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Aval Vilayichathu ...step by step.



Aval or Rice flakes  vilayichathu is a simple teatime snack....a jaggery - coconut coated snack. Aval known as poha, is beaten, dried flakes of rice.

You can use any type of aval like brown rice or white rice....though brown rice aval is a bit thicker than the white rice aval.
Here I used brown rice aval.

This snack can be stored for up to 1 or 2 weeks at room temperature.

Most malayalies mix aval vilayichathu with ripe plantain or "pazham" ....you can even have it on its own.
It is supposed to be healthy with jaggery and coconut....well that's what my grandma (ammachi) used to say during my childhood....so I make this often for my kids...ofcourse they mix it with ripe plantain and have it as an after-school-snack.

Do check out aval nanachathu, a similar version of this snack which can be made instantly.

List of Onam Sadya Recipes

Ingredients:
Aval (brown or white rice): 1 kg.
Jaggery: 1/2 kg.
Water: 1/2 to 1 cup.
Cardomon: 4 or 5.
Roasted Jeera powder: 1/2 tsp.
Dry ginger powder: 1/4 tsp.
Coconut: 1 whole coconut scraped.
Fresh coconut oil: 1 tbsp.(or you can use ghee).

Method:
Since I make this and store I used 1 kg aval.....you can reduce the quantity by half.

Put the aval in a heavy bottomed kadai and dry fry it on low flame. The aval will shrink and become stiff...and when you take a handful it should crumble. Remove this on to a newspaper or another pan.

In another pan heat water and add jaggery (if your jaggery is not clean you have to strain it once it is melted, since the one I used here was clean I did not seive it). After the jaggery is melted allow it to simmer for sometime till you get a 1 string consistency (thread like).

Then add the scraped fresh coconut.

Mix well and allow it to simmer for another 3 or 4 minutes so that the moisture in the fresh coconut will be absorbed.



Add the roasted aval into this.

Mix well. Lastly temper coconut oil or ghee add cardamons and drizzle on the aval. Sprinkle jeera powder and dry ginger powder and again mix well. When it is completely cooled, store in a jar.

Serve with ripened plantains.

Comments

  1. Wish to have a bowl of this anytime,my all time favourite.

    ReplyDelete
  2. Even though I don't know half of the ingredients, I'll honestly say that this does look good! Now you're sending me on my research for the weekend to look up many of these ingredients! Thanks! :) Hope you're having a great weekend.

    ReplyDelete
  3. Hello Nisa
    Thank u so much for the recipie, i was craving for some kerala snack and this was the perfect solution. However when i made out , it came out a bit crunchy, is it supposed to be like that, ithought it should be kind of soft , any ideas on what i did wrong. Would it happen if i over-roasted the rice flakes, wasnt sure how long to roast them

    ReplyDelete
  4. Hi Sini, thanks a ton for trying my recipe and for the feedback. The final out come will not be too soft, a bit on the crispier side and aval is had with ripen plantain mashed into it (pazham kuzhachu) will soften the aval. If you like it to be bit juicy then I would suggest to increase jaggery a little bit. Roasting the aval is mainly to give it a crunchy effect, just hold a small hanfull and gently crush it...that's how you test the roasting.

    ReplyDelete
  5. nice recipe.i think it will bcme more tasty if we add nuts in to this.

    ReplyDelete
    Replies
    1. Yes, it will def be!! thanks for stopping by :)

      Delete
    2. It will be tasty. I think for 1 kg aval 1 kg jaggery and adding the dry fruits by fried a little in ghee or oil and mix well. Thank you so much for the receipe.

      Delete
  6. Should the aval used be the thick or thin variety ?

    ReplyDelete
    Replies
    1. You can use any variety; but make sure you roast it lightly at first.

      Delete

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