Red Poha 3 in 1 (Red aval in 3 ways)

24 Sep Red Poha 3 in 1 (Red aval in 3 ways)

Red Aval / Poha / Avalakki / Flattened rice / Beaten rice is made from red rice and hence is a healthier version. Red rice is filed with anti oxidants and does not undergo excessive processing / polishing like white rice and so the bran which is rich in fibre, vitamins and minerals remains intact. Including it in regular diet makes a healthier choice.

Red Aval (poha) can be used the same way as white poha. Only difference is that it needs to be soaked for little more time than white poha because it is slightly thicker than the regular poha. However, the thin variety doe not require soaking. You can wash it in a colander as you do for thin white poha.

Here are 3 healthy snack items made out of Red Poha–Kara Kozhukattai, Sweet Kozhukattai and Puttu. Red aval Kozhukattai is a popular dish from South India. Both salt and sweet versions make healthy snacks for children as well as elders. It contains no oil and steamed. Aval puttu is another typical South Indian Sweet Dish that is delicious and healthy.

Red poha in 3 ways

Pidi Kozhukattai (Salt)	Pidi Kozhukattai (Sweet)	Puttu
Ingredients: 1 cup Thick Red Poha Roasted 3 tablespoon grated fresh coconut 2 green chillies 2 tablespoon fresh coriander and Curry leaves chopped For Tempering: 1 tsp oil 1 tsp mustard seeds 1 tsp urad dal Pinch of Asafoetida	Ingredients: 1 cup Thick Red Poha Roasted 3 tablespoon grated fresh coconut ½ cup jaggery Cardamom powder 2 tablespoon water	Ingredients: 1 cup Thick Red Poha Roasted 1/2 cup jaggery ¼ cup grated fresh coconut Cardamom powder 1/4 cup water 10 dry roasted broken cashews
DIrections: Add Just enough water in the roasted poha & keep for 10 mts Fluff up the poha & lightly mash. Heat oil in a pan and add tempering ingredients, chopped coriander and curry leaves and coconut. Saute for few minutes. Add to the mashed poha along with salt. Make small balls and steam for 10 minutes.	Directions: Add Just enough water in the roasted poha & keep for 10 mts Fluff up the poha & lightly mash. Heat 2 tablespoon water in a pan and add the jaggery. Let the jaggery dissolve completely. If required, strain and add to the pan and heat again for few more minutes. Add the grated coconut and cardamom powder. Add to the mashed poha and mix well. Make small balls and steam for 10 minutes. Makes 10 balls.	Directions: Pulse the roasted poha to coarse Rawa consistency. Heat water in a pan. Sprinkle the hot water slowly to the poha and mix well. Make sure all the contents become wet. But not mushy. Fluff up. Make sure the poha is soft. Take jaggery in a pan. Add 2 tablespoon water for the jaggery to melt. Boil till you get a soft ball consistency.* Add coconut and cardamom powder. Add the fluffed poha and keep stirring on low fire for few more minutes, till it becomes dry. Add roasted broken cashew. *When you pour a spoonful of jaggery mixture in cold water, it should not run but should form a soft ball.

Being Dairy free, I have not used Ghee for roasting the cashews. If you prefer,  roast the broken cashew in Ghee and garnish Puttu.

You may check for more vegan and gluten free snacks here