Miscellaneous Snacks III


(Contd. from previous posting)

 Alu pOhA (Potato pressed rice)



Pressed rice (aval/pOhA)

Green chillies (Long)

Red chilli powder (Optional)

Potato (small)

Mustard seeds

Cumin seeds

Ground nut

Turmeric powder

Chopped coriander leaves

Onion (Medium)

Lemon juice (Optional)





150 gms


½ tsp


½ tsp

½ tsp

2 tbs

½ tsp

1 tbs


¼ tsp

1 tsp

To taste



Wash the pressed rice in water and soak it for 10 minutes if handmade and 5 minutes if machine made. Drain the water and keep aside. If the pressed rice is handmade it is thicker and slightly brownish. It takes longer time to soak. Machine made one is thinner, broader and white in colour. Boil the potato, peel the skin and cut or crush. Alternatively it can be washed, cut into pieces and then sautéed while preparing the Alu pOhA. Cut onion into small pieces. Sautee mustard, cumin seeds in oil with groundnut and when they splutter with the groundnut becoming brownish, add green chilli, onion and potato pieces. Sautee for 5 minutes or till the onion and potato are cooked. If you use crushed potato pieces, then you need not sauté for long after the onion is sautéed well. Add the soaked and drained pressed rice with salt, turmeric powder and sugar. Stir and mix well. Serve after adding lime juice, which is optional and garnishing with chopped coriander leaves. Some people add a little garam maSAlA powder to give it pep.

Some people use grated coconut and pressed rice to prepare coconut pOhA in the same way as we prepare coconut rice or coconut sEvai. If you replace the rice noodles with the soaked pressed rice in vella sEvai, it becomes vella aval. This is true in the case of PuLi aval, elumichchai aval, miLagu aval or curd aval where the replacement of pre-cooked rice noodles is done by soaked pressed rice.


This is a famous snack in Karnataka which I have modified to suit our taste.

Here we grind the pressed rice in mixie gently like iDli ravA. In case you make tamarind (PuLi) Avalaki, then for 1 cup of pressed rice ravA, you need ½ cup of tamarind extract which should be thin and prepared from a small lemon size tamarind. Mix the extract with salt and the ravA and ensure that the paste is not too tight or too loose. If it is too tight you can add a little water. Mix well and steam cook in a vessel for 5 minutes without weight. Remove. Add mustard to hot oil, ground nut (or black gram dAl) and when they become brown, add green chilli pieces, crushed red chilli pieces, curry leaves, sugar, turmeric powder and asafoetida. Add the cooked pressed rice ravA. Stir well and serve hot.

If you want to prepare this from jaggery (gUr/vellam), then soak the ravA in water (for 1 cup ravA, ½ cup water) as above and steam cook. Now take ½ cup of jaggery in ¼ cup water and dissolve it by heating. Add grated coconut (¼ cup) and the cooked ravA with ghI and stir well for 2 minutes. Add cardamom powder and ghI roasted cashew nuts and mix before serving.

Coconut Avalaki or elumichchai Avalaki (without onion) can be tried as we prepare these sEvais. If you use the method of SEdAram and replace the crushed iDlis, you can prepare Avalaki SEdAram but here we add onion and lemon juice.


For this we take 1 cup rice flour and 1 cup sour butter milk. Add these and mix well with a cup of water to bring it to the level of karaiththa thOsai batter consistency. Add salt. Take oil (3 tbs) in a kaDAi and add mustard, black gram dAl and Bengal gram dAl, each 1 tsp, green chilli pieces with curry leaves and a little asafoetida. After the dAls become brown add the mixture of rice flour cum butter milk and stir well till the mixture does not stick to the wall of the kaDAi. Some people add crushed mOre miLagAi (prepared from green chilli mixed in curd with salt and dried) at the time of sautéing the mustard, dAls etc. Serve it with pickles or SAmbAr.

(To be contd.)

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