Kadle Avalakki/ Black channa usli with thin poha (flattened rice)/Kadle bajil

Kadle Avalakki, also known as Kadle Bajil, is a popular breakfast combination from my native region, Coastal Karnataka. This simple yet underrated dish is not only delicious but also highly nutritious, providing a balanced mix of protein, carbohydrates, fiber, and essential micronutrients from black chickpeas.

Other well-known breakfast combinations include Hasaru Avalakki (also called Padenji Bajil), which pairs green gram usli with flattened rice, and Sajjige Avalakki or Sajjige Bajil, a combination of upma with thin poha. In Tulu, "bajil" refers to poha or avalakki.

These traditional breakfasts are not only flavorful and wholesome but also quick to prepare (aside from the soaking time for pulses), making them a great choice for festive occasions or family gatherings. It helps minimize food wastage as they can be prepared need basis.

Here’s my simple recipe for making Kadle Usli (also known as Upkari) or Chickpea Usli with Poha.

 

Channa usli/ black Chickpea/ Kalde oggarane recipe:

Preparation time: 6-8 hours (soaking)

Cooking time: 20 minutes

Serves: 3-4 (when served with Poha)

Ingredients:

Black chickpeas/ black channa/ Kappu kadle – 1.5 cups

Fresh grated coconut – 2 tbsp

Onion – 1 medium finely chopped (optional, not used during festival breakfast)

Salt – 1 tsp

Jaggary – 2 tsp grated

Green chillis – 2 (optional)

Coconut oil – 2-3 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Dry red chillis -2

Curry leaves – 2 sprigs

Method:

• Rinse and soak black channa (chickpeas) for 6–8 hours or overnight.
• After soaking, rinse again and pressure cook with enough water and salt to taste. Cook for 2–3 whistles.
• Once the pressure releases, drain excess water (retaining a little for moisture if needed). Avoid discarding the nutrient-rich cooking water—it can be used in soups, rasam, etc.
• Heat a thick-bottomed wok or pan.
• Prepare the tempering by heating coconut oil and adding mustard seeds, urad dal, and dry red chilies. Once they splutter, add curry leaves and split green chilies.
• If using onions, sauté them until translucent.
• Add the cooked chickpeas to the pan, mixing well. If needed, include a little of the reserved cooking water for moisture.
• Stir in jaggery and a little extra salt if necessary (since salt was added during cooking).
• Finally, add freshly grated coconut and mix everything well.
• Serve hot Kadle Usli with Avalakki, accompanied by coffee or tea.

Note: You can add little chilli powder in this recipe if you need spicier version.

 

Avalakki Recipe:

There are many varieties of masala avalakki possible. I am sharing a simple one.

Ingredients:

Thin poha/ paper avalakki – 2 cups

Fresh grated coconut – ¼ cup

Sambhar powder – 1 tsp (or Red chilli powder+ coriander powder works)

Salt – ¼ tsp or per taste

Jaggery powder/ sugar – 1 tsp

Method:

Combine all the ingredients and serve immediately with Channa upkari/ Upma/ Green gram usli. Check for the detailed recipe of Masala avalakki here.