Sweet and savory aval | Easy no – cook poha recipes – Sweet and savory version of no cook poha recipe – Both recipes with full video and step by step pictures.
Poha | aval | rice flakes are used in Indian cuisine in various ways. We make different varieties of upma, vadai, payasam using poha | aval. It’s very difficult to get into the kitchen and cook an elaborate meal during summer days. At least one meal a day we can switch to non-cooked foods, such as salads and fruits. Sometimes when we get bored with salads, you can try this healthy poha recipe.
I have given 2 versions of aval | poha recipe. One is a sweet version, similar to the vella aval, we make for Krishna Jayanthi. The other one is a simple version with basic seasoning and garnished with onion and tomato. Apart from the seasoning, we are not doing any cooking in these recipes. I can say it is a perfect bachelor recipe too. As we are adding nuts and using very little oil, it is a very healthy recipe too. Using red poha makes it even healthier.
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Savory and sweet poha recipe
Sweet and savory aval
Ingredients
- 1 cup thick poha
- 2 tsp oil
- ½ tsp mustard seeds
- 2 red chili
- Few curry leaves
- Salt as needed
- ½ tsp sugar
- 2 tbsp grated coconut
- 2 tbsp chopped onion
- 2 tbsp chopped tomato
- Few coriander leaves
For Sweet aval
- 1 cup thick aval
- 2 tbsp powdered jaggery
- 2 tbsp coconut
- 1 tsp sunflower seeds
- 1 tsp pumpkin seeds
- 1 tsp almonds
- 1 tsp walnuts
- 1 tsp chia seeds
Instructions
Let’s make savory aval first
- In a wide bowl add the poha | aval and add water.
- Wash it nicely.
- Add salt and sugar and mix well.
- Cover and keep it aside for 15 minutes.
- In a pan temper mustard seeds, red chili and curry leaves with 2 tsp oil.
- Transfer it to the poha.
- Crush the red chili and curry leaves. This enhances the flavour in the savory poha.
- Add grated coconut, chopped onion and tomato.
- Mix well.
- Garnish with coriander leaves.
- Serve immediately.
- If you want you can just saute the aval in the pan for a minute after the tempering is done.
- No cook savory aval is done.
Let’s make sweet poha
- Wash and drain the water from poha.
- No need to soak this one, as jaggery oozes out water.
- Add jaggery, coconut, nuts and seeds to this.
- Mix everything well.
- I garnished with chia seeds.
- You can also add flax seeds too.
- Sweet poha is ready.
- Serve immediately.
Notes
2. Adding nuts and seeds make the sweet version healthy and filling.
3. Instead of jaggery you can add nattu sakkarai too.
4. Both the no-cook version of poha is healthy and perfect for summer.
- Let’s make savory aval first
- In a wide bowl add the poha | aval and add water.
- Wash it nicely.
- Add salt and sugar and mix well.
- Cover and keep it aside for 15 minutes.
- In a pan temper mustard seeds, red chili, and curry leaves with 2 tsp oil.
- Transfer it to the poha.
- Crush the red chili and curry leaves. This enhances the flavor in the savory poha.
- Add grated coconut, chopped onion and tomato.
- Mix well.
- Garnish with coriander leaves.
- Serve immediately.
- If you want you can just saute the aval in the pan for a minute after the tempering is done.
- No-cook savory aval is done.
- Let’s make sweet poha
- Wash and drain the water from poha.
- No need to soak this one, as jaggery oozes out water.
- Add jaggery, coconut, nuts, and seeds to this.
- Mix everything well.
- I garnished it with chia seeds.
- You can also add flax seeds too.
- Sweet poha is ready.
- Serve immediately.
- I used red poha for both recipes. You can use white aval too. But always use thick variety of poha.
- Adding nuts and seeds make the sweet version healthy and filling.
- Instead of jaggery, you can add nattu sakkarai too.
- Both the no-cook versions of poha are healthy and perfect for summer.
