Powder 1 cup of poha | aval in a mixie jar. You can just pulse this for few seconds. Let it be little coarse.

Wash 2 tbsp of poha in water and drain the water. Keep this aside. This will get fluffed up in few minutes. This step is optional. You can skip this too.

In a pan add 2 tsp of coconut oil.

Add mustard seeds, urad dal and chana dal to this.

Once the mustard splutters and the dal turns golden brown, add the chopped green chilis, coriander leaves, curry leaves and asafoetida.

Saute for a minute.

Add 1 cup of water and keep the flame to medium.

Add salt and let the water comes to a nice boil.

Once it starts boiling, lower the flame and add the coarsely powdered poha to this.

Mix well without any lumps. Now add the soaked aval and coconut.

Mix well, till everything gets well combined.

By now, the water must have evaporated fully.

Switch off the flame.

Once you can handle the heat, take a lemon sized portion of the aval mixture.

Make into oblong shaped pidi kozhukattais.

Heat a steamer and stem this pidi kozhukattais on a greased plate.

Steam for 5 minutes.

Once done, switch off the flame and take out after a minute.

Using a spoon, gently take out the pidi kozhakattais.

Serve with any chutney of your choice.

We had with kollu kara chutney.