Avalakki Upkari
Poha Upkari, also known as Avalakki Upkari, is a tasty recipe that can be made for Breakfast or as an evening snack. I also call it masala poha because it is made with ground masala and is easy to make at home. It can be stored for up to a month, and if you make the masala and store it in a container, you can make breakfast in a matter of seconds. Please try this recipe at home and let me know what you think.
Ingredients
- Oil-1 +2 Tbsp
- Coriander Seeds-1.5 Tbsp
- Cumin-1 tsp
- White Sesame seeds-1 Tbsp
- Byadagi Chilli-5+1
- Asafoetida-2 pinch
- Tamarind small piece
- Mustard seeds-1/2 tsp
- Cumin-1/4 tsp
- Curry leaves-10
- Coconut -1/2 cup
- Salt-1/2 tsp
- Jaggery -2 Tbsp
- Paper Poha- 150 grams
Instructions
- Add a Tablespoon of Oil to a heated Khadai.
- On a medium temperature, add the roasting ingredients and roast for two to four minutes.
- Reduce one Byadagi chilli and add one Guntur chilli if you want it spicy.
- Add the Hing or Asafoetida after three minutes of roasting, continue to roast for one more minute, and then allow it to cool completely.
- Once it has cooled, add a small amount of Tamarind and crush it coarsely.
- The masala powder is now ready for use and can be kept in an airtight container.
- Heat the Khadai once more, then add two Tablespoons of Oil and heat
- Add a dry Chilli after sprinkling the Mustard and Cumin seeds.
- Add a few Curry leaves and toast it for 20 seconds.
- Add ground masala, grated Coconut, Salt, and Jaggery when it's finished.
- Mix everything together, extinguish the flame, and allow it to cool.
- Now, incorporate the Poha and thoroughly mix using your bare hands.
- The delectable Avalakki Upkari is prepared for consumption.
Video
Notes
Since Tamarind and jaggery are key ingredients in this dish, only add the necessary amount.
If you substitute Kopra for fresh coconut, Masala can be stored for up to a month.