I like the recipes simplicity and amazing flavours too, in spite of its simplicity.
This is my mom’s version of aval upma and it has no potato in it like the ones north Indians makes.
I have heard that about my friends, yet to try that way. But love this version too very much.
Love all the things that are made with aval/ poha/ flattened rice. Mainly because of its simplicity.
MIL and mom makes even a soaked sweet version of aval with jaggery which can be eaten as snack in the evenings.
As always I have a small flashback story for this recipe too😷. There is a small pillayar koil (Ganesh temple) near our house.
It's very small temple. We often go there. There, they serve this as prasadam, but its a no onion version.
It will be so white, with ginger flavour along with green chilly, curry leaves and mainly coconut oil flavour.
Will be simply D-I-V-I-N-E ! Since it's a small temple, the kurukal’s wife only makes the prasadam and since in small quantity, it will be so homely and amazing as well.
I have tasted only once or may be twice, but still I could remember those flavours and taste! That much great it was 😊.
- Aval - Aval in Tamil means flattened rice or rice flakes. It is also known as poha in Hindi. There are many varieties of aval - Thick, thin, red rice flakes etc.
I used thin aval in this post. I have used other aval too, but it needs soaking.
This is an updated post, in old version I used thick aval.
- Onion - You can skip it and use asafoetida while tempering. Lots of onion means more tasty.
- Oil - I used coconut oil as we have to be generous and this adds more flavor. But you can use any variety.
- Green chilli - This not only provides spice but also flavor.
- Ginger - Helps for intense flavor as well as digesting easily.
- No Onion poha: You can make it No onion too. Skip onion and add coconut gratings towards end for garnish.
- Add grated carrot along onion or some cooked peas, potatoes etc.
Using thick poha
If you are using thick aval, you should pre-soak before making upma. Wash and soak with water just as the same level of aval. You can do it in hot water , warm water or regular temperature.
Just the soaking time differs.
But if you are using thin poha, just wash and drain water, otherwise it may turn mushy.
Step by step photos
1. Take aval in a bowl firstly and wash well for 2-3 times. I used thin aval.
2. Drain water completely and mix salt gently.
3. Set aside.
4. Heat a kadai with oil and firstly splutter mustard. Then add the dals, roasting until golden. In goes chilli, ginger and curry leaves.
5. After that, add finely chopped onion.
6. Saute furthermore until they are soft.
7. In goes the aval with salt next.
8. After that mix gently.
9. Level the aval and cook covered.
10. After two minutes, open the lid. Drizzle coconut oil.
11. Gently mix again and switch off the stove.
Serve hot or not, it tastes and smells wonderful. Enjoy as breakfast/ dinner or snack.
Aval upma recipe
- 1.5 cups Aval Rice flakes, I used thin variety
- 1 Onion
- 3 Green chilli
- 1 tablespoon Ginger very finely chopped
- 1 tablespoon Coconut oil
- 1 sprig Curry leaves
- 2 tablespoon Coconut oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 1 sprig Curry leaves
- Take aval in a bowl firstly and wash well for 2-3 times. I used
- Drain water completely and mix salt gently.
- Set aside.
- Heat a kadai with oil and firstly splutter mustard. Then add the dals, roasting until golden. In goes chilli, ginger and curry leaves.
- After that, add finely chopped onion.
- Saute furthermore until they are soft.
- In goes the aval with salt next.
- After that mix gently.
- Level the aval and cook covered.
- After two minutes, open the lid. Drizzle coconut oil.
- Gently mix again and switch off the stove.
- For no onion version, skip onion and add a pinch of asafoetida while tempering. Add some fresh grated coconut for garnish.
- This upma can have a lot of variations, you can add chopped tomatoes along with onions. Add vegetables, turmeric and squeeze some lemon.