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
1062 cal
39gProtein
75gCarbs
68gFat
2Recipes
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Sweet, energy-giving aval vilayichathu – a quick to make, gut-friendly snack for any time!
A traditional Kerala sweet snack made with flattened rice, jaggery, and coconut. This simple, no-fuss recipe is fragrant with cardamom and ginger, perfect for evening tea or festive occasions.
Serving size: 1 serving
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Sweet, energy-giving aval vilayichathu – a quick to make, gut-friendly snack for any time!
This kerala dish is perfect for lunch or snack. With 683.74 calories and 5.4g of protein per serving, it's a low-sodium option for your meal plan.
Roast the nuts and raisins. Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the cashew pieces and fry until they turn light golden brown, about 1-2 minutes. Add the raisins and fry until they puff up, about 30 seconds. Remove the nuts and raisins from the pan and set them aside.
Make the jaggery syrup. In the same pan, add the grated jaggery and 1/2 cup of water. Heat on low-medium, stirring continuously until the jaggery dissolves completely. Turn off the heat and strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Pour the strained syrup back into the pan and bring it to a gentle simmer for 2-3 minutes until it thickens slightly. It should be sticky but not form a string consistency.
Combine the ingredients. Reduce the heat to low. Add the grated coconut, cardamom powder, and dried ginger powder to the jaggery syrup. Mix well and cook for 1 minute. Add the aval (flattened rice) to the pan. Gently mix everything together until each flake of poha is evenly coated with the jaggery-coconut mixture.
Finish and serve. Turn off the heat. Add the roasted cashews, raisins, and the remaining 2 tablespoons of ghee. Mix everything well one last time. Serve the Aval Vilayichathu warm or at room temperature as a snack.