Avalakki Upma

Name: Avalakki Upma
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 3 cup poha (thick variety, rinsed quickly and drained); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 tsp chana dal; 3 tbsp peanuts; 2 pcs green chili (slit); 1 tsp ginger (finely chopped); 10 pcs curry leaves; 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp salt; 0.25 cup water (to soften the poha while cooking); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(105)

TASTE SCORE

7/10

Light, comforting flattened rice upma with onions, peanuts, curry leaves, and a squeeze of lemon. This Karnataka-style breakfast comes together quickly and stays soft, fluffy, and full of gentle spice.

PREP

12m

COOK

12m

SERVES

1 KATORI

356 cal

SERVINGS

METHOD · 7 STEPS

prep · ~6 min
Rinse and soften the poha.
1.Place the poha in a colander and rinse it quickly under running water.
2.Drain well and let it sit for 5 minutes so it softens without turning mushy.
3.Fluff it gently with your fingers to separate any lumps.
TIPUse thick poha for upma. Thin poha softens too fast and can become sticky.
temper · ~3 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal, chana dal, and peanuts.
4.Cook until the dals turn light golden and the peanuts smell nutty.
TIPKeep the heat medium so the dals crisp evenly without burning.
saute · ~4 min
Cook the aromatics.
1.Add green chili, ginger, and curry leaves to the pan.
2.Stir for a few seconds until fragrant.
3.Add onion and cook until soft and translucent.
mix · ~2 min
Season and add the poha.
Add turmeric powder and salt, then mix well. Add the softened poha and toss gently so the tempering coats it evenly without breaking the flakes.
simmer · ~3 min
Steam it briefly in the pan.
Sprinkle in the water, cover, and cook on low heat until the poha is fully soft and warmed through.
garnish
Finish with lemon juice and coriander.
Turn off the heat, drizzle in the lemon juice, and add coriander leaves. Toss gently and let it sit for 1 minute before serving.
serve
Serve the avalakki upma warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the thick poha very quickly and drain thoroughly; soaking it too long makes the upma pasty.
2
Let the rinsed poha rest before cooking so the flakes soften evenly and stay fluffy when tossed.
3
Fry the peanuts and dals until light golden before adding onion, so they stay crunchy in the finished upma.
4
Keep the heat low after adding poha and water; high heat can make the bottom dry out before the top softens.
5
Add the lemon juice only after turning off the heat to keep its fresh, bright flavor intact.
6
If the poha still feels firm after steaming, sprinkle just a little more water, cover, and rest for a minute.
7
Leftovers reheat best with a few drops of water in a covered pan to restore softness without making them soggy.