AVAL KESARI - POHA/AVALAKKI KESARIBHATH

HOW TO MAKE AVAL KESARI - POHA/AVALAKKI KESARIBHATH

INGREDIENTS :

METHOD :

• Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
• Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
• Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
• Remove the Nuts and Raisins from the Ghee and keep it aside.
• Add few more teaspoons of Ghee to the same Pan and roast Beaten Rice/Aval on a very low flame.
• Roast the Beaten Rice/Aval until it turns aromatic, it will take approximately 5-7 minutes.
• Care should be taken while roasting the Beaten Rice/Aval.  The trick is to roast it without changing its colour.
• Allow it cool down.
• Grind the roasted Beaten Rice/Aval into a coarse powder.
• Meanwhile, boil the Water in a separate Pan.
• Gradually add the coarsely powdered Beaten Rice/Aval to the boiling water.
• Stir continuously while adding the Beaten Rice/Aval powder until it absorbs the water and there are no lumps.
• Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
• Once the Beaten Rice/Aval is cooked, add Sugar and a pinch of Salt, mix well.
• Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
• Add Cardamom powder to the Aval Kesari and mix well.
• Add the remaining Ghee and stir continuously.
• Cook on a very low flame. Aval Kesari needs to be cooked for a bit of a long time.
• Stir the Aval Kesari and mix it well all along, until the Kesari starts to separate from the pan.
• Finally, add the roasted Cashew Nuts & Raisins to the Aval Kesari and give a quick stir.
• Serve Aval Kesari - Poha/Avalakki Kesaribhath hot or at room temperature.
• Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
• Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

• Perfectly roasted Aval/Beaten Rice yields perfectly textured Aval Kesari.
• Care should be taken not to burn the Aval. Least to mention even the colour shouldn't change.
• Roast it on a very low flame, stirring and tossing it continuously.
• Adjust the amount of Water to suit your preferred consistency.
• Adding the given amount of Ghee gives a soft texture to the Aval Kesari.
• Adjust the amount of Sugar to suit your preference.
• Adding artificial food colouring is truly optional
• The colour from Saffron will not yield you a vibrant coloured Aval Kesari.
• Aval Kesari needs to be cooked for a bit of a long time to get the desired consistency and texture. 
• I have used the Aval/Beaten Rice prepared out of Kerala Matta Rice, which is slightly thicker and has a light pink colour.
• If you are using the white thin variety of Aval, adjust the cooking time and the quantity of water( Use just 1 Cup of Water) accordingly.

Aval Nanachathu – Sweetened Beaten Rice Flakes Recipe for Quick Evening Snack

    Aval Nanachathu (അവൽ നനച്ചത്) — a classic Kerala Naadan Palaharam that speaks the language of simplicity and nostalgia. Made with just beaten rice flakes (Aval), freshly grated coconut, and sugar or jaggery, this humble no-cook snack has been Kerala’s comfort bowl for generations. Soft, sweet, and beautifully rustic — it’s the kind of Naalumani Palaharam you can whip up in minutes, with flavours that linger like a fond memory of home.

What is Aval / Beaten Rice Flakes?

    Aval — or beaten/flattened rice flakes — is nothing but raw rice grains flattened into thin, dry flakes. These are made from various rice varieties, and the thickness can vary from fine to thick. It’s light, easy to digest, and deeply rooted in Indian regional cuisines.

    Traditionally, Aval was made using Ural and Ulakka — the classic mortar and pestle. I still remember Lakshmi, my grandmother’s house help, making it the old-fashioned way — the rhythmic pounding echoing through the Nellu Kuthunnu Ara inside the Pathayapura (the granary where paddy was stored), and that gentle puff of warm, toasty rice aroma filling the air.

Traditional Kerala Woman Pounding Aval with Ural and Ulakka

    My grandmother, on the other hand, made Malar — puffed rice — by dry roasting paddy grains in a huge uruli (brass wok). The sight of those grains bursting open with tiny crackles and the smoky, nutty aroma wafting through the courtyard still lingers in my mind.

    Those handmade aval flakes were thicker and slightly coarse — with a wholesome bite and a faint nuttiness that today’s paper-thin, factory-processed versions simply lack. The modern ones are usually made in bulk by soaking parboiled rice, roasting it slightly, and then flattening it mechanically under hot rollers — efficient, yes, but stripped of the rustic charm and soul of the traditional method.

