non-vegetariandairy-free
kerala
Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
65 min
1030 cal
46gProtein
76gCarbs
60gFat
2Recipes
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This homestyle Aval Nanachathu is quick to make, gut-friendly, and an energy-giving sweet treat!
A delightful Keralan snack where flattened rice is sweetened with jaggery, mixed with fresh coconut and ripe banana. Ready in minutes, it's a perfect quick breakfast or evening treat.
Serving size: 1 cup
Place the thick poha in a colander or fine-mesh strainer. Briefly rinse under cold running water for 15-20 seconds, tossing gently. Shake vigorously to drain all excess water. The poha should be moist and softened, but not mushy. Set aside.
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This homestyle Aval Nanachathu is quick to make, gut-friendly, and an energy-giving sweet treat!
This kerala dish is perfect for snack. With 418.12 calories and 5.27g of protein per serving, it's a low-sodium option for your meal plan.
In a medium-sized mixing bowl, peel the ripe banana and mash it well with a fork or your hand. Aim for a pulpy consistency with a few small chunks remaining for texture.
Add the rinsed poha, fresh grated coconut, jaggery powder, and cardamom powder to the bowl with the mashed banana.
Using your hand, gently mix and lightly squeeze all the ingredients together until they are well combined. The moisture from the banana and coconut will further soften the poha. Let the mixture rest for 5 minutes to allow the flavors to meld.
While the mixture is resting, prepare the tempering. Heat the ghee in a small pan (tadka pan) over medium heat. Once hot, add the broken cashews and fry, stirring continuously, until they turn golden brown, about 1-2 minutes. Be careful not to burn them.
Pour the hot ghee along with the golden-fried cashews directly over the poha mixture. Give it one final gentle mix and serve immediately for the best texture and flavor.