It’s been very long time since I used these rice flakes for breakfast. Though I am a big fan of rice flakes, I don’t get to prepare it in the morning breakfast. There are many reasons, like it is not kind of food than can be packed for my son’s lunch box. He prefers to eat something which can be hold in hand like dosa with potato roll, chapati with potato roll, bread sandwich or so. And others in the family feel that this poha isn’t filling food for morning. So during school days I can not even plan making this awesomeness. And now when kids are holidaying after exam, it’s good time to clear the pack of thick rice flakes. I made huli avalakki in Udupi Style for breakfast last week and loved eating the same after very long.
Practically it is a simple and quick breakfast for anybody who loves rice flake. Just the seasoning with some peanuts and spices brings in scrumptious taste. When all the tastes balance in right quantities the rice flakes are truly awesome. 
Huli avalakki in Udupi is prepared using tamarind, jaggery as main ingredient, which is cooked in seasoning for few seconds. The coconut ground with little mustard and red chillies is topped over cooked tamarind. This is the tempering with which rice flakes are combined. The aroma of mustard with balanced sour and sweet taste it tastes damn good. A good variation to normal poha which you can give a try.
Watch the video:
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Huli Avalakki | Poha in Udupi Style
Ingredients
- Thick rice flakes - 2 cups
- Tamarind - Lemon sized
- Jaggery powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Salt- 1.5 tsp or to taste
- Peanuts - 2 tbsp
To grind
- Fresh grated coconut- 1/4 cup
- Red chillies- 2 nos.
- Mustard seeds - 1/4 tsp
To temper
- Coconut oil- 2 tbsp
- Mustard seeds - 1/4 tsp
- Split black gram lentils - 1/4 tsp
- Curry leaves - Few
Instructions
Preparation
- Soak tamarind in 1/4 cup of water for 10 minutes.
- Take rice flakes in a wide bowl and rinse with enough water. Then soak it for 5 to 10 minutes. After that drain it over fine strainer.
Method
- Take coconut, red chillies and mustard seeds in a mixer and grind coarsely.
- After draining all the water, the rice flakes would have turned soft now. Next heat a pan with all the ingredients listed under "To temper". Saute and let them splutter. Next add peanuts.
- Saute for 3 minutes so that peanuts turn crisp. Then add tamarind water, jaggery and turmeric powder.
- Next salt and cook for 2 minutes. Then add ground coconut masala and continue cooking for few more seconds.
- Next add drained rice flakes and mix gently. Ensure the individual grains are not broken.
- Serve this huli avalakki as breakfast or snack. Tasty and delicious.
Notes
- Soaking time varies with quality of rice flakes. If the flakes are thick and very hard then it takes more time to get soft.
- I soaked the flakes for only 5 minutes as they aren't very hard.
- You can increase the red chillies for more spice. Or add some green chillies to saute.
- Use some coconut to garnish this poha.
- Balance the sweet, spice and sour tastes for perfect huli avalakki.
Hi Sumana, I look forward to the recipes you post…. I loved this avalakki recipe too. You explain the steps in such a simple, clear manner, it’s motivating to try out the recipes you post. Thanks.
Wow..I am overwhelmingly happy to hear this Veena. Stay tuned.