This recipe is a perfect breakfast / brunch recipe for a busy (or lazy) day! Avalakki Uppitu/ Poha is a classic South Indian breakfast dish. It doesn’t take much time at all and is healthy, filling, and delicious!
There are many versions of this classic breakfast recipe. Some people add peanuts, potatoes, coconut, and/or pomegranate to this dish. I prefer to keep it simple with a lemon based tempering and a few green peas. This is the version that I learned from my mother. I hope you all love it! 🙂
I also learned another delightful dish that can be made with Poha from my mom: Mosru Avalakki/ Curds Poha! Check that out here.
Avalakki Uppittu/ Poha
Cuisine: Indian, South Indian4
servings10
minutes10
minutes180
kcalFlattened rice tossed with lemon and a classic South Indian tempering
Ingredients
2 cups avalakki/ poha
Salt to taste
2 tbsp lemon juice
2 tbsp oil
1 tsp mustard seeds
1 tbsp urad dal/ split matpe beans
2-4 green chilis (minced)
A few curry leaves
2 medium yellow onion (finely diced)
1/2 tsp turmeric
1/2 cup peas
A handful of finely chopped cilantro
Instructions
- Add 2 cups of avalakki/ poha to a bowl. Rinse with water and drain. Repeat twice to wash the avalakki.
- Then, add fresh water. Add enough water to completely cover the avalakki/poha. Let it soak for 5 minutes.
- After 5 minutes, drain the water in a strainer/colander and transfer the avalakki to a dry container. Let dry for 2-3 minutes.
- Then, add 2 tbsp lemon juice and salt to taste. Mix well. Keep aside.
- Heat 2 tbsp oil in a sauté pan at a medium flame.
- Add 1 tsp mustard seeds to the oil.
- Once the mustard seeds crackle, add 1 tbsp chana dal and 1 tbsp urad dal. Sauté for a few minutes. The dal should change color slightly and become golden.
- Add 2-4 green chilis (minced), a few curry leaves, and 2 medium yellow onions (finely diced). Sauté till translucent.
- Add 1/2 tsp turmeric. Sauté till the raw smell of turmeric disappears.
- Add in 1/2 cup of green peas. Reduce the flame (to prevent the dal from burning), and cook for a few minutes.
- Once the peas are cooked, take off flame. Mix in the avalakki/ poha.
- Add more salt and lemon if required. Garnish with a handful of finely chopped cilantro. Enjoy 😊
Notes
- This recipe works best for thick poha and not thin poha.
- It is important to soak the avalakki/ poha with water in order to prevent it from becoming too hard.
- It is important to properly dry the avalakki/poha to prevent it from becoming too mushy.
- Some people add peanuts, potatoes, coconut, and/or pomegranate to this dish.
- I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: This recipe is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