Types of Aval / Flattened Rice Around the World

“Aval isn’t unique to Kerala — every Asian culture has its own version of beaten rice. Here’s a look at how this humble ingredient takes shape around the world.”

    Across Asia, rice takes on many forms — and flattened rice flakes are among the most loved and ingenious. From Kerala’s thick, hand-pounded aval to the delicate, green-hued pinipig of the Philippines, each culture has its own version of this humble yet versatile ingredient.

Aval – Beaten Rice Flakes of South India

    In South India, aval is made from mature rice grains that are parboiled, dried, and pounded flat. Traditionally, this was done using ural and ulakka (mortar and pestle). The flakes are slightly thick, chewy, and carry a subtle nuttiness. Older generations even made malar (puffed rice) by dry-roasting paddy in large woks — a method still remembered fondly in traditional households.

    Today’s factory-made versions, however, tend to be thinner and more fragile, processed mechanically in rice mills. While convenient, they lack the rustic texture and aroma of the hand-pounded avals of yesteryear.

Poha / Chiura – India, Nepal & Bangladesh

Across India, Nepal, and Bangladesh, flattened rice is known as poha, chiura, or aval. It comes in thin, medium, and thick varieties — each suited for different dishes, from quick poha upma to crunchy snacks and desserts.

“Across India, every region has its own version of Aval recipes — from Poha in Maharashtra to Chivda in Gujarat. But when it comes to Kerala homes, Aval Nanachathu, Aval Vilayichathu, Aval Ada, and Pazham Nirachathu top the list. 

 Asian Varieties

Pinipig – Philippines

    Pinipig is made from immature glutinous rice grains, pounded while still green and toasted till crisp. It’s used as a topping for desserts like halo-halo and buko pandan. Its delicate crunch and pale green hue make it visually and texturally distinct from Indian aval.

Groene Rijst/ Cốm (Vietnam) & Khao Mao (Thailand)

    Both Vietnam’s Groene Rijst ( Cốm) and Thailand’s Khao Mao are made by flattening young green rice, producing soft, chewy flakes with a fresh, grassy aroma. These are eaten fresh, used in sweets, or mixed with coconut and sugar — much like our Aval Nanachathu!

Ambok – Cambodia

    A ceremonial favourite during Cambodia’s Water Festival, Ambok is made from toasted rice still in husk, then pounded flat. It’s often enjoyed with banana or coconut, echoing the simplicity and comfort of Kerala’s evening snacks.

Fun Fact: Whether it’s pinipig, poha, or aval, every version of flattened rice tells a story of patience, pounding, and preservation — transforming humble rice into something soft, soulful, and satisfying.

My Story — Nostalgia of Naalu Mani Palaharams, the 4 PM Ritual

    Every home has its rhythm, and in ours, it struck the moment we stepped off the school bus. The hungry mind would instantly wander off in search of a snack.

    Most evenings, Amma had something brewing or frying — her way of wrapping up our day with love and a snack. But if she hadn’t made anything yet, there was always Plan B: Krishna Bakery, right by the bus stand. The moment our school bus halted, my brother, with his all-knowing grin, would nudge her — “Amma, something from the bakery?” 

    If her mood was generous, we’d walk home with puffs or coconut buns; if not, she’d smile that knowing smile and say, “I’ll make something.” That something often turned out to be Aval Nanachathu or Kachayam or a Double — that’s a dosa made with fresh batter, two soft, fluffy white layers with a mix of coconut and sugar sandwiched between — her humble, effortless masterpieces.

    But Amma ran her kitchen like a gentle general. No snack until you’ve washed up, changed, and tidied your battlefield of a school bag. I, the self-proclaimed tad too perfect, took this very seriously — scrubbing my feet till they squeaked, rinsing my lunchbox to perfection, everything in its rightful place. Only then was I ready for my evening treat.

    By then, Amma would’ve finished mixing her delicacy — soft aval flakes, fresh grated coconut, a dusting of sugar, and sometimes slivers of banana. For me, it was a bowl of aval nanachathu and a glass of plain milk. For my brother, always a tall glass of Bournvita/ Boost/Complan. My brother, frail and often unwell with primary complex, was the reason Amma believed in those “health drinks.” She thought they were magical potions that would make him stronger.  I, on the other hand, was the sturdy one — healthy, talkative, and full of life, but never the troublesome sort.  I was utterly uninterested in milk or any of its disguised forms. Yet Amma insisted, every morning & evening turned into a battle of wills — me versus that glass of milk.

