Flattened rice is also called BEATEN RICE is dehusked rice which is flattened into flat light dry flakes.These flakes of rice swell when added to liquid. whether hot or cold as they absorb water, milk or any other liquids. The thickness of these flakes vary between almost translucently thin ( the more expensive varieties ) to nearly four times thicker than a normal rice grain. Chooda avalakki is basically South Indian dish and quite famous in karnataka, They mainly served as a evening snacks and can store for a week in a air tight container.
Me and my mother like this type of food items like spicy, fryed etc..Rest of my family members are quite specific in food items... So i didn't try this recipe before in my home. When i was in Bangalore me and my mom used to buy this type of fryed items in Iyengar bakery and using as a evening snacks in winter and rainy season with a cup of coffee :) When i came to London, I prepared Chooda Avalakki for almost 4 to 5 times, Each time was getting nice compliments from everyone. Few of my husband colleagues ( non Indians ) also liked this , I shared this recipe with them also but they find little difficult cooking Indian food items. So most of the time i prepare chooda avalakki for them.:)
Thin poha or paper avalakki 2 big cups.
Garlic 1 medium size ( thinly sliced )
Peanuts 1 small cup.
Dalia dal or hurigadle 1 small cup.
Curry leaves 10 to 15.
Red chillies 3 to 4 ( crushed ).
Dry coconut or kobbari 1 small cup ( thinly sliced )
Turmeric powder 1 small tea spoon.
Oil 1 small cup.
Mustard seeds 1 small tea spoon.
Cashew nuts 1 small cup ( optional )
Salt to taste.
Sugar 1 small tea spoon.
Step 1: In a thick bottomed pan add poha fry them for 2 to 3 minutes or until crisp in a very low flame and keep it a side.
Step 2: In a another pan heat oil for a minute and add mustard seeds. Once they stop sputtering, add peanuts, dalia dal, cashew nuts, coconut, garlic fry them till golden brown.
Step 3: Add crushed red chillie flakes,curry leaves, turmeric powder ,sugar and salt to taste fry them for a minute.
Step 4: Now turn off heat, allow it to cool for sometime and add the poha to it and mix well softly.
1) Do not mix poha when its hot otherwise poha become very hard.
2) Do not over heat poha fry very smoothly until crisp.
3) You can also add other dry fruits like almond, pista for a extra flavour.
4) You can also do the same method using puffed rice.
5) Quantity of all the ingredients used here can be altered according to your choice for look, taste and smell :)