khara avalakki recipe | karnataka style poha recipe

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khara avalakki khara avalakki recipe | karnataka style poha recipe with step by step photo recipe. kahara avalakki is a tasty and most popular breakfast and snack recipe of karnataka. there are many variations of preparing kanda poha across india. today i am sharing a easy khara avalakki recipe prepared in karnataka.

maharashtrian style kanda poha are very famous and well known to all of us. karnataka style poha is also much influenced from it. the spicy poha with crunchy bites of groundnut and not to forget the flavour of lemon juice makes a perfect breakfast along with masala chai. we usually garnish with some fresh coconut, however it is completely optional.

poha

pohas are glueten free and prepared from rice. poha / avalakki is called as flattened rice / rice flakes. avalakki is rich in vitamins, carbohydrates and proteins. it is also believed, rice flakes makes a good supplement if you are suffering from iron deficiency. make your diet more nutritious by adding veggies of your choice.

i have already shared namkeen chivda and instant poha idli. if you are looking for more authentic karnataka recipes then check out rava idli, uppitu, bread vada, rava dosa, raagi rotti, akki rotti, oats idli and bajil upkari.

khara avalakki recipe | karnataka style poha recipe card:

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khara avalakki recipe | karnataka style poha recipe
 
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khara avalakki recipe | karnataka style poha recipe
Author:
Recipe type: breakfast, snacks
Cuisine: south indian
Serves: 2 Servings
Ingredients
  • 2 cups thick avalakki / poha / beaten rice
  • fistful of groundnuts / peanuts
  • ½ onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 inch ginger, finely chopped
  • ¼ teaspoon turmeric powder
  • ½ tsp sugar or as required
  • salt to taste
  • 1 tbsp lemon juice
  • few coriander leaves, chopped
for tempering:
  • 1 tbsp oil
  • ½ teaspoon mustard seeds
  • ½ tsp jeera / cumin seeds
  • ½ tsp urad dal
  • pinch of hing / asafetida
  • 4-5 curry leaves
Instructions ( 1 cup =255 ml)
  1. soak 2 cups of avalakki / poha in water for about 5 minutes or till they turn soft yet retain their shape. drain them and make sure the pohas are easily smashed when you press it.
  2. heat oil and add mustard seeds, urad dal, jeera and hing. allow them to crackle. also add curry leaves at this stage. ( i dint have curry leaves so i skipped it)
  3. add peanuts in the pan and fry till they become crunchy.
  4. now add chopped onions, chilli and ginger. stir fry till the onions sweat.
  5. add turmeric powder, salt, sugar and saute for a few seconds.
  6. now add soaked-drained avalakki (poha) and stir on a low flame. cover and cook for 1-2 minutes on very low flame.
  7. sprinkle some lemon juice and chopped coriander leaves.
  8. serve khara poha / khara avalakki hot with curd and mixture along with masala tea.

 khara avalakki recipe | karnataka style poha step by step photo recipe:

  1. soak 2 cups of avalakki / poha in water for about 5 minutes or till they turn soft yet retain their shape. drain them and make sure they are easily smashed when you press it.
    khara avalakki
  2. heat oil and add mustard seeds, urad dal, jeera and hing. allow them to crackle. also add curry leaves at this stage. ( i dint have curry leaves so i skipped it)khara avalakki
  3. add peanuts in the pan and fry till they become crunchy.khara avalakki
  4. add chopped onions, chilli and ginger. stir fry till the onions sweat.karnataka style poha
  5. add turmeric powder, salt, sugar  and saute for a few seconds.karnataka style poha
  6. now add soaked-drained avalakki (poha) and stir on a low flame. cover and cook for 1-2 minutes on very low flame.karnataka style poha
  7. sprinkle some lemon juice and chopped coriander leaves. (add some fresh grated coconut)poha
  8. serve khara poha / khara avalakki hot with curd and mixture along with masala tea.
    poha

click here to check other Breakfast recipes.

notes:

  • garnish with some fresh grated coconut to increase the flavour.
  • you can alternatively,  add few cashews instead of groundnuts.
  • do not over soak poha. it will become sticky and doesn’t look great.


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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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