Aval Ethapazham Varattiyathu / Beaten Brown Rice Flakes and Ripe Plantains cooked withJaggery and Coconut

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This is one of my favorite after school snacks while I was growing up. When school got over around 3.30 P.M, we sisters will have a running race as to who will be the first to knock the door bell. Out stomach will be almost empty and groveling, and it needs refueling as the afternoon lunch has disappeared by that time. We will scream “mom, mom, we need something” and amma will say “I have prepared something for your guys and it is on the dining table, wash you face and hand and eat quietly; I am going to take a bath”. Normally she would keep two plates; otherwise there will be fight between the two sisters. My little sister would always volunteer to divide the food. Don’t think that she is so nice and doing it to be volunteer. She does the division so that 75% goes to her plate and rest is for me and mom. This episode takes place before dad comes home as he doesn’t like us making noise. 

This is one of traditional snack items in Kerala that is made as side for evening tea, or if some unexpected guest shows up. This dish is made with beaten rice flakes. Use of beaten rice flakes is really common in Indian, Nepal and Bangladesh cooking. These rice flakes swells when you add liquid to it whether it is hot or cold, and will absorb water, milk or any other liquids. There are two types of rice flakes; one is with white rice and other with local brown raw rice (Chemba pachari). Two types of rice flakes (white as well as brown) are available: the thick and thin version, of which later one being expensive. Thick version is used to make this dish. You can make another simple snack by just mixing the jaggery, brown rice flakes and coconut then it become “aval nanachathu”. Amma makes this aval varatiyathu, she cooks brown rice flakes in jaggery (refined sugar) and coconut with a ripe plantains, thus to make it as complete dish .

I made a barely sweetened aval ethapazham varatiyathu with a ripe plantain. Added some cardamom to make it more aromatic, it will ready in 5 minutes. If you are clean fanatic like me then make jaggery water and strain the impurities and then add coconut, plantain and cook for some time just to coat jaggery over plantain and switch off the flame and then add beaten rice and combine well. The delicious snack is ready in no time. These are healthy if you add minimum amount of sweetener as they are fat free. Try some time this will give you the sugar rush you needed in the evening. Here goes the recipe. 

One year ago: Sardinian flatbread /carta da musica/Music paper bread

Print recipe from here

What you need

Beaten rice flakes/ Poha: 2 ½ cup
Ripe Plantain: 1 no( sliced into thin rounds of ¼ inch piece)
Jaggery/Unrefined sugar: 1/3 cup ( If you need more sweetness, increase amount up to 1 cup)
Freshly grated coconut: ½ cup
Cardamom: 2no
Water: 1/8 cup

How I made

In a medium sauce pot heat 1/8cup of water with jaggery until jaggery melts completely. Remove from the fire and strain the liquid jaggery using a strainer for impurities and set aside. 
Heat jaggery water once again and add coconut and plantains piece and cook for 2 minutes or the jaggery reduced in quantities. Switch off the flame and add poha and mix everything well to get incorporated. Add crushed cardamom and mix again. 

Serve with your favorite coffee or tea. 

Preparation time: 5 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes I will.

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Comments

  1. says

    Swathi,thanks for letting us know about this wonderful snack/dessert you ate growing up,sounds so yummy and such a healthy and yummy way to take care of the sweet tooth;)

  2. says

    Swathi-I would love this wonderful dish, as a snack, a dessert, and a side dish. Love the plantains combined with it, since you used the sweet ones, it would be a lovely, and healthy dessert for me!

  3. says

    I kinda know how this tastes , have been to the SOuth of India and stayed there for a bit and i used to go gaga over all these kinda sweet dishes including all sorts of sweet appams and sweet puttu with lods of coconut and jaggery.
    There is some dryish kinda very v delicious powder had with sweet bananas too, i dont know what its called though but its amazing and i used to gaga over that.
    ur pics wanna make me grab this right away u know:-)

  4. says

    Your blog makes me realize that I haven’t learned enough about Malayali cooking…S and his family just make the basic thorans and curries. I’ve never heard of or seen this snack, and it sounds delicious!