    We’d sit on the cool cement floor, the afternoon light slanting through the window, and that first spoonful — sweet, grainy, and comforting — made everything right again. The world slowed down, the day softened, and for those few minutes, it was just Amma, me and my brother — the gentle clink of steel bowls, love folded into every bite, and stories of the day shared in hushed joy.

Did that wave of nostalgia hit you too? Here is a collection of Kerala’s teatime memories — explore more Nadan Kerala Palaharam - Naalu Mani Palaharam.  Click here for a flavour-packed collection of Kerala’s most beloved traditional snacks.

Why You’ll Love This Aval Nanachathu Recipe

• No cooking required – just mix and rest.
• A quick fix snack – Sweet and wholesome.
• Light, digestible, and perfect for tea-time.
• Made with everyday ingredients. 
• A nostalgic Naalumani Palaharam that never goes out of style.

    Get ready to make this simple, traditional Kerala snack that’s light, wholesome, and full of coconut flavour. Here’s what you’ll need for this quick no-cook sweet treat. 

Aval Nanachathu – Recipe Overview 

• Cuisine: Kerala (India)
• Category: Snack / Naadan Palaharam
• Difficulty: Easy
• Serves: 2
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 5 – 10 minutes

How to Make Aval Nanachathu – Step-by-Step Guide

 

Aval Nanachathu – Sweetened Beaten Rice Flakes Served in a Bronze Uruli

Ingredients 

For Aval Nanachathu 

Optional Add-ins

• 2-3 Ripe Bananas (Optional)

  (Mashed or sliced – they lend natural sweetness and make the snack more filling.)

Method - Step-by-step Instructions

Mix the Base

• In a wide bowl, combine Aval, freshly grated coconut, and sugar or grated jaggery. Toss gently using your fingertips until evenly mixed.

Pro Tip: The natural moisture from the coconut and sugar is enough to soften the Aval — avoid adding water at this stage.

Adjust the Texture (Optional)

• If your Aval feels dry, sprinkle a few teaspoons of water/coconut water and mix again.

Note: Add sparingly — overdoing it can make the Aval Nanachathu soggy.

Let It Rest

• Cover and leave the mixture aside for about 30 minutes to 1 hour. During this time, the natural moistness of the coconut and sugar will gradually soak the rice flakes, making them soft and fluffy.

Add Bananas (Optional)

• Just before serving, add chopped bananas and mix gently. The mild sweetness and soft bite of Nendra bananas pair beautifully with the Aval mixture.

Pro Tip: Avoid adding bananas too early — they may turn mushy if left for long.

Serve and Enjoy

• Serve  Aval Nanachathu as is — or pair it with a cup of hot tea for that perfect Naalumani Palaharam moment.

 *Quick Recap — Mix Aval + grated coconut + sugar/jaggery + ripe banana. Stir and serve. A no-cook, nostalgic Kerala tea-time snack.

Pro Tips & Notes

• Use freshly grated coconut – desiccated coconut changes both texture and taste.
• Do not refrigerate immediately after mixing; allow it to rest first.
• If using jaggery syrup, let it cool before adding to avoid making the Aval sticky.
• The sweetness can be adjusted based on whether you’re using ripe bananas.
• For a festive twist, add chopped nuts or raisins lightly roasted in ghee.

Storage Suggestions

Serving Suggestions

• Traditionally served as a tea-time Kerala snack (Naalumani Palaharam).
• Perfect for quick sweet cravings after lunch or dinner.
• Serve chilled with ripe Nendran bananas for a nostalgic Kerala-style pairing.
• Makes a great prasadham-style offering when combined with puffed rice and dry fruits (Avilum Malarum style).

❓ FAQs

Q: Can I use red Aval instead of white?

• Absolutely! Red Matta Aval adds a rustic, nutty depth that many Kerala households prefer.

Q: Do I need to soak the Aval in water?

• Not necessarily. The moisture from grated coconut and sugar is enough to soften it. If you’re short on time, sprinkle a spoon or two of coconut water.

Q: Can I make this ahead of time?

• Yes — up to an hour in advance. But add bananas only just before serving to retain freshness.

Recipes You Might Like

• Avalose Unda – Sweet, nutty rice-coconut balls, slow-roasted to perfection — a classic tea-time delicacy from every Kerala kitchen.

