Poha Sweet Snack-Breakfast-Kerala Aval Vilayichathu-Sweetened Rice Flakes

Aval Vilayichathu is a popular snack from Kerala prepared with beaten rice, jaggery and coconut as main ingredients. It can be had as a tea time snack or even as a light breakfast with mixed fruits or with just banana. It is healthy, easy to make and will come handy when you do not find time to make breakfast or snacks. Kids and adults will love this.
If you are looking for more easy, quick poha recipes here are some quick dishes with it like aloo poha, poha pulao, aval upma, tomato poha, kande poha etc. Check more Aval-Poha Recipes

Watch the video of making Indian Style Beaten Rice (Aval) Granola

How to make Aval Vilayichathu 

Serves – 8-10 (when mixed with fruits)

Ingredients needed

Jaggery – 1 cup (200 gms)
Brown poha  – 3 cups or 1/4 kg
Ghee 2 tsp
Roasted gram dal (pottukadalai) -1/4 cup
Black Sesame seeds – 1 tbsp
Raisins – 1/4 cup black or brown
Fresh Matured coconut – 1 cup heaped
Cardamom Powder
Dry Ginger Powder -1/2 tsp
Roasted Cumin Powder -1/2 tsp

Preparations

Heat 1/4 cup of water, add 1 cup of jaggery. Once heated turn off the flame. Let the jaggery dissolve. Then filter it to remove impurities if any.

Dry roast beaten rice or poha on medium heat unti it becomes crisp. When you crush it with your fingers, it must get crushed. At that stage, turn off the heat and transfer to a wide plate.

In the same kadai, heat 2 tbsp of ghee and fry the roasted gram dal.

Once the gram dal is fried to some extent, add the sesame seeds. Fry for a few mins. Remove from the kadai.

Heat another tsp of ghee and fry the raisins until they puff up.

In the same pan, add 1 heaped cup of freshly grated coconut and dry roast on medium heat until moisture evaporates and coconut turns light pale yellow in color. Keep stirring continuously for even roasting.

Method

In a kadai , add the filtered jaggery  and a tsp of ghee.

Boil the jaggery until it thicken and bubbles.

At this stage, add the coconut. Cook the coconut well so that remaining moisture from the coconut goes.

Reduce the heat and add the roasted  beaten rice or poha.

Add all the other ingredients (roasted gram, sesame seeds, raisins).

Add 1/2 tsp cardamom powder  and 1/2 tsp dry ginger powder.

Now on medium low heat, mix everything well so that the poha is well coated with the jaggery.

Saute until it becomes a little dry. Turn off heat.

Add 1/2 tsp roasted cumin powder and mix well.

Let it cool completely. Once it cools, it will become dry.

Indian style granola is ready.

Store it in a bottle or air tight container.

Shelf Life

Keeps well for 10 days at room temperature more days in the refrigerator.

How to enjoy this dish

Enjoy it with fruits for breakfast.

You can have it as such as a snack.

Recipe Card For Aval Vilayichathu

4 from 1 vote
Beaten Rice-Poha Sweet Snack-How to make Aval Vilayichathu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Aval Vilayichathu is a popular snack from Kerala prepared with beaten rice, jaggery and coconut as main ingredients. It can be had as a tea time snack or even as a light breakfast with mixed fruits or with just banana. It is healthy, easy to make and will come handy when you do not find time to make breakfast or snacks.

Course: Dessert, Snacks
Cuisine: Kerala
Keyword: Aval Vilayichathu, Kerala aval snack, Poha sweet snack,
Servings: 10 people
Ingredients
Ingredients needed
  • 1 cup Jaggery (200 gms)
  • 3 cups Brown poha (1/4 kg)
  • 2 tsp Ghee (clarified butter)
  • 1/4 cup Roasted gram dal (pottukadalai)
  • 1 tbsp Black Sesame seeds
  • 1/4 cup Raisins black or brown
  • 1 cup Fresh Matured coconut heaped
  • 1/8 tsp Cardamom Powder
  • 1/2 tsp Dry Ginger Powder
  • 1/2 tsp Roasted Cumin Powder
Instructions
Preparations
  1. Heat 1/4 cup of water, add 1 cup of jaggery. Once heated turn off the flame. Let the jaggery dissolve. Then filter it to remove impurities if any.

  2. Dry roast beaten rice or poha on medium heat unti it becomes crisp. When you crush it with your fingers, it must get crushed. At that stage, turn off the heat and transfer to a wide plate.

  3. In the same kadai, heat 2 tbsp of ghee and fry the roasted gram dal.

  4. Once the gram dal is fried to some extent, add the sesame seeds. Fry for a few mins. Remove from the kadai.

  5. Heat another tsp of ghee and fry the raisins until they puff up.

  6. In the same pan, add 1 heaped cup of freshly grated coconut and dry roast on medium heat until moisture evaporates and coconut turns light pale yellow in color. Keep stirring continuously for even roasting.

Method
  1. In a kadai , add the filtered jaggery and a tsp of ghee.

  2. Boil the jaggery until it thicken and bubbles.

  3. At this stage, add the coconut . Cook the coconut well so that remaining moisture from the coconut goes.

  4. Reduce the heat and add the roasted  beaten rice or poha.

  5. Add all the other ingredients (roasted gram, sesame seeds, raisins)

  6. Add 1/2 tsp cardamom powder  and 1/2 tsp dry ginger powder.

  7. Now on medium low heat, mix everything well so that the poha is well coated with the jaggery.

  8. Saute until it becomes a little dry. Turn off heat.

  9. Add 1/2 tsp roasted cumin powder and mix well.

  10. Let it cool completely. Once it cools, it will become dry.

  11. Indian style granola is ready.

Storage and Shelf Life
  1. Store it in a bottle or airtight container.

  2. Keeps well for 10 days at room temperature more days in the refrigerator.

How to enjoy this dish
  1. Enjoy it with fruits for breakfast.

  2. You can have it as such as a snack.

  3. Enjoy it with milk.

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