Think of quick and easy breakfast or after school snack? First thing comes to mind is either Rava Upma or Aval Upma. Aval recipes are easy to make. Unlike Rava which has to be cooked, Aval doesn’t need cooking. All it needs is washing aval and setting aside for it to absorb the moisture and becomes soft but not mushy. Once the aval is ready, we can toss it to the tempering and aval upma is ready in minutes. Same way we can make Puli Aval Upma, Lemon Upma and many more yummy recipes.
For Vrat days, only few ingredients are allowed to be included in our vrat diet. Potatoes, Poha, Sabudana are few common ingredients used during fasting because they not only taste good but also make you feel full and gives you energy. We usually make Aloo Poha without onion and garlic. We also make Sweet Poha or Aval Puttu as Prasad for Krishna Jayanthi.
Tips for making Aval Upma:
- Type of Poha: Its always best to use thicker variety of poha which takes more time to become soft than the thin poha but will not get mushy.
- We can use White or Red poha for this simple upma
- Wash the poha thoroughly twice, drain the water. Close and set aside for 5 mins. Check after 5 mins, check if the poha is soft. Thicker variety of poha needs more sprinkling of water. Sprinkle little watered again close and rest it. Repeat it till the poha is soft.
- Poha should be soft but not mushy.
- Finally after adding soft poha to tempering, gently mix not to break or mush the poha.
- We can add mixed veggies and make the upma more healthy
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Recipe Card for Aval Upma Recipe | Poha Upma Recipe
Aval Upma Recipe | How to make Aval(Poha) Upma
Equipment
- Heavy Bottomed Pan
Ingredients
- 1 Cup Aval / Poha / Flattened Rice 1 Cup - 250ml
- 1 Onion Finely Chopped
- 1 tsp Salt
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Urad Dal
- 3 Green Chili Slit
- 1 tsp Ginger Finely Chopped
- Few Curry Leaves
Instructions
Preparing Aval
- Take Aval in a mixing bowl. Wash it thoroughly twice. Drain the water and cover the bowl and set aside. Do not soak the aval in water it will become mushy.
- Some thick poha varieties need multiple times washing. After 10 mins, check if the poha is soft but not mushy. If not, sprinkle very little water, mix without mushing the aval. Again close and set aside for 10 mins. Repeat the process till the aval is soft but not mushy.
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Next, add split urad dal and mix till its light brown
- Then add slit green chili, chopped ginger and curry leaves and give a mix
Preparing Aval Upma
- Next, add chopped onions to the pan. Saute the onions till it becomes translucent
- Once the onions are cooked, add the soft poha. Add required amount of salt and mix gently
Serving Time
- Relish the delicious Aval Upma with Boondi or papad!
Video
Notes
- We can add 1 tablespoon of lemon juice after we finishing with the cooking of Aval Upma
- We can also enhance the upma with vegetables
Nutrition
INSTRUCTIONS
PREPARING AVAL
-
Take Aval in a mixing bowl. Wash it thoroughly twice. Drain the water and cover the bowl and set aside. Do not soak the aval in water it will become mushy.
-
Some thick poha varieties need multiple times washing. After 10 mins, check if the poha is soft but not mushy. If not, sprinkle very little water, mix without mushing the aval. Again close and set aside for 10 mins. Repeat the process till the aval is soft but not mushy.
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Next, add split urad dal and mix till its light brown
-
Then add slit green chili, chopped ginger and curry leaves and give a mix
PREPARING AVAL UPMA
-
Next, add chopped onions to the pan. Saute the onions till it becomes translucent
-
Once the onions are cooked, add the soft poha.
-
Add required amount of salt and mix gently
SERVING TIME
-
Relish the delicious Aval Upma with Boondi or papad!
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