Monday, May 28, 2012

Batata Poha | Avalakki Uppit

Yum
Diwali mandated this dish in our house. Apparently when Rama was returning to Ayodhya after killing Ravana, he was served avalakki on the way by villagers. Hence, we make this every diwali. At least from what I know people in North Karnataka, Goa and Maharastra make this on diwali. I've heard the same story but with different dishes. People in mangalore claim Rama was given dosa, so they make dosa. People around Bangalore claim he was served akki rotti with pumpkin palya and they make that. But in my heart I will always believe he was served avalakki :) It isn't that this is made only on diwali, it is a very common breakfast dish anyway and very easy to make.
The type of avalakki or poha or flattened rice used differs between people. Nobody uses the paper variety for this dish though. Preferably medium or thick.

How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com

How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com

How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com




Batata Poha | Avalakki Uppit


Batata Poha or Avalakki Uppit is a popular breakfast in South and West India. It is made by stirfrying soaked poha or avalakki or flattened rice with potatoes. 
How to make Avalakki Uppit or Soosla recipe at www.oneteaspoonoflife.com


Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:                Serves 2-3

Ingredients:


3 cups Poha (Avalakki/Flattened Rice)
1 small Onion, sliced
1 green Chilli, chopped
1 Potato, boiled and diced
3-4 tsp Oil
1 tsp Mustard Seeds
1/2 tsp Turmeric Powder (Haldi)
2 Tbsp Coriander leaves, chopped
1 Tbsp grated Coconut
1 Tbsp Lime juice
1 sprig Curry leaves
Salt to taste

Method:


Heat oil in a kadhai.
Once the oil is hot, add the mustard seeds.
After the mustard seeds have spluttered, add the green chillies, curry leaves and chopped onion to the oil and fry until the onions turn translucent.
Once the onions are cooked add the potato and the turmeric powder. Mix well. Stir for 1 minute.
Wash the poha twice in water and drain the water immediately. This is for medium thick. In case you are using thick avalakki (it actually resembles rice), you may need to keep it soaked for sometime to make it soft. Soak it for at least 5 mins in warm water before starting to cook it.
Add poha to kadhai and mix well.
Add salt to taste.
Stir for sometime and remove off heat.
Add lime juice as per taste.
Garnish with chopped coriander leaves and grated coconut. Serve hot.

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