17 March, 2021

HOT&SWEET RICE FLAKES/ಹಚ್ಚಿದ ಸಿಹಿ ಅವಲಕ್ಕಿ & ಖಾರ ಅವಲಕ್ಕಿ(ಚಟ್ನಿಪುಡಿ ಅವಲಕ್ಕಿ) PADENGI-BAJIL/KADALE-BAJIL/SAJJIGE-BAJIL

So today I’m going to share the recipe of hachhida sihi paper avalakki in Malenadu style, which is almost similar to the south canara bajil recipe, it’s just a matter of difference in adding or skipping of an ingredient or two.

Padengi & Bajil which translates to green gram usli & hot n sweet thin rice flakes is a filling as well as a nutritious combo and a favorite breakfast staple from the Tulu region of Karnataka ie …South Canara.

Even we, the people of Malenadu/western Ghats make these two dishes undoubtedly but never pair them together, rather we do pair hot n sweet avalakki(bajil)/hacchida sihi avalakki (mixture of thin rice flakes, freshly ground spice powder, fresh coconut and jaggery combined together by sprinkling little water) and chutneypudi avalakki (mixture of thin rice flakes, fresh coconut, roasted gram and chutney powder combined together by adding little oil) together and serve as a light breakfast or evening snack.

The famous pair among them is Sajjige bajil which translates to Upma paired with hot & sweet thin rice flakes. But as I have mentioned above, we make everything individually ie …Upma, usli, bajil etc separately. Sometimes we also pair hot n sweet avalakki along with upma.

The Tulu (south canara language) word ‘Padengi‘ translates to ‘Green gram‘ and ‘bajil‘ translates to riceflakes/flattened rice. And one more great combination is Kadale bajil which translates to Chickpeas usli paired with bajil.

You can check the recipes of both green gram usli and chickpeas usli here on my blog.

Below you can see the pics of Padengi – bajil (green gram usli – seasoned hot & sweet avalakki as well as Kadale – bajil (chickpeas usli – seasoned hot & sweet avalakki) and the pic of sajjige – bajil (Upma – seasoned hot & sweet avalakki) Pic as well.

Ingredients : measuring cup used – 250 ml

Rice flakes – 2 cups
Grated coconut – 3/4 cup
Water 2 tbsp
Salt – 1/4 tsp
Jaggery – 1/3 cup
Green cardamom powder – 1/2 tsp

For spice powder :

Coriander seeds – 2 tsp
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Red chili Powder (Kashmiri) – 1 tsp
Whole red chili (hot) – 1
Curry leaves – 2 strings
Turmeric powder – 1/2 tsp

For tempering :

Ghee – 1 tsp
Mustard seeds – 1/2 tsp
Whole red chili – 1
Curry leaves – 1 or 2 string

PROCEDURE :

To begin with, dry roast the coriander seeds, cumin seeds, mustard seeds, curry leaves and one hot red chili until they splutter, remove from the heat, let it cool, then transfer to the small mixie jar

Also add red chili powder and turmeric powder to the jar and grind them into a coarse powder

In a bowl take red rice flakes, grated fresh coconut, powdered jaggery, ground spice powder, elaichi powder and salt and combine everything once

Now continue mixing everything well by sprinkling water little at a time

Prepare the tempering and pour on the avalakki mixture, mix well again and serve along with hacchida Khara avalakki or chutney pudi avalakki OR Upma OR any kind of Usli