Raw Mango Avalakki

Avalakki / Poha  is flattened or beaten rice and we can use it as one of the diet food. Raw Mango Avalakki is one of the quick and easy dish and we can have them for breakfast or for dinner and snack. Avalakki can be cooked and used in many ways.

Avalakki is called as follows in different regions of India. 
Avalakki is called as Poya in Rajastan, Chinda- Oriya, Atukul - Telugu, Aval -Tamil and Malayalam. It is called as Chiura in Bihar and Jharkhand. Poha or Pauwa in Hindi, Pohe in Marathi and Phovu in Konkani. It is known as Avalakki in Kannada and Pauaa or Paunva in Gujarati.

I remember that ny aunt used to prepare Avalakki at home and used in many ways even on special and fasting days. The memories go back to my childhood days. I stayed with my aunt where religious customs and traditions were very practical. Going to take bath in the sea on a particular day, taking bath before the sun rise and doing pooja for the moon etc etc. All though do not remember the actual importance of those things, I do remember we used to have Avalakki payasa after seeing the moon, eating panchakajjaya after pooja, preparing upma with avalakki for breakfast. Those days were really beautiful and growing with the nature and enjoyed it thoroughly. Though these are all memory once in a while it does make me think of those beautiful days.

Lets see some benefits of eating "Avalakki" in our diet.
Avalakki is packed with Iron. It can prevent iron deficiency or anemia. Sufficient iron helps the body to form haemoglobin and also helps to build immunity. It is one of healthy source of carbohydrates. It boost energy and fibre rich. It helps to prevent diabetes. Very good for diabetics as it digest slowly and release sugar slow manner into the blood stream. It helps to keep the tummy full for a longer time. Avalakki contain very low amount of gluten and it is good option for people who avoid wheat and barley.
Here I have used thick variety of avalakki, raw mango, jaggery, green chilly and coconut. As I said it is easy and not much of preparation or ingredients needed.
No onio or garlic is added in this recipe.
Lets see the recipe now.

Ingredients :

Avalakki/Poha / Flattened Rice
Raw Mango : 2 to 3 Tablespoons (grated)
Jaggery: 1 Tablespoon
Green chilly : 2
Ginger : a small piece
Salt: According to the taste
Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 6 to 8 Leaves
Ghee : 2 Tablespoon

Method

1. Wash avalakki and soak it for 5 minutes.

2. Wash and grate mango, ginger, coconut and cut green chilly.
3. Now keep a pan on the fire and heat.
4. Add oil  mustard seeds and urid dal.

5. Let the mustard seeds splutter. Add curry leaves and fry for a second.
6. Squeeze out the water from avalakki and put avalakki to the pan.

7. Add turmeric powder. salt. jaggery and grated mango.

8. Mix all the ingredients nicely on low flame.
9.Let the jaggery melt nicely and grated mango and jaggery mix it well with avalakki.

10. Sprinkle water if necessary.
11.Keep on stirring in between, so that avalakki do not get burnt.
12.Put off the fire and add ghee and grated coconut. Mix it nicely and shift avalakki to a serving bowl. Serve with a cup of curd.

Note :

Thick avalakki should turn soft before adding to the pan. Add water if required,
Adding more chilly is optional. You can add mango gratings straight to oil and fry it nicely. It gives a different taste. Adding jaggery is also optional. \Adding onions is also optional.
For People who are dieting can turn this Raw Mango Avalakki into diet food.
Raw Mango Avalakki can be loaded with grated carrots, cabbage, cut onions to turn as diet recipe. Do not use ghee and coconut if you are dieting. Use of more raw veggies. It helps to digest slowly and you will not feel hungry for a long time.
Time : 30 Minutes. (Total time).
Serves : 4 to 5 

Ribbon Pakoda

Ribbon Pakoda or a stripe or string of fried pieces are delicious to munch. I think because of its chain style and long strip its called as ribbon. Pakoda is some fried items which can be eaten during snack time. It is almost similar to our sev or karasev (spicy sev). Though it is fried the mind pulls you to have them with hot coffee or tea even fruits juices. You can prepare Ribbon Pakodas in using different ingredients. Using only besan, besan with rice flour, besan and urid flour, besan with roasted channa etc. Each kind has its own taste and all age group can enjoy munching this ribbon pakdoas.
Here I have tried this Ribbon Pakoas with rice flour and besan flour, little jeera powder and butter.
Lets see the recipe.  

Things Needed :

Besan/Gram flour :2
Rice flour :1 Cup
Butter : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Jeera Powder: 1 Teaspoon
Salt :to taste
Oil : To Fry (2 cups)

Method :

1. Put Rice flour, besan, chilly powder, jeera powder and salt in a big bowl.
2. Add butter and mix it nicely.(dry ingredients).

3. Add required water and prepare the dough.

4. Keep a pan on the fire. Heat the pan and then put oil. Let it become hot.

5. Take a prepared dough and mix it again and divide into equal parts.

6. Wash chakkuli mould and then keep ribbon pakoda plate inside.
7. Fill chakkuli mould with besan - Rice flour dough. close it with upper part.
8. Now press and leave the dough in the hot oil and prepare ribbon pakodas.

9. Let it cook on both sides. Remove from the oil and place on kitchen tissue. It helps to absorb extra oil.

10 Repeat the same with remaining dough and prepare the rest of Ribbon Pakodas.
11. Put them in a airtight bottle or box and you can have them whenever you want.

12. Serve Crispy Ribbon Pakodas with a cup of coffee or  tea. 

Note : 

You should add water little by little as it required while preparing the dough. Too much of water in the dough may take more oil. Adding little more butter is optional.( another half a tablespoon). Using more oil for frying is also optional. Adding ajwan or jeera seeds also optional. But it clots while dropping the dough to the oil. Adding more chilly is also optional.
Time : 30 to 40 Minutes.