Aval/ Mixture / Chivda, a delicious savoury snack made from the mix of flattened rice, nuts and flavored with some Indian spices. It's such an easy snack to make at home in no time !

If you love the traditional mixture recipe then i'm sure that you would love this aval mixture too. In contrast to traditional mixture, this aval mixture can be made in under 20 mins. So do give it a try when you're craving for something crunchy and delicious.

Aval / Poha / Flattened Rice 

In the market, you can find two types of aval/poha such as thick and thin. For this recipe, you need the thick variety of aval. While frying the aval/poha, the thick aval nicely puff up whereas the thin aval don't puff up well. 

In general , chivda is made from the white aval. But in my house we prefer red aval more than white aval because of its flavor. Hence i have used the same red rice aval in this recipe instead of buying white aval especially for this recipe and it tastes awesome. So you can use either white or red aval/poha for white aval/poha

Other Ingredients

For the nuts, I have used the skinless peanuts and cashews for this chivda. Skinned peanuts also work fine for this recipe. 

In addition to the nuts, i have used the raisins because i love the sweetness from the raisins while munching the mixture. You can use black or golden raisins in this recipe. But if you don't like the sweet in your mixture then skip it.

I have used only 1/4 tsp of chili powder for this recipe. It's very mild and you don't even notice it in the mixture. If you're a spice lover you can add 1/2 to 3/4 tsp of red chili powder for this recipe. 

Finally, you can add more or less of any nuts as per your liking. So keep this recipe as a guide and make the way you like your mixture. 

Now let's check out how to make this super delicious Aval mixture. 

Aval Mixture | Poha Chivda

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Aval mixture, Chivda, Poha mixtur, Poha chivda Aval/ Mixture / Chivda, a delicious savoury snack made from the mix of flattened rice, nuts and flavored with some Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

To deep fry

Aval/Poha - 1 cup

Peanuts - 1/2 cup

Pottukadalai/ Roasted gram dal - 1/3 cup

Cashews - 1/4 cup

Raisins - 1/4 cup

For Tempering

Oil - 2 tsp

Sesame seed - 1 tbsp

Asafoetida powder - 1/8 tsp

Turmeric powder - 1/4 tsp

Red chili powder - 1/4 tsp

Salt - to taste

Procedure

First let's deep fry the ingredients listed under "To deep fry" one by one. Heat the oil in a deep saucepan, add the pottukadalai/roasted gram dal in a metal siever and dip the metal siever  in the hot oil. Roast till they are golden brown. Drain it from the oil and put it on a paper towel.

Next roast the peanuts in the same way. 

Next deep the cashews till golden brown and raisins till it's puff up.

Finally deep fry the Aval/poha. Fry the aval/poha in small quantities since it's puff up well and fill the siever the immediately. Place all the deep fried items on the paper towel to absorb excess oil.

Next in a pan, heat the 2 tsp of oil, add the sesame seeds, once the sesame seed starts to crackle, switch off the flame and then add the asafoetida powder, turmeric powder and red chili powder. 

Finally add all the deep fried items and salt. Toss it all well together.

Delicious and crunchy Aval Mixture/ Poha Chivda is ready. Let it cool completely and then store it in an airtight container.

Related: How to make Madras Mixture

Notes:

• It stays well for up to 10 days in room temperature.
• Use dry spoon every time to take it out so that it stays crispy till it lasts.
• Sesame seed is optional so if you don't like it, you can skip it.

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Aval Nanaichathu means soaked flattened rice in tamil, it's one of the easiest and no cook snack/sweet to prepare in mins. Since krishna jeyanthi is tomorrow, thought of sharing this easy sweet poha/ aval recipe with you all. 

It's been one of my favorite snacks/sweeta since my childhood and i have fond memories of had  this as after school snack. All you need is some poha/aval, sugar and hot milk. Mix it together and let it sit for few mins, your sweet poha/ aval is ready. 