• Sukhiyan – Green gram and jaggery filling wrapped in a crisp golden shell; a comforting snack that’s pure nostalgia.

• Pazhampori – Ripe plantain fritters, deep-fried till golden and caramel-sweet — Kerala’s most beloved evening bite.

• Diamond Cuts – Crunchy, sugar-coated fried bites — the festive favourite that sparkles on every Kerala Christian snack platter.

    Each of these naadan palaharams celebrates the essence of Kerala’s traditional snacks — simple ingredients, timeless flavours, and a sprinkle of nostalgia in every bite.

The Sweet Simplicity of Kerala

Close-up of Aval Nanachathu – Kerala Sweetened Beaten Rice Flakes

    Aval Nanachathu is more than just a recipe — it’s a memory wrapped in simplicity. A handful of ingredients, a touch of patience, and the quiet rhythm of Kerala evenings come together in one comforting bowl.

    It’s what mothers made when time was short, what grandmothers served with love, and what continues to remind us that the best food doesn’t need fire — just heart.

    So next time you crave something quick, light, and sweet — skip the store-bought dessert. Mix up some Aval Nanachathu, pour yourself a cup of tea, and taste a little piece of Kerala nostalgia.

Explore more from "Essence of Life – Food” or Discover Classic "Kerala Snacks Collection". 

“Some recipes fill your stomach, some fill your heart — Aval Nanachathu does both.”

HOW TO COOK AVAL KALKANDU PONGAL

AVAL PAYASAM WITH ROCK SUGAR

HOW TO COOK AVAL PAYASAM WITH ROCK SUGAR

INGREDIENTS :

For Grinding :

METHOD :

• Heat Ghee in a pan and fry the Cashew Nuts and Raisins, remove and keep it aside.
• Toast the Aval/Beaten Rice in the remaining ghee until into turns light golden brown colour.
• Toast the Aval on a very low flame.
• In a separate pan, boil the Milk, lower the flame and allow it to thicken, stirring occasionally.
• Add Rock Sugar and mix well, leave this on a low flame until the rock sugar melts.
• Soak Poppy seeds in 1 Tbspn of warm water for about 10-20 minutes.
• Grind all the ingredients mentioned under 'For grinding' to a smooth paste.
• Mix the coconut mix to the boiling milk and give a quick stir.
• Leave this on a low flame until the raw flavour goes.
• Add the toasted Aval to the above and cook it on a low flame until it turns soft & cooked.
• Finally, garnish the Aval Payasam with fried Cashew nuts and Raisins.
• Serve  Aval Payasam hot or cold.

NOTES :

• Adjust the sweetness as per your taste preference.
• You can substitute Rock Sugar with Refined Sugar/Jaggery.
• If the Aval is of the thick variety, it can be coarse ground before adding it into the milk.
• Thick full cream milk gives a perfect consistency to the Payasam.
• If using normal milk, reduce its volume until it thickens.
• The coconut mix enhances the flavour. But that step is purely optional.

Pongalo Pongal: A Celebration of Harvest and Tradition

    The arrival of January marks the beginning of the vibrant Pongal Season, a time of gratitude, joy, and traditional feasting. Pongal, both a harvest festival and a dish, beautifully encapsulates the spirit of Tamil Nadu’s agrarian culture. The festival’s name derives from the Tamil word "Pongal," meaning "to boil over," symbolising abundance and prosperity. In this post, we’re diving into the world of Pongal recipes—a mix of both sweet and savoury delights that you can recreate in your kitchen to celebrate the season.

RICE

TYPES OF RICE :

• The Length of the Grain – Long Grained, Medium Grained, Short Grained & Broken Rice
• Texture – Glutinous, Starchy
• Speciality – Aromatic
• The method of Milling the Rice – Whole Grain, Polished, Unpolished.
• Where it is Grown – Country/Region it originates from, In a valley, In a hillside.

Types of Rice:

• Raw Rice
• Par-boiled Rice
• Kerala Rose Matta Rice
• Basmati Rice
• Seeraga Samba Rice/Jeeragasala Rice
• Broken Rice
• Idli Rice
• Brown Rice
• Jasmine Rice /Fragrant Rice
• Glutinous Rice (White, Red & Black)
• Calrose Rice
• Japanese Rice/Sushi Rice/Pearl Rice
• Arborio Rice
• Carnaroli Rice
• Flattened / Beaten Rice Flakes
• Pinipig 
• Puffed Rice

RAW RICE

RAW RICE

HOW TO COOK RAW RICE

PARBOILED RICE

PARBOILED RICE

• Soaking
• Steaming along with the husk
• Drying

HOW TO COOK PARBOILED RICE

• Parboiled Rice is high in fibre content &
• It has a low glycemic score.

