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Easy Masala Aval Or Masala Poha Recipe

Updated on June 5, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Masala Aval Or Masala Poha

Aval or Poha is very common breakfast across the nation which is done in different styles and with different names. Some of the popular dishes with aval or flattened rice includes kanda poha, pea poha, poha upma etc.

Masala Poha is one of the popular South Indian breakfast and snack recipe where flattened rice is tempered and coated with Indian spices. Many variations can be done in this dish and all tastes great. Filling, healthy, simple and very easy to make. Light on stomach. Tastes very nice and flavorful with perfectly coated Indian spices. Perfect for busy morning. You can serve it as evening snack too.

Roasted peanuts give a unique crunchiness for this dish. You can serve this masala aval without any side dish. Serve hot and enjoy.

Masala Aval Or Masala Poha.
Masala Aval Or Masala Poha.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Serves 2 people 1 cup of aval or poha

Ingredients

  • 1 cup aval or flattened rice or poha, i used thick variety brown aval
  • 1 1/2 cups water, to soak flattened rice
  • 1 teaspoon tamarind, soaked and squeezed to form tamarind juice
  • 2 teaspoons jaggery, or to taste
  • 1-2 onions, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1-2 springs fresh curry leaves
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder, or to taste
  • 1 teaspoon coriander powder, or to taste
  • salt to taste
  • 1 tablespoon ghee or oil
  • 1-2 teaspoons peanuts

Method

  1. Wash and soak flattened rice in water for 10 minutes. Keep aside (soaking time depends on the type of aval you are using. Soak accordingly).
  2. After 10 minutes, drain water completely from aval using strainer. Keep aside.
  3. Soak 1 teaspoon of tamarind brick or pulp in water for 10-15 minutes. Squeeze and extract tamarind juice. Keep aside (or use store brought tamarind paste).
  4. Finely chop 1-2 onions and keep aside.
  5. In a pan heat oil or ghee, splutter mustard seeds. Add fresh curry leaves and fry for a minute.
  6. Add chopped onions, fry till translucent (add a pinch of salt for fast cooking of onions).
  7. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder and 1 teaspoon of garam masala powder. Fry and give a mix.
  8. Add salt to taste and 1-2 teaspoons of jaggery. Mix.
  9. Add prepared tamarind juice, mix and cook till raw smell of tamarind goes away.
  10. Add soaked flattened rice and mix everything gently without breaking aval until aval combined well with spices.
  11. Cook in low flame for 1-2 minutes. Remove from the flame.
  12. In a frying pan take 1-2 teaspoons of oil or ghee. Add 1-2 teaspoons of peanuts and fry in medium low flame till golden.
  13. Add fried peanuts to the prepared masala aval. Mix gently.
  14. Serve hot as morning breakfast or evening snacks.

Step by step pictures

In a bowl take flattened rice or poha (I ised thick variety brown flattened rice).
In a bowl take flattened rice or poha (I ised thick variety brown flattened rice).
Wash and soak poha for 10 minutes or until soft.
Wash and soak poha for 10 minutes or until soft.
After aval turns soft, rinse well and transfer it into the strainer and drain the water completely.
After aval turns soft, rinse well and transfer it into the strainer and drain the water completely.
You can check for the softness of poha by breaking it in between your fingers. If it is not soft enough soak for some more time.
You can check for the softness of poha by breaking it in between your fingers. If it is not soft enough soak for some more time.
In a bowl, take 1 teaspoon of tamarind brick or pulp.
In a bowl, take 1 teaspoon of tamarind brick or pulp.
Add water and keep for 10 minutes or until soft.
Add water and keep for 10 minutes or until soft.
Squeeze tamarind juice and discard the remaining fiber. Keep aside.
Squeeze tamarind juice and discard the remaining fiber. Keep aside.
Take 2 teaspoons of jaggery in a bowl.
Take 2 teaspoons of jaggery in a bowl.
Finely chop 1-2 onions and keep aside.
Finely chop 1-2 onions and keep aside.
In a pan, heat oil or ghee. Splutter mustard seeds.
In a pan, heat oil or ghee. Splutter mustard seeds.
Add 1-2 springs of fresh curry leaves. Fry.
Add 1-2 springs of fresh curry leaves. Fry.
Add finely chopped onions.
Add finely chopped onions.
Fry till translucent.
Fry till translucent.
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder and give a mix.
Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder and give a mix.
Add jaggery and salt to taste.
Add jaggery and salt to taste.
Add tamarind juice. Mix and cook.
Add tamarind juice. Mix and cook.
Cook in a low flame until smell of tamarind disappears. It will form thick paste like structure.
Cook in a low flame until smell of tamarind disappears. It will form thick paste like structure.
Add soaked and drained poha.
Add soaked and drained poha.
Toss well until all the spices coat well and evenly with poha. Mix gently without breaking the grains. Cook for 1-2 minutes in low flame and switch off the flame.
Toss well until all the spices coat well and evenly with poha. Mix gently without breaking the grains. Cook for 1-2 minutes in low flame and switch off the flame.
In a frying pan heat 1-2 teaspoons of ghee or oil.
In a frying pan heat 1-2 teaspoons of ghee or oil.
Add 1-2 teaspoons of peanuts.
Add 1-2 teaspoons of peanuts.
Fry in low flame till golden brown.
Fry in low flame till golden brown.
Add to the prepared masala poha and mix.
Add to the prepared masala poha and mix.
Masala aval is ready to eat.
Masala aval is ready to eat.

Notes

  1. Along with onion, you can add more vegetables like carrots, beans, potatoes to make it more healthy.
  2. You can use thick, medium, thin, brown or white aval for this recipe.
  3. If you are using thin variety of flattened rice, don't soak in water. Just wash it once, keep for 10 minutes to drain and use. Medium aval requires about 5 minutes of soaking. Soak, check for the softness and then use to make the dish. It should easily break between your fingers, but should not turn mushy.

5 stars from 1 rating of Masala Aval Or Masala Poha Recipe

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      14 months ago from Bengaluru

      Thanks madam. This poha is really very tasty. Thanks for the comment.

    • Pamela99 profile image

      Pamela Oglesby 

      14 months ago from Sunny Florida

      This looks like a very good recipe that would be filling and tasty. I didn't know what tamarind, so I looked it up. I have never seen it in a store around me. I think your pictures are very good also, Shwetha.

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