Poha upma recipe | Aval upma | How to make aval upma

Poha upma recipe aka aval upma is a healthy and delicious South Indian breakfast or snack recipe which is immensely popular in southern India. It is also known as atukula upma. Poha upma is a super easy breakfast recipe which hardly takes 20 minutes to come to plates. In this preparation, white or red beaten/flattened rice aka poha is soaked in water and then tempered with some specific spices, lentils, herbs, nuts, coconut and veggies. It is mostly relished with some chutney or yogurt and a cup of filter coffee.

About the recipe
Health Benefits of Flattened Rice
Tips and Suggestions
How to make Aval upma (step wise photos)
Recipe Card

Poha upma, the name itself explains the recipe.

Poha is beaten aka flattened rice which is also known as aval in the Kannada language. There are multiple varieties of poha available in the market. Poha is first divided as red and white and then it is subdivided according to their thickness. Some varieties are very fine and light in quality, and you just need to wash them to make them soft. A few other varieties are medium thick, and you need to soak them for 4-5 minutes to make them soft and the thicker ones need would require to be soaked for more than 15 minutes to make them soft. I have used the medium thick white poha for the recipe.

Upma is basically a savoury snack prepared with veggies, spices, lentils, nuts and herbs.

Poha upma recipe is a South Indian staple breakfast recipe which is prepared in almost every house in South India. It is prepared in different ways using different combinations of ingredients in different areas. But a few basic flavouring ingredients always remain the same.

Poha upma is usually prepared in the same way as rava upma. Most of the ingredients used in both recipes are almost similar. The basic difference is poha needs to be soaked in water and then strained before cooking. On the other hand, rava needs to be dry roasted and then cooked in water.

I have prepared the basic poha upma recipe. But to make the dish yummier and more nutritious, you can add your choice of vegetables to it. If you add vegetables then add them before adding poha. Make sure the vegetables get cooked before adding poha to them.

Aval upma is mostly served as a comforting breakfast with some chutneys like coconut chutney or peanut chutney or yogurt and filter coffee.

• Vegan
• Gluten-free
• Easy to cook
• Quick recipe
• Kid’s friendly
• Tastes delectable
• Perfect for breakfast or snacks

I am a huge fan of south Indian food and always try different dishes of this cuisine. Upma, dosa, idli, uttapam etc. have occupied the top places on my list of favourites. When I was working in Bengaluru, I always used to go to a south Indian restaurant for breakfast and order upma at least twice a week. I think at that period I got addicted towards it and its soothing flavour.

Poha upma recipe aka aval upma is an extraordinarily easy recipe and the difficulty level of preparing this dish is very low. In short, it is a perfect vegetarian breakfast recipe for a novice or beginner. It requires all the common ingredients which are regularly used in South Indian culinary, and each ingredient is easily available in any Indian grocery store. The best part of the recipe is that it can be prepared in larger quantities without putting any extra effort or spending extra time.

Poha upma with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. Before directly jumping into the recipe, let me share a few interesting facts about poha.

• Poha (flattened rice) is full of fibre and it’s good for our digestive system.
• It is an excellent source of iron, protein and carbohydrate
• It is full of Vitamin B and B1.
• It is a good source of instant energy.

• Soak the poha aka flattened rice according to its quality and thickness of it. Oversoaking may make the poha upma mushy.
• After soaking the poha, strain it properly and make sure no extra moisture is there.
• You can adjust the amount of green chilli according to your own preference.
• Don’t skip the peanuts from the recipe. It enhances the flavour and taste of the dish.

To prepare the aval upma, first, take the beaten aka flattened rice into a large bowl, wash them and soak them in water for 5 minutes. As I mentioned above, this time may vary depending on the quality of the beaten/flattened rice that you are using. Check with the help of your finger whether the poha is soft enough to get cooked. If you find the beaten/flattened rice is dry from the inside or it’s not getting mashed, then soak them for another couple of minutes and check again. Drain the water and keep the poha aside.

Now, put a pan on flame and allow it to become completely dry. Add peanuts and fry them over low to medium-low flame for 3-4 minutes and then transfer them to a plate.

After this, add oil to the same pan to cook. Once the oil is hot, add mustard seeds and let them splutter. Then add cumin seeds, urad dal, chana dal into the pan for tempering and fry them on medium flame till the urad dal turns pinkish.

Then add curry leaves, grated ginger, chopped green chillies and mix them nicely. Cook them over low flame for a minute.

After this, add finely chopped onion, dry roasted peanuts and fry them over medium flame for another 5 minutes till translucent.

Add tomato chunks and mix them well. Add salt, turmeric powder and give a nice mix. Cook it over medium flame for 5 minutes until the tomatoes get cooked. Stir in between when required.

Then add the soaked and drained poha, grated coconut and chopped coriander leaves, one by one into the pan and mix it well. Cover the pan and cook it over low flame for 2-3 minutes. Turn off the flame and the poha upma is ready to serve now.

