9 March, 2018
KUTTAVALAKKI…pounded spicy rice flakes/Poha/avalakki mix… now using red rice flakes -VIDEO
The Kannada word “Kuttavalakki” consists of two different words ie… ‘Kuttida‘ which translates to pounded powder & ‘avalakki’ which translates to rice flakes/Poha.
This is an age old dish made for evening snacks with coffee/tea and also as snack to carry while travelling because it is a filling as well as healthy snack. Those days there were no grinder mixer existed, everything was ground using stone grinder which we call in Kannada as Oralu Kallu, which was used for both wet grinding and dry grinding/Pounding. So this dish was made by pounding the rice flakes along with few roasted spices and herbs and then mixed by adding basic tempering.
But now we make this using mixie, then add tempering. It was made to use as a snack with tea/coffee or after school snack or for immediate rescue while traveling etc. This can be consumed by adding curds to it even when you are totally hungry, you will end up feeling full as basically this is a poha dish. But most of the times it is eaten as such. So basically it is nothing but having/eating Poha in yet another form.
Both my grand mothers and my mother were all experts in making this delicious snack. I have grown up eating this a lot. Now my children like this as well. I’m very glad to share this age old traditional after school, travelling friendly snack recipe with you all. Here I have used thin variety red rice flakes. Both thick & thin variety, white or red rice flakes can be used.
I have a made a video recipe of this snack (check below at the end) and I have put the thick variety of rice flakes in it. So comparatively we need less quantity of rice flakes if we are using thick variety ie 3 cups and if we are using thin variety, which is also called as paper avalakki/rice flakes, then we need to take 5 cups for the measurements of other spices and herbs listed below.
Also please check some other rice flakes recipes in my blog Pineapple-poha-moong bath , Pineapple poha , rice flakes/avalakki rotti , chickpeas chana cucumber poha , chickpeas sweet poha , rice flakes/poha dumplings , rice flakes/avalakki idly , rice flakes bisibelebath , rice flakes/avalakki Kheer/payasa , mint flavored tangy rice flakes/gojjavalakki , Peanut rice flakes/poha , southekayi avalakki , hing avalakki/rice flakes , avalakki unde/laddu , sorghum/jolada avalakki mixture , rice flakes/avalakki haalbayi , avalakki huggi , red/kempu avalakki bisibelebath
Ingredients : measuring cup used – 250 ml
- Rice flakes/Poha/avalakki – 5 cups (I have used thin variety red rice flakes, if you are using thick variety then 3 cups should be enough) (watch the video below)
- Jaggery – 1 inch piece or 1 tbsp of powder
- Salt – 1&1/4 tbsp (adjust) ( I have put rock salt)
To dry roast :
- Red chilli – 8 nos., byadigi (non hot ie for color) + 2 nos., gunturu (hot)
- Coriander seeds – 1&1/2 tbsp
- Cumin seeds – 2 tsp
- Curry leaves – 1 string
- Hing – 1/4 tsp
- Tamarind – 1/2 to 3/4 tbsp
- Dry coconut flakes – 1 cup
Others :
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Curry leaves – few
- Groundnut/Peanuts – 1/2 cup
- Roasted gram/chutney ka chana/Hurigadale – 1/3 cup
PROCEDURE :
- Heat a pan and just dry roast the rice flakes/avalakki for 2 minutes (just make it warm), remove and let it cool
- Dry roast 1/2 cup of groundnuts/peanuts till done, remove from the fire, let it cool, if you wish rub and remove the skin
- Put red chilies, coriander seeds, cumin seeds, curry leaves, hing and tamarind, roast them well without burning
- Now add in coconut flakes and roast for while, ie raw smell goes, allow them to cool
- Now transfer the roasted mixture to the mixie jar, also add in salt and jaggery, grind to a coarse powder
- Now add in rice flakes/avalakki to the same jar and grind everything together into a coarse powder
- Heat oil in a pan and add in mustard seeds, curry leaves, (if you want you can add some coconut flakes here as well) turmeric powder saute well
- Turn off the fire and add in roasted peanuts, roasted gram, ground mixture and combine everything really well
- Kuttavalakki is ready to have with tea/coffee/curd or as such
