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Aval or Poha is a favourite breakfast dish in many parts of India. Here Chef Ranveer Brar presents the recipes for two very different types of poha – Aval – a sweet version of poha from Kerala and Pravasi Poha from Maharashtra. The Aval is sweet, filling and nutritious, whereas the Pravasi Poha is crispy, crunchy and salty.
Aval
Cuisine

- Indian

Serves

- 1-2

Cooking Time

-10-12 Min

Difficulty

- Medium

Preparation Time

- 5-10 Min

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INGREDIENTS

  • aval ½ cup jaggery
  • salt to taste
  • 1 cup grated coconut
  • water as required
  • 4-5 cup red rice chivda
  • 2 tsp clarified butter
  • 1 tsp white sesame seeds
  • ½ tsp cardamom powder
  • 7-8 cashews
  • ½ cup jaggery
  • 4-5 tsp coconut milk
  • FOR pravasi poha
  • 2 tbsp oil
  • 2 onions
  • ½ tsp mustard seeds
  • ½ tsp asafoetida
  • 12-15 curry leaves
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ cup grated coconut
  • 1 tsp sugar
  • coriander leaves
  • 1-2 cup chivda

HOW TO PREPARE AVAL

  1. 1

    In a pan, mix jaggery with salt, grated coconut, water, red rice chivda, clarified butter, sesame seeds, cardamom powder and cashews and cook for a few minutes.
  2. 2

    Remove the lid, add coconut milk and serve hot.
  3. 3

    In a pan, take oil and add mustard seeds, asafoetida, curry leaves, turmeric powder, red chilli powder, salt, finely chopped onion, grated coconut, sugar, coriander leaves and mix well.
  4. 4

    Add this mixture to a bowl containing chivda.
  5. 5

    Mix well and serve.
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