aval upma recipe with step by step photos. poha upma is one more easy to make tasty breakfast recipe with poha or flattened rice.
both upma and poha are one of the regular breakfast at home. they are quick to prepare and healthy too. the poha upma recipe is actually a variation of south indian upma made with poha. there are few more popular variations of poha recipes like aloo poha.
i do add veggies at times and sometimes skip them. you can steam the veggies first and then add them. or cook the veggies along with the tempering and then add the poha. choose whatever is easy for you. if cooking the veggies with the tempering, then you need to add some water. cover the pan and cook the veggies. once the veggies are cooked, simmer till the moisture dries up before you add the poha.
to make this poha upma recipe gluten free skip the asafoetida.Â
serve vegetable poha upma with your morning tea or coffee. this quick dish can also be served as an evening snack.
if you are looking for more aval recipes then do check:
aval upma
INGREDIENTS FOR aval upma
prep ingredients for aval upma
- 2 cups thick poha (parched rice or flattened rice)
- ½ teaspoon turmeric powder (haldi)
- ½ teaspoon sugar or add as per taste
- salt as required
veggies for aval upma recipe
- 1 medium potato (aloo)
- 1 small to medium carrot (gajar)
- 1/3 cup green peas (matar) - fresh or frozen
tempering and other ingredients for aval upma
- 2 tablespoon oil
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon chana dal (split husked bengal gram)
- 1 teaspoon urad dal (split husked black gram)
- 10 to 12 cashews (kaju) or 1 tablespoon peanuts (moongphali)
- 1 dried red chili (sookhi lal mirch)
- 1 or 2 green chilies (hari mirch) - chopped
- ½ inch ginger (adrak) - finely chopped
- 8 to 10 curry leaves (kadi patta)
- 1 pinch asafoetida (hing)
- 1 medium onion, finely chopped or 1/3 cup finely chopped onion
- 2 tablespoon grated coconut (optional)
- 2 to 3 tablespoon chopped coriander leaves (dhania patta)
- 1 small lime or lemon for serving
HOW TO MAKE aval upma
prepping veggies for poha upma
- you will need to steam veggies if you plan to add them. i used 1 potato, 1 carrot and some peas.
- once steamed, peel and chop the potato and carrot and keep aside. you can also cook the veggies directly with the tempering in the pan. you can even skip the veggies.
prepping poha
- rinse 1 cup thick poha in water in a colander or strainer for a couple of times. the poha just need to get softened. so rinse gently.
- add 1/2 tsp turmeric powder, sugar and salt to the poha.
- mix gently. keep aside.
tempering and making poha upma
- in a pan, heat 2 tbsp oil and add 1 tsp mustard seeds.
- when the mustard seeds crackle, add 1 tsp chana dal (optional), 1 tsp urad dal (optional) and 10 to 12 cashews. you can also add peanuts instead of cashews.
- stir and saute till both the dals and cashews turn golden.
- now add 1/3 cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chili, 8 to 10 curry leaves and a pinch of asafoetida (optional).
- stir and saute till the onions turn translucent.
- add the veggies and stir very well.
- then add the poha. stir and mix gently. check the taste and add more salt or sugar if required.
- ensure that everything gets mixed evenly and cook on a low flame for 3 to 4 minutes. after mixing you can also cover the pan and allow the poha upma to steam for 3 to 4 minutes on a low flame.
- lastly add 2 to 3 tbsp chopped coriander leaves and mix gently.
- you can also add 2 to 3 tbsp grated coconut at this step. you can also drizzle some lime or lemon juice and mix. or serve the poha upma with lime slices.
- serve poha upma hot or warm with lemon or lime slices or a lemon pickle.
preparation to make aval upma recipe
1. you will need to steam veggies if you plan to add them. i used 1 potato, 1 carrot and some peas. once steamed, peel and chop the potato and carrot and keep aside. you can also cook the veggies directly with the tempering in the pan. you can even skip the veggies.
2. rinse 2Â cups thick poha in water in a colander or strainer for a couple of times. move the poha with your hands while rinsing. the poha just need to get softened. so rinse gently.
3. add ½ tsp turmeric powder, sugar and salt to the poha.
4. mix gently. keep aside.
making tempering for aval upma
5. in a pan, heat 2 tbsp oil and add 1 tsp mustard seeds.
6. when the mustard seeds crackle, add 1 tsp chana dal (optional), 1 tsp urad dal (optional) and 10 to 12 cashews. you can also add 1 tbsp peanuts instead of cashews.
7. stir and saute till both the dals and cashews turn golden.
