Masala Avalakki/ Avalakki Chutney

We in Mangalore, eat beaten rice/ paper avalakki for breakfast as well as evening snacks. There are many variants of recipes either sweet or spicy (savoury). The khara avalakki usually will be served with a combination to Upma (uppittu) or Green gram usli (uppukari) for breakfast. It can also be eaten as it is or with curds & pickles. Breakfast is complete if Uppittu - Avalakki is served with a cup of coffee & ripe Banana. Generally handful of avalakki will be consumed with curds & pickles if there is no time to prepare breakfast or if there is a travel early morning. I am sharing the recipe of khara avalakki (savoury) in this post.

Preparation time: 10 minutes
Serves: 2
Beaten rice (very thin)/ paper avalakki/ flattened rice – 2-3 cups
Grated fresh coconut – ½ cup
Salt – to taste
Jaggery powder/ grated jaggery – 2-3 tsp (adjust according to taste)
Onion – 1 small (optional)
Turmeric powder – a pinch
For the masala:
Coriander seeds – 1 tsp
Cumin seeds/ Jeera – ½ tsp
Red chillis (Byadagi) – 2 (as per taste)
Oil – 2 tsp, preferred coconut oil
Mustard seeds – 1 tsp
Curry leaves - few

  • Peel and chop onions finely and set aside. Onion can be avoided completely.
  • Fry coriander seeds, cumin & red chillis in a pan with few drops of oil until you get a nice aroma. Allow to cool.  Powder them coarsely in a dry mixer jar. Do not add water. This can be replaced by Mangalore sambar powder or rasam powder where there is no cinnamon content.
  • Take grated coconut, chopped onions (if using), salt, jaggery, turmeric powder in a large bowl or vessel. Add the masala powder or sambar powder. Care should be taken while adding salt. Not to add too much of salt.
  • Prepare seasoning of mustard & curry leaves in oil. On spluttering add to the coconut & masala mix. Combine everything well.
  • At the time of serving, add avalakki and mix thoroughly with your hand. Enjoy this sweetish spicy avalakki with hot cup of coffee or tea.

Note: Green chillis can also be added if required more spice & the flavour.