BASMATI RICE

BASMATI RICE

HOW TO COOK BASMATI RICE

 

• Basmati Rice has a low Glycemic Score
• It has a high carbohydrate content.

BIRIYANI

NASI MINYAK

KABSA

FRIED RICE

 SEERAGA SAMBA/JEERAKA SAALA RICE

SEERAGA SAMBA RICE/JEERAKA SAALA RICE

      Samba or commonly called as Seeraga Samba is an indigenous variety of fragrant Rice grown in Tamil Nadu(India) & Sri Lanka. This rice variety has a distinct taste with a nutty aroma and also it is starchy. Seeraga Samba is a small-grained Rice(as small as 'Cumin', thus acquired the name 'Seeraga Samba'), but the grain is much harder and when cooked is less fluffy in texture, more filling with a higher caloric value.

BRINJI RICE WITH SEERAGA SAMBA

KERALA MATTA RICE

KERALA MATTA RICE

HOW TO COOK KERALA MATTA RICE

• It has a low glycemic score.
• It is rich in dietary fibre and has only a small amount of fatty acids.
• Kerala Matta Rice has Magnesium, Iron, Calcium,Vitamins A, B1 and B3.

JASMINE RICE/THAI FRAGRANT RICE

JASMINE RICE/THAI FRAGRANT RICE

HOW TO COOK JASMINE RICE

For a detailed Recipe on HOW TO COOK JASMINE RICE, Click here...

BROWN RICE

BROWN RICE

      Brown Rice is a more nutritious variety of Rice compared to its white counterparts. Brown Rice comes as long-grained/short-grained and as Glutinous Rice. The grain is harder than other variety of rice and takes a longer time to cook. You may also need to add more water to cook brown rice and sometimes may need to soak the rice before cooking. It has a nutty flavour is less fluffy when cooked and fills you up.

     Brown Rice is good for making Fried Rice. It is perfect to be eaten with Soups, Stir Fries & Curries.

 

  For a detailed Recipe on HOW TO COOK BROWN RICE, Clicke here...

      Brown Rice is used as a Main Meal and also it is converted into flours for making Tortillas and Brown Rice Syrups.

Genmai Cha - a type of Japanese Green Tea is prepared combined with Roasted Brown Rice.

Hyeonmi Cha – a Korean Tea is also made from roasted Brown Rice.

• Brown Rice is rich in dietary fibre.
• It has only a small amount of fatty acids.
• It has a very low glycemic score.
• It is rich in Magnesium, Iron and Vitamins B1 & B3.

GLUTINOUS RICE

WHITE GLUTINOUS RICE

THAI MANGO STICKY RICE

      Glutinous Rice is grown mainly in South East Asia, East Asia and in some parts of North-Eastern India and Bangladesh. Glutinous Rice has Opaque Grains. It is called Glutinous Rice not for the reason it has Gluten, but for the reason, they become sticky and transparent once cooked. 

HOW TO COOK STICKY/GLUTINOUS RICE

    

     This variety of Rice has very low amylose content and is especially sticky when cooked. Glutinous Rice is distinguished from other types of Rice Varieties, as having No Amylose and high Amylopectin which are the two types of starch. Amylopectin is the reason for the rice to be sticky.

For a detailed Recipe on HOW TO COOK STICKY/GLUTINOUS RICE, Click here...

BLACK GLUTINOUS RICE

   Glutinous Rice comes in White, Pink, Purple and Black in colours. Milled Glutinous Rice is White in Colour and fully opaque. The bran gives the rice Purple/Black Colour. All Variety of Glutinous Rice can be cooked as discrete grains or ground into flours and cooked as a paste or gel.

PULUT HITAM

KUIH KOCI

CHAK HAO ABUMI

Black Glutinous Rice commonly called Sticky Rice/Forbidden Rice is used in a wide number of Recipes in South East Asia, including Desserts, Puddings, Kuihs and Wines.