8. now add â…“ cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chili, 8 to 10 curry leaves and a pinch of asafoetida (optional).
10. stir and saute till the onions turn translucent.
making aval upma
11. add the veggies.
12. stir very well.
13. then add the poha.
14. stir and mix gently. check the taste and add more salt or sugar if required.
15. ensure that everything gets mixed evenly and cook on a low flame for 3 to 4 minutes. after mixing you can also cover the pan and allow the poha upma to steam for 3 to 4 minutes on a low flame.
16. lastly add 2 to 3 tbsp chopped coriander leaves and mix gently. you can also add 2 to 3 tbsp grated coconut at this step. you can also drizzle some lime or lemon juice and mix. or serve the aval upma with lime slices.
17. serve aval upma hot or warm with lemon or lime slices or a lemon pickle.
Tried this version today.it was simply awesome.loved the variation of adding veggies to the poha.i usually add corn or moong sprouts.but this mix also works well.
thanks winnie. glad you liked the poha upma recipe. the vegetables add a nice soft texture and taste good. in fact, you can add a complete mix of veggies, corn and moong sprouts. thanks again.
Please do mention some dishes exclusively made from thin poha for breakfast. Thanks in advance.
will try to add.
can we add any kind of dry masala powders in this recipe?
usually no masala is added, but any recipe can be improvised. you can add dry masalas, but the taste will change.
Its really very useful for single living alone,,Thank you very much !!
welcome and thankyou chander 🙂
Thanks for the way u explain…it is so easy and really helpfull..now i enjoy cooking.
glad to know this abhishek for your kind words and you are welcome.
Could I have a calorific value to the poha dish that was made and is on this web site.
thanks
welcome kishore. I dont know the calorific value.
Hi…..you have written 2 cups of flattened rice in the ingredients but wrote 1 cup in the method..which one measure should I follow?
its 2 cups. thanks for pointing out the error. i have corrected it.
Hi, ur receipes are just superb
I have tried a few of them and they were loved by my family. Do keep adding more n more receipes especially for kids. Thanq
welcome pooja. glad to know this. thanks for sharing positive feedback.
Hi,
Whenever I try to add chana dal or urad dal to any tempering it doesn’t get soft while cooking, so it feels little hard while eating.
Thanks,
Vandana
Both the dals have to be sauteed till golden. urad dal is fine but chana dal does taste hard at times. So try soaking both the dals in hot water for 30 to 40 minutes. Drain them and add to the tempering.
I tried this recipe..its really awesome.
thanks pavani for the positive review.
thanks
Hi Dassana,
The recipes I have tried have been so wonderful. My question is, what does adding the chana dal do for this recipe?
Next I will be trying the vegan lemon muffins!
thanks a lot,
Alex
thanks alex. chana dal adds some flavor and taste. but you can skip adding them.
If I want to use ram instant of sugar than what measurement I used
could not understand your comment.
Hello Mam,
I have one question not for this recipe while for cakes(unable to post this question in eggless banana cake recipe boz there is no any ”leave a reply”section) that which type of cake pan should i purchased? There are variety of product available in the mkt. plzz mam suggest i want to make a cake.
better to use an aluminium pan as they conduct heat very well. even cast iron pans are good, but they are too expensive. avoid the silicon moulds and pans as the baked goodies do not brown well.
I will try this recipe.
i love ur recipes yaar.d
this is such a wonderful site.and the way u r explaining recipes its awesome.
after finding dis dis site i forgot every cooking site.u r doing a great job.a
n i can say u r a very nice person too……………..
u r heling many people.
u have developed a confidence in me for cooking anything.
thanku so much Daasna.
god bless u n ur family
welcome shikha. thanks a lot for writing this sweet and encouraging feedback. glad to read your words. thanks for your prayers. you have motivated me to keep on blogging.
A wonderful site for vegetarians…..every time I think of writing back, but once the recipe is ready, the tasting starts off…writing while making the recipe….thanks for the good writeup and step by step instructions…. The first site I check for any recipe since I am sure its going to come out good…..just awesome !!
welcome vidhya. glad to know this. thanks for trying the recipes and sharing your positive review.
Ymmmi nd great learning by this way best of luck
I love all of your recepies…tthnks for posting such lovely recepies. Im kind of addicted of cooking can’t resist the urge to try different cuisines specially gujrati cusine is my favorite
U r the best guide for my passion thank u sooo much.
welcome dimple. thanks for sharing positive feedback and for your kind words.
Hi Dasana,
It looks delicious and easy to make on a busy morning. A request for Andhra Masala Vada recipe please.
thanks swetha. i have noted down your request.