What is flattened rice / Poha?
Flattened rice (also called beaten rice) is dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin (the more expensive varieties) to nearly four times thicker than a normal rice grain.
It is known by a variety of names: Poha or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Chindé in Bengali, Chira in Assamese, Phovu in Konkani, Chudaa in Oriya and parts of Bihar and Jharkhand, Atukulu in Telugu, Bajeel or Bajil in Tulu, Chudwey in Urdu(Dakkani), Aval in Malayalam and Tamil, Avalakki in Kannada, Pauaa/Paunva (પૌંઆ) in Gujarati, and Chiura (चिउरा)in Nepali, Bhojpuri and Chhattisgarhi.
What other varieties of Poha are made ?
Soaked Sweet Poha or Vella-aval (as called in Tamil) was thick mixed with grated jaggery and freshly coated coconut spiced lightly with elaichi (cardamom) powder was a yummy staple food offered on Krishna Jayanthi festival at my grandma’s. Similarly savoury Microwave Poha Chivda or the mahashtrian Patal Pohyachi Chivda is a favourite snack for the young and old alike at home!
We use the ingredient Poha / Aval /Avalakki a lot in our breakfast menu, adapting it to the following varieties of poha (also the name of the dish) based on the region / cuisine.
- Coriander Poha / Dhaniya Poha
- Vangi Poha (Poha with Brinjals and spice powder)
- Batatyatchi Poha (Poha with Potatoes)
- Gojjavalakki (tamarind based Poha)
- Curry leaf poha
- Curd Poha
- Indori Poha
- Dadpe Pohe
- Sihi Avalakki (Jaggery Coconut Poha)
What is Gojjavalakki / Puli Aval ?
Puli Aval (Tamil: Puli – tangy, Aval – flattened rice) OR Gojjavalakki (Kannada: gojju – tangy sauce made of tamarind, avalakki – flattened rice) is a snack that can be prepared very easily either for breakfast or evening snack. We even have this for dinner with sweet curd, and the carb requirement are well taken care of. If you are like us, we love to have this for breakfast also sometimes 🙂
This is my mom’s recipe again, and she is a pro making this in a jiffy!
PIN FOR LATER
Preparation time: 15 mins ; Cooking time : 10 minutes ; Serves : 2 generously
Ingredients
- Poha / Avalakki / flattened rice / Aval - 1 cup
- Mysore style Rasam powder - 2 teaspoon (click here for the recipe). If you don’t have Mysore Style Rasam Powder, you can sub with Sambhar Powder.
- Salt - ½ TBSP
- Jaggery - 2 tsp
- Thick Tamarind extract - ¼ cup
- Turmeric - ⅛ tsp
- Mustard seeds - ½ tsp
- Broken Red chillies - 1 or 2
- Curry leaves - 1 sprig
- Peanuts - 2 tbsp
- Optional for tempering - Urad Dal ½ tsp
Method: Click on this YouTube video for the method. If you are visiting the channel for the first time, please do subscribe and click on the bell icon for notifications. Would be highly grateful if you can leave comments on both the channel video and the blog link.
Gojjavalakki | Puli Aval Upma | Tamarind Poha
Equipment
- Kadai
- Ladle
- Bowl
Ingredients
- 1 cup Poha / Flattened Rice / Aval / Avalakki Use only thick variety
- 2 teaspoon Mysore Style Rasam Powder Click for recipe
- ½ tablespoon salt
- 2 teaspoon Grated Jaggery
- ¼ cup Thick Tamarind Extract Sub with 2 tablespoon tamarind paste diluted with ¼ cup water
- ⅛ teaspoon Turmeric
- ½ teaspoon Mustard Seeds
- 2 Dry Red Chillies
- 1 sprig Curry Leaves
- 2 tablespoon Raw Peanuts Can use Toasted too
- ½ teaspoon Urad Dal
Instructions
Click on the following video to view the complete procedure. Like, share and comment on the video. Also, if you are visiting our channel for the first time, take a moment to subscribe and click the Bell ???? icon for more updates.
Video
Notes
- Thick poha / flattened rice is used in this recipe
- Use of Jaggery is optional but recommended as it balances out the tanginess and spice beautifully
- One may also pulse the dry poha slightly (just 1 pulse) before using it in the recipe.
Shobha says
I love tamarind rice. Never thought of making poha in the same way. Your preparation looks so tangy and tempting.
Kalyani says
Thanks Shobha. Do try, you would like it if u like puliyogarai too.
Vidya Narayan says
Humble poha elevated to a notch above with tangy and spicy notes from tamarind and the rasam powder. Absolute breakfast treat for the family.
Kalyani says
thats true.. Humble poha, masterchefed 🙂
Priya Iyer says
This is a hugggeee favourite at our place! An easy poha recipe, yet one that is super flavourful. Makes for an excellent breakfast or light dinner.
Kalyani says
yay!! a fav at our place too !
Aruna says
We make a similar dish very very often for breakfast. I liked how you spiced it up with rasam/sambar powder.
Kalyani says
good to know that, Aruna.
Swati says
Wow that's so wonderful.. I would love to try this poha with tangy tamarind and spicy rasam powder.. what a delicious share Kalyani I am drooling
Kalyani says
thanks so much swati... do try it and am sure u wud love it...
Mayuri Patel says
Tangy Tamarind Poha, wow, what a wonderful way to begin the day. One gets the required carbs along with the taste. Kalyani, as I was reading your post, was wondering why I've never thought of preparing poha without potatoes!
Kalyani says
Thanks Mayuri- yes we make this so often, it becomes a heavy meal by itself sometimes in the evening, we often skip dinner altogether.
mildly indian says
gojjuavalakki, wow so many years since I made this. This is coming straight on to this week. I just want to have it, no disturbances. Your recipe sure is a hit.
Kalyani says
awww!! that's so sweet Seema.. Thanks.. Do try ..
Linsy Patel says
So its a tamarind rice flavor but in poha, awesome. its a delicious addition of the poha.
Kalyani says
essentially yes, but much better and easier than tamarind rice for sure 🙂
Poonam Bachhav says
We love tamarind rice so I am sure this would be a hit at my place. Never thought of making tamarind poha though. Adding rasam powder or sambar powder sounds interesting !
Kalyani says
do try it, Poonam. The rasam powder elevates it further.
Geetha says
Gojjavalakki has been a regular breakfast at my mom's place.Your recipe has motivated to try in my kitchen soon. Addition of mysore rasam powder is an awesome idea.
Kalyani says
Thank you, geetha. Rasam powder is best suited for this version of gojjavalakki
Mina Joshi says
This gojjuavalakki looks delicious. I love tamarind but only use it in dalls or chutney. Not used it in cooking rice or poha. I am looking forward to trying this out.
Kalyani says
THank you, Mina ji. Do try this and am sure you would like it
JollyHomemadeRecipes says
Poha with tamarind seems looks such lipsmacking and delicious. That’s a great idea, will try.super yummy & flavorful spread!!
Kalyani says
it's super tasty & tangy too, Jolly! do try
Archana says
Perfect Puli aval for my tastebuds. I love poha in any form and this lip smacking delicious tho is best.
Kalyani says
Thanks Arch. this is a fav at home too!