JAPANESE RICE/PEARL RICE/SUSHI RICE

JAPANESE RICE/SUSHI RICE/PEARL RICE

     Japanese Rice or Uruchimai is the staple of the Japanese diet and consists of short translucent grains. As a common belief, short-grained rice tends to be stickier. When cooked, it has a sticky texture & can easily be picked up and eaten with chopsticks. Outside Japan, it is sometimes labelled and known as Sushi Rice/Pearl Rice. This variety of Short grained Rice is commonly used in making Sushi. It is also suitable for making Rice Cakes, Porridge and western-style Rice Puddings.

JAPANESE GARLIC FRIED RICE

     Another variety of Glutinous Japanese Rice called 'Mochigome' is used in making the popular Japanese Dessert Mochi and a special dish called Sekihan in Japanese & Patbap in Korean(a Rice dish cooked with Red Bean). This type of rice is short-grained, round & opaque, as the name suggests its stickier when cooked, but firm and has a chewy texture.

BROKEN RICE

BROKEN RICE

     Broken Rice can come from any type of Rice. This is a type of rice yielded during the processing of the rice or sometimes collected from the debris which does not make to the standard length of the grain. Commonly Broken Rice is used to make flours & batters or used to make Rice Porridges(Kanji/Congee).  Broken Rice can also be used to cook certain Rice Dishes, and can be further soaked and coarsely ground and converted into dishes like Rice Upma, Arisi/Rice Upma Kozhukattai etc.,

ARISI UPMA

ARISI UPMA KOZHUKATTAI

KANJI/PORRIDGE

ARBORIO RICE

ARBORIO RICE

BY-PRODUCTS OF RICE:

BEATEN/FLATTENED RICE FLAKES

Types of Aval / Flattened Rice Around the World

    Across Asia, rice takes on many forms — and flattened rice flakes are among the most loved and ingenious. From Kerala’s thick, hand-pounded aval to the delicate, green-hued pinipig of the Philippines, each culture has its own version of this humble yet versatile ingredient. 

    Flattened Rice/Beaten Rice Flake is a de-husked rice which is flattened into thin, dry and flat Rice Flakes. Though not a Rice Variety on its own, this is one by-product of Rice commonly and popularly used in many dishes in and around Indian Sub-Continent, Sri Lanka, Vietnam, Thailand and Philippines. It is called as Aval/Avalakki/Poha in Indian Languages. This is an easily digestible form of Raw Rice and is used in many recipes and dishes in Indian Cuisine.

English: Beaten/Flattened Rice Flakes
Tamil : Aval
Malayalam : Aval
Kannada : Avalakki
Telugu : Attugulu
Hindi : Poha/Chewra
Marathi : Pohe

Aval – Beaten Rice Flakes of South India

    In South India, aval is made from mature rice grains that are parboiled, dried, and pounded flat. Traditionally, this was done using ural and ulakka (mortar and pestle). The flakes are slightly thick, chewy, and carry a subtle nuttiness. Older generations even made malar (puffed rice) by dry-roasting paddy in large woks — a method still remembered fondly in traditional households.

    Today’s factory-made versions, however, tend to be thinner and more fragile, processed mechanically in rice mills. While convenient, they lack the rustic texture and aroma of the hand-pounded avals of yesteryear.

Poha / Chiura – North India, Nepal & Bangladesh

Across India, Nepal, and Bangladesh, flattened rice is known as poha, chiura, or aval. It comes in thin, medium, and thick varieties — each suited for different dishes, from quick poha upma to crunchy snacks and desserts.

AVAL NANACHATHU

For more Recipes with BEATEN/FLATTENED RICE, Click here...

 

 

Pinipig – Philippines

Pinipig is made from immature glutinous rice grains, pounded while still green and toasted till crisp. It’s used as a topping for desserts like halo-halo and buko pandan. Its delicate crunch and pale green hue make it visually and texturally distinct from Indian aval.

Cốm (Vietnam) & Khao Mao (Thailand)

    Both Vietnamese Groene Rijst (Cốm) and Thailand’s Khao Mao are made by flattening young green rice, producing soft, chewy flakes with a fresh, grassy aroma. These are eaten fresh, used in sweets, or mixed with coconut and sugar — much like our Aval Nanachathu!

 

Ambok – Cambodia

A ceremonial favourite during Cambodia’s Water Festival, Ambok is made from toasted rice still in husk, then pounded flat. It’s often enjoyed with banana or coconut, echoing the simplicity and comfort of Kerala’s evening snacks.

 

 

PUFFED RICE

PORI/PUFFED RICE

BHEL PURI