Flattened Rice Snack (Aval Vilayichathu)

Aval VilayichathuAnother quick and healthy snack from my amma’s repertoire of easy snack recipes! As kids we used to always come home to find a tea time snack and different types of aval (poha) dishes used to be common.  I have posted one aval recipe before – Aval nanachathu.  Today I am posting a variation of this. This recipe of Aval Vilayichathu makes a snack that can last longer since it caramelizes the jaggery and lightly fries the poha in it. So this keeps longer.

Aval Vilyaichathu (Kerala)Last week when I was at the Indian grocers, I noticed the pack of red poha which is poha made from red rice. This is common in Kerala and I think, not so common in other parts of India. I was instantly reminded of my amma’s ‘aval vilayichathu’ and so grabbed the pack so I could make it that weekend. This time I also added ripe plantain pieces which my mom also used to do sometimes. But this tastes great with or without plantains! A great healthy snack to munch when you need a little something sweet. Plus this is also gluten free for those on a gluten free diet.

Linking to Throwback Thursday this week. Also linking to Fiesta Friday where the co-hosts this week are Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.

Flattened Rice Snack (Aval Vilayichathu)

  • Servings: Makes about 4-6 servings as a snack
  • Time: about 30 minutes
  • Difficulty: Easy
  • Print


  • 1 tbsp coconut oil or ghee
  • 2 tbsp chana dal
  • 2 tbsp fresh coconut grated (or thin slices)
  • 3/4 cup jaggery pieces or shredded
  • 1 cup water
  • 1/2 of a ripe plantain, chopped into thin pieces
  • 2 1/2 cups poha (red preferred)
  • 1 tbsp dry ginger powder ( chukku in malayalam or soont in hindi)
  • 1 tbsp cardamom powder (elaichi powder)


In a medium size kadai or wok style pan, add the oil (or ghee). Fry the chana dal in it by lightly sautéing for 3-4 minutes. Remove the dal onto a plate. Next add the grated coconut (or the coconut pieces) and fry till golden brown. Transfer to the same dish as the dal. Keep this aside.

To the same pan, add the water and the jaggery pieces and heat till the water boils and all the jaggery pieces dissolve – about 5-7 minutes. Once you get a slightly thick syrupy mixture (you should still have about 1/2 of the original quantity of liquid left), add the plantain pieces to it and also add the dry ginger powder and the cardamom and stir. After about 1-2 minutes when the plantain pieces get a little soft, add the poha and stir to mix everything well and to ensure all of the poha is well coated and soaked in the syrupy mixture. Continue to sauté on low heat for another 2 minutes and then turn heat off. Add the fried chana dal and the coconut pieces also and mix.

Serve warm or store in an air-tight container.


  1. When you make the jaggery syrup, make sure it does not get too thick because then the poha will not cook enough and will be hard to chew.
  2. If you add plantains, then refrigerate any left-overs and finish within next 2-3 days. WIthout plantains, this can stay unto a week.

Kerala Poha Snack (Aval Vilayichathu)



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0 thoughts on “Flattened Rice Snack (Aval Vilayichathu)

  1. I have never heard of it Indu and I am glad that I learnt it today from you. Recently I have started noticing the red poha in Indian stores but wasn’t sure how to use it… Now have an idea.. Can we make savoy poha also with the red variety?

  2. Indu, love this sweet poha recipe. We offer sweet poha to God on Diwali day too. I like the addition of the dry ginger and banana in your recipe. Will try it soon.

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