• 2 cups - Rice
• 3 cups - thin Poha / avalakki/ flatten rice 
• 1 cup - grated coconut
• 1 tbsp - Methi/ Fenugreek seeds
• Salt – as per taste.

Rava uppittu (aka Sajjige in south-canara)
Sihi avalakki (sweet poha) aka Bajil
Khara avalakki (spicy poha)
Chewda (dry savory poha)

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Ingredients:

• 2 cups - poha (medium thickness)
• 2 tbsp - peanuts
• 1 medium - tomato - finely chopped
• 1 medium - onion - finely chopped
• 1/2 cup - grated coconut (optional)
• 1/4 tsp - Turmeric 
• 3-4 tbsp - oil
• 2-3 - Green chillies - slit cut
• 1/2 tsp - mustard seeds
• 1 tsp - urad dal / black-gram
• 1 tsp - chana dal / bengal-gram 
• 4-5 - curry leaves
• 1/2 tsp - sugar
• 2 tbsp - chopped coriander leaves
• Oil - 3 to 4 spoons
• Salt as per taste

Method:

1. Rinse and soak poha for about 5 minutes.  After rinsing, drain the water completely and set it aside. 
2. Heat oil in a kadai /pan, add urad dal and chana dal and fry it. Once its color changes lightly, add mustard. Once it splutters, add onion, green chillies, curry leaves and fry well.
3. When onion is half cooked, add chopped tomato, salt, sugar and turmeric powder. Stir it all well and cook for about 2 minutes or until tomatoes are cooked 
4. Now add poha and mix well. If needed, sprinkle bit of water. 
5. Turn of the stove, add chopped Coriander leaves and grated coconut, 
6. Mix and serve warm, with Sev or curds.

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~ HAPPY KRISHNA JANMASHTAMI ~

Other related recipe Avalakki Chewda

Ingredients:
Paper Beaten Rice / Poha/ Avallakki / – 2 cups.
Coconut – ½ cup
Jaggery / Bella – ½ cup.
Black Sesame seed / Yellu – 1 tsp.
Ghee / Thupa / Purified butter – ½ tsp.
Cardamom /Elaichi powder– ½ tsp.
Puffed paddy /Aralu/ Podhol / Rajgira – ½ cup. Or powder form of the puffed paddy(optional)
Sugar cane / Kabbu pieces. – handful. (optional)

Method: 1. Clean and sieve beaten rice well so that any powder or dust is removed.
2. Clean and roast black sesame seed till you get a nice aroma.
3. Powder cardamom, grate coconut and Jaggery.
4. Take a deep vessel; add coconut, Jaggery, cardamom, ghee and mix well until soft mixture is formed.
5. Add Puffed paddy and mix.
6. Add poha/beaten rice and mix well till all beaten rice are well mixed with Jaggery and coconut.
7. Add sugar cane pieces. and mix again.
The offering is ready.

Things to be taken care: Can increase the quantity of coconut, it gives further smooth texture to beaten rice.
Always use black sesame seeds for extra aroma and flavor.
Either or both sugarcane or puffed paddy powder can be excluded.
This can be kept for 3-4 days in fridge.

~ HAPPY KRISHNA JANMASHTAMI ~

Butter and Poha(rice flakes) are Krishna's favorite. During Janmashtami my mom used to make various dishes with Poha - Sweet poha, Khara (spicy) poha, Chivda, Poha ladoo and so on...

Here is a simple recipe for making "Chivda" - a savory snack made out of rice flakes.



To make chewda you need..:

Thin Poha (Rice flakes) : 3 cups
Peanuts - ½ cup ( you can use cashews instead)
Chickpeas – ¼ cup (optional)
Dry red chillies – 4
Dry coconut flakes – ½ cup
Turmeric powder – 1 tsp.
Powdered sugar – ½ tsp (optional)
Red Chilli powder – 1 tsp. or to taste
Salt to taste
Oil
Curry leaves – 7 to 8 leaves

Method:
1. In a microwaveable plate spread ½ of the poha and microwave for 2 minutes on high. Stir the poha and microwave again for about 3 minutes or till it looks slightly puffed and crispy. The time required to roast poha depends on each microwave. First time you want to watch and note down the time. Be careful not to burn the powa. Remove the poha and keep aside.
Repeat the process with the other ½ of the portion. Keep aside along with first batch.
(If you don’t have microwave – dry roast the poha in a pan over medium high until poha is crisp.)
2. In a pan heat 2 spoons of oil. Add curry leaves and red chillies. Stir both for a minute.
3. Add peanuts and chickpeas. Stir until peanuts are roasted.
4. Add coconut flakes. Stir it for a minute. Don’t let it burn.
5. To the mixture, stir-in the Turmeric powder.
6. Reduce the heat. Add roasted poha and mix all together.
7. Sprinkle salt, red chilli powder and sugar. Mix all together.
8. Remove from the fire and let it cool completely before storing it in a air tight container.