Millet & Rice Poha (Aval)
Quick Millet Aval / Poha Adai
Ingredients
- 100 g MadeBetter millet or rice aval / poha
- 150–300 ml, as needed freshly boiled water for softening
- 30 g besan (gram flour)
- 20 g rice flour
- 30 g finely chopped onion
- 25 g finely grated carrot
- 5 g grated ginger
- 1 tbsp chopped coriander
- 4 curry leaves, finely chopped
- ½ tsp cumin seeds
- 20–60 ml, as needed water to adjust the batter
- 15 ml cold-pressed oil
- to taste salt
Make it, step by step
- Cover aval / poha with 150 ml boiled water for 5 minutes. Add hot water until tender; drain and mash lightly.
- Mix in besan, rice flour, onion, carrot, ginger, coriander, curry leaves, cumin and salt. Add water gradually for a thick, spoonable batter.
- Heat an oiled tawa over medium heat. Spread one-quarter of the batter into a 12 cm pancake.
- Cook for about 3 minutes; turn and cook for 2–3 minutes until browned with no wet batter or raw flour. Repeat.
- Serve hot with chutney or sambar.
Useful tips
- Keep each pancake small and evenly spread so the centre cooks through before the outside becomes too dark.
