5 September, 2019

FRIED SWEET & SAVOURY RICE FLAKES/POHA/ಕರಿದ ಸಿಹಿ ಮತ್ತು ಖಾರ ಅವಲಕ್ಕಿ

Posted in : BEGINNERS/LEARNER'S/RECIPES, GOKULASHTAMI/JANMASHTAMI RECIPES, SNACKS - ROASTED/BAKED/DEEP FRIED/STEAMED on September 5, 2019 by : Divya Suresh Tags: celebrations, healthy snacking, home made, namma Bengaluru style, nutritious, savoury rice flakes, sweet rice flakes, travelling snacks, Winter special

My mom used to make these two snacks, whenever we would visit Tirumala Tirupati shrine and as a kid I would eagerly wait to eat them both. Both sweet & savory versions tastes yummy. Along with these two snacks, rave unde, Kuttavalakki, Kobbari mithai, besan unde, hacchida avalakki were the fixed sweets & savories we used to carry.

Very rarely I make this snack because of the fat content it includes and I often make savoury version of tempered rice flakes which is a healthier version. But recently for this last Gokulashtami/Janmashtami festival I had made these snacks, so thought of sharing the recipe with you all. You can make these snacks for Deepavali and Dussehra too.

I made the savory version using the white rice flakes/bili avalakki, where as used red rice flakes/kempu avalakki for the sweet version of this snack.

FOR THE SAVORY/KHARA VERSION :

Ingredients : measuring cup used – 250 ml

Rice flakes/avalakki/Poha – 1/2 cup
Peanuts – 2 tbsp
Roasted gram/hurigadale – 2 tbsp
Cashew nuts – 2 tbsp
Curry leaves – 2 tbsp
Dry coconut flakes – 1/4 cup
Turmeric powder – 1/2 tsp
Red chili powder (less spicy) – 1&1/2 tsp
Salt to taste
Hing – 1/8 tsp
Oil – deep fry
Perforated ladle colander – 1

PROCEDURE :

Clean/wipe the rice flakes with white kitchen napkin
Heat the oil, take a fistful of rice flakes and put it in the perforated ladle colander and dip the ladle colander in the hot oil, immediately the rice flakes puff up, remove on a kitchen napkin (no need to deep fry till brown, keep it white only)

Repeat the procedure with the remaining rice flakes, transfer to a bowl and immediately add in turmeric powder, red chili powder and hing

Now deep fry peanuts, cashew nuts, dry coconut flakes, and curry leaves one by one by putting them in the ladle colander and transfer into the bowl containing the puffed rice flakes
Also add in roasted gram (no need to deep fry put it as such) and salt
Combine everything well so that red chili powder, turmeric powder and salt gets coated well to everything

Enjoy with a cup of coffee/tea

HOW TO MAKE THE SWEET VERSION :

Ingredients : measuring cup used – 250 ml

Red rice flakes – 1/2 cup
Sugar – 1/4 cup (you can use as such or in the powdered form) (I have put raw can sugar)
Ghee – 1 tsp
Almond flakes – 2 tbsp
Raisins – 1 tbsp
Grated dry coconut – 3 tbsp
Cardamom powder – 1/8 tsp
Cloves – 6 to 8 (optional)

PROCEDURE :

Deep fry the red rice flakes also, batch by batch as mentioned above (savory version) and transfer to a bowl

Heat ghee in a small pan and roast the almonds and raisins till light brown and put into the same bowl
Also add in grated dry coconut, sugar (powdered or as such), cardamom powder and cloves (if using)