Today, I’m sharing one of my favorite childhood snacks—Aval Vilayichathu, flattened rice flakes mixed in jaggery syrup. Growing up, this sweet snack was a big part of our holidays. All of us cousins would gather together in one of our homes to spend the holidays. My mom or aunts would prepare this for evening tea to feed all of our hungry bellies. Earlier today, while looking through some old photos, I was reminded of those happy times, and I thought—what better way to relive those memories than with food and music? So, I put on my favorite songs from childhood and decided to make Aval Vilayichathu.
This dish has many versions across South India, and it’s also a special prasadam(blessed offering served to devotees) in temples. The one I’m sharing is simple and comes together in under 15 minutes. Aval (also known as poha) is flattened rice, a common ingredient in Kerala cooking. It’s made by pounding rice into thin flakes, which can easily be softened by soaking in water or milk. This makes it perfect for quick snacks and breakfast dishes.
In this recipe, we’ll melt jaggery and mix it with grated coconut and the soft rice flakes. Then, we’ll add a touch of cardamom, dry ginger, and ghee for extra flavor. This snack stays fresh for 2–3 days, so it’s great meal-prep idea for road trips.
Aval Vilayichathu
Make Aval Vilayichathu, a traditional Kerala snack with flattened rice, jaggery, and coconut. A simple and delicious recipe you can whip up in just 15 minutes.
Ingredients
- 150g jaggery
- 150ml water
- 1 cup grated coconut (or desiccated coconut)
- 3 cups flattened rice (poha)
- 1/4 tsp crushed cardamom
- 1/4 tsp dry ginger powder
- 2 tsp ghee
Instructions
- Melt the Jaggery: In a saucepan, heat 150g jaggery with 150ml water. Crush the jaggery into smaller pieces if needed. Let it melt and come to a boil. As it boils, a white froth will appear on top—skim it off with a spoon. Strain the melted jaggery to remove any impurities.
- Fry the Coconut: In a skillet, lightly fry 1 cup of grated coconut for 2–3 minutes to remove some of the moisture. (If using desiccated coconut, you can skip this step.)
- Combine Jaggery and Coconut: Pour the melted jaggery into the fried coconut and stir well.
- Add the Flattened Rice: Add 3 cups of flattened rice (poha) to the mixture and stir until everything is well combined. Cook for 2–3 minutes until the rice flakes soften. If they’re still hard, add 2 tablespoons of water and gently stir.
- Add Spices: Finally, mix in 1/4 teaspoon of cardamom, 1/4 teaspoon of dry ginger, and 2 teaspoons of ghee. Stir well.
- Serve: Serve warm, and for an extra treat, you can add sliced banana on top.
Customizations:
- Raisins and Cashews: Sauté raisins and cashews in ghee until the raisins plump up and the cashews turn golden. Use them as a delicious garnish to enhance the flavor and texture.
- Sesame Seeds and Coconut Bits: Toast sesame seeds and small coconut pieces in ghee, then mix them into the dish for added crunch and richness.
- Adjust Sweetness: Feel free to adjust the sweetness by increasing or decreasing the amount of jaggery based on your taste. The amount I’ve used is just right for my liking.
Aval Vilayichathu not only makes a wonderful tea-time snack but is also great for travel. Its sweet, mildly spiced flavor is sure to bring comfort to any moment of the day. Try this quick and easy Aval Vilayichathu recipe and share your comments below. Also, sont forget share your version with me on Instagram @platefullofyumm, and let us know how it turned out!