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Lemon aval recipe, Lemon aval upma

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Lemon aval

Lemon aval / lemon aval upma is a super quick breakfast idea that you can make under 15 mins. Perfect for bachelors and quick fix for hurry burry mornings – step by step photos.

I have endless 😍 love towards tangy items made with tamarind or lemon, such as lemon rice, tamarind rice etc. Likewise, lemon aval is on top of this list. Moreover, this can be made with less effort, no cutting process. Bachelors can adopt the recipe easily and try as well as quick fix for your hunger pangs.

WHICH AVAL VARIETY TO CHOOSE?

  • Thick aval – Looks slightly stout but I love to use thick aval in all my recipes as my mom used to make with it. For that reason, gives fluffy, full volume to the dish. Therefore, takes some time to get soaked.
  • Medium aval – This looks more similar to the thick aval but it’s actually is like that of thin ones. So I prefer to just wash and keep aside mixed with salt and other items, no extra water (hot/ warm) for soaking.
  • Thin aval – Looks flat, broad and thin, so instantly fluffs up once you wash. So cook as soon as you wash. I have used only red rice aval when it comes to thin aval, but it was quite okay. In contrary, I thought thin aval will become mushy.

So in conclusion, which ever type of aval you use, just the method differs. Which is soaking part. If you choose thin aval and soak in warm water for 10 mins, then probably you will end up in mushy looking aval.

lemon aval upma

WHY MY LEMON AVAL RECIPE WORKS?

Because it’s super quick and easy to adapt. What I do is I just follow the trick of adding salt, lemon, turmeric, asafoetida and curry leaves while soaking itself. Which is, mix and keep everything so that all you need to do is do tempering and cook the aval.

This means also the lemon absorbs all those ingredients well and becomes packed with flavors.

One secret while preparing lemon aval is, always top it with sesame oil to avoid dry aval. This is very crucial for best tasting lemon aval. It’s so very south Indian touch.

Watch me making another similar recipe below:

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lemon aval recipe
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Lemon aval / lemon aval upma

Lemon aval / lemon aval upma is a super quick breakfast idea that you can make under 15 mins. Perfect for bachelors and quick fix for hurry burry mornings – step by step photos.
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Cup measurements

Ingredients

  • 1 cup Aval/ Poha thick variety
  • 1 tbsp Lemon Juice from 1 Indian lemon
  • Salt as needed
  • 1/8 tsp Turmeric
  • 1 tbsp Sesame oil
  • 1/8 tsp Asafoetida

To temper

  • 1 tbsp Sesame oil
  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 3 Red chillies/ green chillies
  • Curry leaves – A sprig
  • 1/8 tsp Asafoetida

Instructions

  • Wash the aval and soak in warm water (gets ready quickly) or ordinary water. The water level should be just enough to immerse (say 1/2 cup to 3/4 cup approx.), so don’t add more than that.
  • Mix salt, lemon juice, little turmeric and asafoetida in this water itself and mix it, so that the aval absorbs everything.
  • After 10-15 mins, the aval should have absorbed all the water.
  • Now heat a pan with oil and temper with the tempering items given in the table ‘To Temper’, in order.
  • Add the aval and give it a stir to mix well.
  • Just reduce the flame to low and cook covered for 6-8 mins.

Notes

  • If you are concerned about the vitamins in the lemon, add lemon juice after the poha gets cooked. before removing from fire).
  • According to aval variety, the soaking part differs. If you use medium aval or thin aval, do not add extra water for soaking. Just wash and mix the other things and keep aside.
  • Mixing ingredients while soaking itself makes it blend evenly with the aval. 

How to make lemon aval method:

  1. Wash the aval and soak in warm water (gets ready quickly) or ordinary water. The water level should be just enough to immerse, so don’t add more than that.
    step1 soak
  2. Mix salt, lemon juice, turmeric and asafoetida in this water itself and mix it, so that the aval absorbs everything. Keep covered aside. After 10-15 mins, the aval should have absorbed all the water.
    step2 soaked
  3. Now heat a pan with oil and temper with the tempering items given in the table ‘To Temper’, in order.
    step3 temper
  4. Add the aval and give it a stir to mix well.
    step4 toss
  5. Just reduce the flame to low and cook covered for 6-8 mins.
    step5 ready
Notes
  • If you are concerned about the vitamins in the lemon,add lemon juice after the poha gets cooked.before removing from fire)

Add the sesame oil at end and enjoy your lemon aval!

lemon aval recipe

Reader Interactions

Comments

  16. Cool Lassi(e)

    Looks fantastic! My mom makes it with peanuts and such. Hey, the cup is from Ikea, right? I have it in 4 colors and seriously I didn't have a clue to what to do with it..Now I think I can use it for serving rice and such. 🙂

    Reply

  51. அப்பாதுரை

    the pictures and your step-by-step guide in themselves are worth visiting your site over and over and over. i have tried a few of your recipes, but mostly read them. very satisfying. thank you so much for staying committed to this blog and sharing your culinary prowess.

    Reply

  59. Megha

    🙂 My sister used to make it so well Raji.. :p you won't believe. I haven't had it now from a long time. But I can share one thing with you, try this recipe.. you can start it by adding small chopped/diced potatoes(deep fried) and added later on to the poha.. and Add (Haldiram's Aloo Bhujhia) .. while serving.. on top of the Poha. Oh man!!.. it is yummmnn and crunchy! 🙂

    P.S. I hope you will like it.. 😉 my way..! 😀

    Reply

  63. Sabari Babu

    Hey Rajeswari, You are rocking with your recipes. I found your page last month and since then I am sticking with your recipes. All the tastes that I tried from your page are all tastes fantastic. Good collections and variations to the same boring dishes.

    Reply

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