Many vegetarian breakfast recipe Indian have already been shared in my previous posts. You may like a few of them like

Kanda poha
Tomato poha
Chirer pulao
Upma
Sabudana ki khichdi

..And Many more…

1 cup = 250ml

• 2 cups Poha aka flattened Rice, medium thick variety
• 1 large Onion, finely chopped
• 1 large Tomato, deseeded and medium diced
• 1 inch Ginger, grated or finely chopped
• 1-2 green Chillies, chopped
• 3-4 tablespoons Coriander leaves
• 2 tablespoons shredded Coconut
• 2 tablespoons Peanuts
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 10-12 Curry leaves
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Oil
• Water to soak the poha

1. Take 2 cups poha aka flattened rice into a large bowl, wash them twice and soak them in water for 5 minutes. As I mentioned above, this time may vary depending on the quality of beaten or flattened rice that you are using.
2. Check with the help of your finger whether the poha is soft enough to get cooked. If you find the chire aka flattened rice is dry from the inside then soak them for another couple of minutes and check again. Strain the water and keep the chire aside. Tip: If you are using fine quality light beaten/flattened rice then never soak them in water. It can make your chire mushy. Take them in a strainer and rinse them in running water. They will be ready for cooking.
3. Now, put a pan on flame and allow it to become completely dry. Add peanuts and fry them over low to medium-low flame for 3-4 minutes and then transfer them to a plate.
4. After this, add 1 tablespoon of oil to the same pan to cook.
5. Once the oil is hot, add ½ teaspoon mustard seeds and let them splutter.
6. Add ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon chana dal into the pan for tempering and fry them on medium flame till the urad dal turns pinkish.
7. Add 10-12 curry leaves, grated ginger, chopped green chillies and mix them nicely. Cook them over low flame for a minute.
8. Add finely chopped onion, dry roasted peanuts (Step 3) and fry them over medium flame for another 5 minutes till translucent.
9. Add tomato chunks and mix them well.
10. Add salt, ½ teaspoon turmeric powder and give a nice mix. Cook it over medium flame for 5 minutes until the tomatoes get cooked. Stir in between when required.
11. Add the soaked and drained poha (Step 2), 2 tablespoons shredded coconut, 3-4 tablespoons chopped coriander leaves one by one into the pan and mix it well.
12. Cover the pan and cook it over low flame for 2-3 minutes.
13. Turn off the flame and the poha upma is ready to serve now.

Transfer the poha upma to a serving plate. Serve immediately to enjoy its best taste. Serve the aval upma with yogurt or coconut chutney and enjoy a healthy and delicious Indian breakfast.

Poha upma recipe | Aval upma | How to make aval upma

Serves: 4 Prep Time: 5 minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

• 2 cups Poha aka flattened Rice, medium thick variety
• 1 large Onion, finely chopped
• 1 large Tomato, deseeded and medium diced
• 1 inch Ginger, grated or finely chopped
• 1-2 green Chillies, chopped
• 3-4 tablespoons Coriander leaves
• 2 tablespoons shredded Coconut
• 2 tablespoons Peanuts
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 1 teaspoon Urad dal
• 1 teaspoon Chana dal
• 10-12 Curry leaves
• ½ teaspoon Turmeric powder
• Salt to taste
• 1 tablespoon Oil
• Water to soak the poha

Instructions

1. Take 2 cups poha aka flattened rice into a large bowl, wash them twice and soak them in water for 5 minutes. As I mentioned above, this time may vary depending on the quality of beaten or flattened rice that you are using.
2. Check with the help of your finger whether the poha is soft enough to get cooked. If you find the chire aka flattened rice is dry from the inside then soak them for another couple of minutes and check again. Strain the water and keep the chire aside. Tip: If you are using fine quality light beaten/flattened rice then never soak them in water. It can make your chire mushy. Take them in a strainer and rinse them in running water. They will be ready for cooking.
3. Now, put a pan on flame and allow it to become completely dry. Add peanuts and fry them over low to medium-low flame for 3-4 minutes and then transfer them to a plate.
4. After this, add 1 tablespoon of oil to the same pan to cook.
5. Once the oil is hot, add ½ teaspoon mustard seeds and let them splutter.
6. Add ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon chana dal into the pan for tempering and fry them on medium flame till the urad dal turns pinkish.
7. Add 10-12 curry leaves, grated ginger, chopped green chillies and mix them nicely. Cook them over low flame for a minute.
8. Add finely chopped onion, dry roasted peanuts (Step 3) and fry them over medium flame for another 5 minutes till translucent.
9. Add tomato chunks and mix them well.
10. Add salt, ½ teaspoon turmeric powder and give a nice mix. Cook it over medium flame for 5 minutes until the tomatoes get cooked. Stir in between when required.
11. Add the soaked and drained poha (Step 2), 2 tablespoons shredded coconut, 3-4 tablespoons chopped coriander leaves one by one into the pan and mix it well.
12. Cover the pan and cook it over low flame for 2-3 minutes.
13. Turn off the flame and the poha upma is ready to serve now.