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. I love all the things that are made with aval/ poha/ flattened rice. Mainly because of its simplicity. Be it Lemon poha or puli aval, its more easier as there is no cutting process needed for it. 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 pullayar koil( Ganesh temple) near our house. Its 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. It 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 😊. But what I make is with onion version. You can make it No onion too. So here is the simple recipe I learnt from my mom.
Aval upma recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 15 mins | Cook time: 5 mins | Serves: 2
Prep Time: 15 mins | Cook time: 5 mins | Serves: 2
Ingredients
Aval / flattened rice (thick variety) – 1 cup
Onion – 1
Green chilli – 4
Ginger, very finely chopped – 1 tblsp
Coconut, grated – 3 tblsp
Coconut oil – 1 tsp
Curry leaves – 1 sprig
water and salt – as needed
Onion – 1
Green chilli – 4
Ginger, very finely chopped – 1 tblsp
Coconut, grated – 3 tblsp
Coconut oil – 1 tsp
Curry leaves – 1 sprig
water and salt – as needed
To temper
Coconut oil (edible) – 2 tbsp
Mustard – ¾ tsp
Urad dal – 1 tsp
Channa dal – 2 tsp
Mustard – ¾ tsp
Urad dal – 1 tsp
Channa dal – 2 tsp
Method
- Wash and drain the water completely from aval and soak it in hot water along with salt. The water should be just enough to immerse the aval/ poha. Keep covered and let it be aside until you cook. It should be atleast 15 mins time so that the aval/ poha absorbs all the water.
- Heat kadai with oil and temper with the items given under ‘To temper’ table in order. Add curry leaves followed by chopped ginger and slit green chillies. Give a quick stir and add finely chopped onion and fry until transparent. Add the soaked aval and stir well.
- After levelling with the ladle, cook covered for 3 – 4 minutes in medium flame.
- Once done, add the coconut gratings and drizzle some coconut oil over and mix well.
Notes
- For no onion version, skip onion and add a pinch of asafoetida while tempering.
- This upma can have a lot of variations, you can add chopped tomatoes along with onions. Add vegetables, turmeric and squeeze some lemon.
Serve hot or not, it tastes and smells wonderful. Enjoy as breakfast/ dinner or snack. 
I always never add turmeric as I want it to resemble regular upma. My mom also makes it this way only. But I love love the coconut oil as it gives it that flavour and aroma! Yummy!
Shobha
Adding coconut oil and coconut reminds me of the coconut rice… Does this also tastes the same Raji?
This looks like coconut rice… Loved ur version….
I love the simple version which you mentioned-no onion and spiced only with green chilly and ginger.Simple but so delicious!
Perfect lighting…
No this will be entirely different aroma Akila 🙂
healthy breakfast recipe..looks simply delicious
The perfect breakfast for me…Adding some peanuts also gives a wonderful crunch to it…Lovely pictures.
Love this version Upma..
the way u close the plate on the tawa ! amazing 🙂 i generally do this process for quick boiling ! lovely picture 🙂 every food has got this own story 🙂 we all love the story and so as photo + REcipe of yours !
simple n humble..!
simple satisfying meal
My mom makes it the same way. The only extra thing she adds is the peanuts for the tempering 🙂
Love that bowl of droolworthy aval upma.
love it , perfect breakfast bowl.
look absolutely perfect and very tempting ..
Looks good !! 🙂 I love the sweet version of this with jaggery and coconut..perfect evening snack !!
This is exactly how we make Avalakki at home. ESP on no onion days
I make this often. Simple and Easy breakfast recipe. Nice pictures Raji.
This is exactly how I make it too. wonderful breakfast. btw, I have the same bowl 🙂
Nice pics…i make this everyweek
Oh ok.. Thanks Raji…
This way of making aval upma is new to me. Sounds simple and nice. Pretty clicks
Looks delicious! Perfect breakfast!! 🙂
http://www.rita-bose-cooking.com/
Simple yet flavourful upma, love the upma seeing ur pics, lovely clicks!!
Oh the perfect bowl of goodness!!! so delicious breakfast!!!
Sowmya
hai
Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your recipe tips many people gets advantage. Regards, Poha
Hi
"wash and drain aval completely .Then soak in hot water?
In kerala we are getting aval which i feel different one(not like shown in your picture. Even i wash it it becomes soggy and keeping for soak all become mashy :(. Any option if the aval is too flat?
If you are using thin variety, then please dont soak.