As it's it tastes so good, for extra flavor and taste,here in the recipe, i have added some cardamon powder & coconut, but that's totally optional. Happy Krishna Jeyanthi to all, now let's see how to make this super quick aval recipe.  

Aval Nanaichathu | Sweet Aval | Sweet Poha

Preparation Time : 10 mins | Cooking Time : 0 mins | Serves : 1 
Recipe Category: Sweet | Recipe Cuisine: Indian
Aval Nanaichahu, Sweet Aval, No Cook Sweet Aval Nanaichathu means soaked flattened rice in tamil, it's one of the easiest and no cook snack/sweet to prepare in mins.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Aval / Poha /Flatted Rice - 1/2 cup
Milk - 3/4 cup
Sugar - 1 tbsp
Grated Coconut - 1 tbsp
Cardamon powder - a pinch

Procedure

Measure and take the aval/poha in a serving bowl, add the cardamon powder in it.

Next add the coconut and sugar, mix it well. Heat the milk until it comes to boil. 

Pour the hot milk into the aval/poha, mix it well, give it a resting time time of 5 mins. If needed add some nuts on the top while serving.
Tada, Super Quick Sweet Poha/Aval Nanaichathu is ready.

Related: How to Aval with Palm Jaggery

Notes:

• Add more or less of milk as per the consistency you like.
• The given measurement is just for reference or how i make it. You can add more or less of all ingredients and make it as you like.
• Give a resting time helps the poha to soak well and infuse the flavor too.
• Here in the recipe, i have used thin variety of poha
  

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Gopalkala | Dahi Poha | Gokulastami recipe

Gopalkala / Dahi Poha, a easy to make savory poha dish with curd. Last year around krishna jeyanthi time, i came to know about this dish through some facebook share. I loved the simplicity of this dish and had tried it immediately and it turned out super creamy and flavorful. Later on, i have prepared this dish on many occasion to offer as prasadam. It's super easy and comes handy on your busy days.Even if you don't have any time to prepare anything special for krishna jeyanthi, you can still make this & offer as prasadam to little krishna as both aval/poha & curd are his favorites.😊

Gopalkala/Dahi Poha

Preparation Time : 10 mins | Cooking Time : 2 mins | Serves : 2 
Recipe Category: Snack | Recipe Cuisine: Indian

Ingredients
Thick Aval/Poha/ Flattened Rice - 1/2 cup
Curd  - 1/4 cup
Cucumber - 2 tbsp(chopped)
Salt - to taste
To Temper
Green chili - 1(finely chopped)
Cumin seed - 1/2 tsp
Ghee - 1 tsp

Procedure

Soak the aval/poha in water for 10 mins, then drain the water completely and add curd into it.Add cucumber & salt and mix it well.Temper the ingredients listed under "To Temper"  and add into the aval/poha. Mix it well.That's it, Your Gopalkala is ready to serve.

Notes:

• Don't soak aval more than the mentioned time, otherwise it would be too mushy.
• Ghee gives great flavor to this dish.
• Drain the water from poha completely before adding the curd to get creamy texture.
• For more flavor, you can add 1/2 tsp of chopped ginger in the tempering.
  

 Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#79

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Aval Dosai | Poha Dosa | Dosa variety

Aval Dosai/Poha Dosa, a spongy & tasty dosa made with raw rice and poha. It's a recent addition to our breakfast menu. Few months back, during shopping, i wrongly picked the thin variety of poha, it's so thin & good for having as it only. For cooking, it's not suitable and  turns into mushy. 
Suddenly i remembered this dosa that i bookmarked from palakkad cooking ,though the recipe calls for thick variety poha, i tried it with thin variety with different  proportion of rice and poha in very small quantity. To my surprise,it turns out so spongy and tasty. From that day onwards, i'm making this regularly for our breakfast . The taste of this dosa is kind of in between the dosa and appam. So if you like appam or dosa, then give it a try, surely you will love this dosa.

