Poha/ beaten rice/ avalakki is nothing but flattened rice flakes. Being very rich in carbohydrates, it makes a healthy breakfast. Like any other cereals, it supplies required energy at one shot. Most of the south Indian kitchens will always have poha (thick/ thin) as there are many easy to make recipes using it. A very common festival breakfast combination in Dakshina Kannada is Upma-Poha / Uppittu - Avalakki / Sajjige – Bajil (in Tulu). Usually this combination is served as it is or with curds, pickles & a banana which makes a perfect, healthy breakfast. It is quick to prepare and allowed to have if performing any vrata/ pooja.
During the festivals & special occasions, sweets are must to have and people look for quick recipes due to time constraint. Avalakki is believed to be special for god Srikrishna & lord Ganesha by hindus. So sweets prepared with avalakki like avalakki payasa/ poha kheer, Sweet poha are common dishes on festivals like Shrikrishna Janmashtami or Ganesha Chathurthi. Avalakki is one of the ingredients of ‘Ashtadravya’, a special dish with 8 ingredients, which is offered to lord Ganesha on Ganapathi Pooja/ Ganapathi Havana.
Please read the method to prepare sweet poha/ Sihi avalakki which can be a healthy evening snack to children or quick teatime snack to guests.
Preparation time: 15 minutes
Flattened/ beaten rice (very thin) or paper avalakki – 2 cups
Grated fresh coconut – ½ cup
Grated jaggery/ jaggery powder – ¼ - ½ cup, adjust to taste
Salt – a pinch
Cardamom powder – ¼ tsp (optional)
- Mix grated coconut, jaggery powder and salt and combine well so that it forms a uniform mixture.
- Add paper avalakki or thin poha, sprinkle cardamom powder and mix very well with fingers.
- Serve this with cup of coffee or tea.
- Banana/ Banana rasayana makes a great combination to it. Cut bananas can be added at the time of serving.
- It is suggested serving fresh or store in air tight container for 4-5 hours.
- Taste enhances if jaggery syrup is used instead of powder.