Millet & Rice Poha (Aval)

Lemon Millet Aval / Poha with Curry Leaves

  • Serves 2
  • 20 minutes
Lemon Millet Flakes with Curry Leaves — serving suggestion

Ingredients

  • 100 g MadeBetter millet or rice aval / poha
  • 150–300 ml, as needed freshly boiled water for softening
  • 15 ml cold-pressed oil
  • 15 g peanuts (optional)
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 6 curry leaves
  • 5 g finely chopped ginger
  • 1 small green chilli, slit (optional)
  • 30 g finely chopped onion
  • ¼ tsp turmeric powder
  • 20 ml, or to taste lemon juice
  • to taste salt

Make it, step by step

  1. Cover aval / poha with 150 ml boiled water for 5 minutes. Add hot water gradually until tender; drain excess.
  2. Heat oil; lightly brown optional peanuts. Add mustard and urad dal; cook until mustard crackles and dal turns golden.
  3. Add curry leaves, ginger, chilli and onion. Cook until onion softens; stir in turmeric and salt.
  4. Fold in softened aval / poha; heat gently for about 2 minutes.
  5. Turn off heat, add lemon juice, taste and serve.
Useful tips
  • Add the lemon juice after turning off the heat for a fresher lemon flavour.

Cooking and storage

  • For a nut allergy, omit peanuts and check labels; do not replace with another nut.

Allergens: Peanut if used. Check all ingredient and topping labels for allergens and cross-contact.

Shop for this recipe

More recipes to try