Thursday, October 1, 2015


Dhania Avalakki – One of the very instant breakfasts that can be done in just 5-10 minutes if you have all the ingredients ready.

Usually in havyaka community, on the wedding day, or the days prior and after marriage, for breakfast “Avalakki & Uppittu” is made. It’s preferred to use coconut oil for the preparation. Use of Coconut oil gives different aroma to your food. As time passed, people have chosen to make idly and dosa’s too as breakfast during functions. But back then it was mostly ‘Avalakki& Uppittu’.

It used to taste yum and I was a big fan of it. While serving they used to serve us both Uppittu and Avalakki. Avalakki, since you will have to chew a little and it may seem dry too, Uppittu was also served. Some people would dip little bit of Uppittu in Avalakki, and when the avalakki sticks to the uppittu they would eat it.

This recipe can be included for your routine breakfast menu too! On any lazy morning you wake up late and you don’t know what to cook or what to eat, then this one is apt for you! :)

1 Cup Avalakki/Beaten Rice (Medium Avalakki)
1 tbsp. coconut oil/other oil
1 tsp. mustard seeds
1 tsp. Urad Dal
2 tsp. Dhaniya seeds
2-3 Red Chillies (if you don’t have you can use green chillies)
1 pinch Turmeric
½ tbsp. Grated Coconut
4-5 drops of lemon juice
2 strands of Coriander/Cilantro Leaves (Optional)
2 tsp. sugar
Salt to taste

In a small pan, heat oil. Add Urad dal, Dhaniya seeds and mustard seeds. Once mustard starts to splutter add a pinch of Turmeric powder and then add red/green chillies and saute until the chilli is fried. Off the flame and allow it to cool.
In another bowl, add beaten rice, grated coconut, sugar, salt, lemon juice and the seasoned mixture. Crush the chillies well and toss all the ingredients until beaten rice has absorbed in the spices, color and flavor and turns yellow. Garnish with Cilantro leaves and serve.

Note: You can serve it with curds/yogurt if you find just avalakki alone too dry.   

No comments:

Post a Comment