Aval Vilayichathu is a popular snack from Kerala prepared with beaten rice, jaggery and coconut as main ingredients. It can be had as a tea time snack or even as a light breakfast with mixed fruits or with just banana. It is healthy, easy to make and will come handy when you do not find time to make breakfast or snacks. Kids and adults will love this.
If you are looking for more easy, quick poha recipes here are some quick dishes with it like aloo poha, poha pulao, aval upma, tomato poha, kande poha etc. Check more Aval-Poha Recipes
Watch the video of making Indian Style Beaten Rice (Aval) Granola
How to make Aval Vilayichathu
Serves – 8-10 (when mixed with fruits)
Ingredients needed
Jaggery – 1 cup (200 gms)
Brown poha – 3 cups or 1/4 kg
Ghee 2 tsp
Roasted gram dal (pottukadalai) -1/4 cup
Black Sesame seeds – 1 tbsp
Raisins – 1/4 cup black or brown
Fresh Matured coconut – 1 cup heaped
Cardamom Powder
Dry Ginger Powder -1/2 tsp
Roasted Cumin Powder -1/2 tsp
Preparations
Heat 1/4 cup of water, add 1 cup of jaggery. Once heated turn off the flame. Let the jaggery dissolve. Then filter it to remove impurities if any.
Dry roast beaten rice or poha on medium heat unti it becomes crisp. When you crush it with your fingers, it must get crushed. At that stage, turn off the heat and transfer to a wide plate.
In the same kadai, heat 2 tbsp of ghee and fry the roasted gram dal.
Once the gram dal is fried to some extent, add the sesame seeds. Fry for a few mins. Remove from the kadai.
Heat another tsp of ghee and fry the raisins until they puff up.
In the same pan, add 1 heaped cup of freshly grated coconut and dry roast on medium heat until moisture evaporates and coconut turns light pale yellow in color. Keep stirring continuously for even roasting.
Method
In a kadai , add the filtered jaggery and a tsp of ghee.
Boil the jaggery until it thicken and bubbles.
At this stage, add the coconut. Cook the coconut well so that remaining moisture from the coconut goes.
Reduce the heat and add the roasted beaten rice or poha.
Add all the other ingredients (roasted gram, sesame seeds, raisins).
Add 1/2 tsp cardamom powder and 1/2 tsp dry ginger powder.
Now on medium low heat, mix everything well so that the poha is well coated with the jaggery.
Saute until it becomes a little dry. Turn off heat.
Add 1/2 tsp roasted cumin powder and mix well.
Let it cool completely. Once it cools, it will become dry.
Indian style granola is ready.
Store it in a bottle or air tight container.
Shelf Life
Keeps well for 10 days at room temperature more days in the refrigerator.
How to enjoy this dish
Enjoy it with fruits for breakfast.
You can have it as such as a snack.
Recipe Card For Aval Vilayichathu
Aval Vilayichathu is a popular snack from Kerala prepared with beaten rice, jaggery and coconut as main ingredients. It can be had as a tea time snack or even as a light breakfast with mixed fruits or with just banana. It is healthy, easy to make and will come handy when you do not find time to make breakfast or snacks.
- 1 cup Jaggery (200 gms)
- 3 cups Brown poha (1/4 kg)
- 2 tsp Ghee (clarified butter)
- 1/4 cup Roasted gram dal (pottukadalai)
- 1 tbsp Black Sesame seeds
- 1/4 cup Raisins black or brown
- 1 cup Fresh Matured coconut heaped
- 1/8 tsp Cardamom Powder
- 1/2 tsp Dry Ginger Powder
- 1/2 tsp Roasted Cumin Powder
-
Heat 1/4 cup of water, add 1 cup of jaggery. Once heated turn off the flame. Let the jaggery dissolve. Then filter it to remove impurities if any.
-
Dry roast beaten rice or poha on medium heat unti it becomes crisp. When you crush it with your fingers, it must get crushed. At that stage, turn off the heat and transfer to a wide plate.
-
In the same kadai, heat 2 tbsp of ghee and fry the roasted gram dal.
-
Once the gram dal is fried to some extent, add the sesame seeds. Fry for a few mins. Remove from the kadai.
-
Heat another tsp of ghee and fry the raisins until they puff up.
-
In the same pan, add 1 heaped cup of freshly grated coconut and dry roast on medium heat until moisture evaporates and coconut turns light pale yellow in color. Keep stirring continuously for even roasting.
-
In a kadai , add the filtered jaggery and a tsp of ghee.
-
Boil the jaggery until it thicken and bubbles.
-
At this stage, add the coconut . Cook the coconut well so that remaining moisture from the coconut goes.
-
Reduce the heat and add the roasted beaten rice or poha.
-
Add all the other ingredients (roasted gram, sesame seeds, raisins)
-
Add 1/2 tsp cardamom powder and 1/2 tsp dry ginger powder.
-
Now on medium low heat, mix everything well so that the poha is well coated with the jaggery.
-
Saute until it becomes a little dry. Turn off heat.
-
Add 1/2 tsp roasted cumin powder and mix well.
-
Let it cool completely. Once it cools, it will become dry.
-
Indian style granola is ready.
-
Store it in a bottle or airtight container.
-
Keeps well for 10 days at room temperature more days in the refrigerator.
-
Enjoy it with fruits for breakfast.
-
You can have it as such as a snack.
-
Enjoy it with milk.
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