Aval Dosai|Poha Dosai

Preparation Time : 8 hrs for fermenting | Cooking Time : 15 mins | Makes : 10 to 12 dosa 
Recipe Category: Breakfast | Recipe Cuisine: Indian

Ingredients
Raw Rice - 1 cup
Thin Aval/Poha - 1/2 cup
Fenugreek seed - 1/2 tsp
Buttermilk - as needed
Salt - to taste
Oil for making dosa

Procedure

Wash the raw rice well and add fenugreek seed into it and soak it for 2 hrs. Take aval in a bowl and add  butter milk just enough to soak the aval for 30 mins.Drain the water and add rice into mixie jar along with enough water and grind into smooth batter in mixie and pour into large vessel.Then add the soaked aval into  mixie jar and grind into smooth paste and pour into the rice batter.Add enough salt and mix it with your hands till rice and aval batter throughly mix together.Cover the batter with lid and keep it aside for 8 hrs or overnight. Next day, mix the batter with laddle and it should be in pouring consistency, if not , add enough water and make it as pouring consistency. Heat the dosa pan ,pour a laddle full of batter and spread gently like uttapam.Drizzle some oil on the edges.Cover the dosa pan with lid and cook on medium flame until it's done. Remove it from the pan with spatula,no need to flip the dosa.Tasty & Spongy Aval Dosa is ready. Serve it with sambar or chutney.We had it with moong dal sambar & ellu podi.

Notes:

• If you're using thick aval, 1/3 cup is enough.
• If you don't have buttermilk, then beat curd with enough water and use it.
• This dosa is slightly sweet because of raw rice and aval.
• This batter doesn't rise much as dosa batter after ferment.
• As this dosa have slight sweetness, any spicy chutney or podi really goes well with this.
  

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Aval Dates Payasam | Aval Payasam without sugar | Poha Kheer | Gokulashtami recipes

Aval Dates Payasam,a delicious payasam made from the rice flakes and dates without any sugar. It's also one of the easiest payasam recipe that can be prepared in 20 mins.

Last month, when i want to try some payasam without sugar,i had thought that dates would be the suitable option to replace sugar and immediately gave a try !  As expected,the payasam turned  out really tasty and i was super happy that my trial worked out.

So last week, again i had prepared this dates payasam with aval and we loved it so much, so today i'm sharing this post, since it may be useful for coming Krishna Jeyanthi preperation.

Aval Dates Payasam

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Sweet | Recipe Cuisine: Indian
Aval Dates Payasam, Poha Kheer, Poha Dates Kheer Aval Dates Payasam,a delicious payasam made from the rice flakes and dates without any sugar.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Aval/Rice flakes/Poha - 1/4 cup
Seedless Dates - 10 to 12
Cashew(broken) - 1 tsp
Raisins - 5
Milk - 1/2 cup
Cardamom - 2
Ghee - 1/2 tsp

Procedure

First chop the dates into small pieces and measure the aval,keep everything ready.Heat a kadai with ghee.

Add the cashews & raisins and roast till cashews becomes slightly brown and raisins puff up well. Remove it from the kadai and then add the aval in the same kadai.

Roast the aval till it becomes crispy and remove it on the plate. Then add the chopped dates in the same kadai.

Add 1/2 cup of water and cover cook the dates till it turns mushy and then add the crushed cardamom into it.

Now add the aval into the cooked dates and allow the aval to cook.

In the mean time, heat the milk in another sauce pan and add into the Aval mixture.Finally add the roasted cashews & raisins and switch off the flame.

Tasty Aval Dates Payasam is ready !

Related : How to make Paruppu Payasam / Moong Dal Kheer

Notes:

• Depends on Aval thickness, cooking time varies,so keep an eye on while cooking the Aval.
• Adjust the dates quantity according to your sweet preference.
• This payasam is in spoonable consistency, if you want drinking consistency, add more milk.
• If you want smooth consistency, after cooked the dates, let it cool and grind it smooth and proceed as usual.

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