Category Archives: Snacks

Avalakki halwa/Poha halwa

Avalakki/Poha – 1/2 cup
Sugar – 1 1/4 cup
Water – 1 cup
Milk – 1 cup
Cardamom powder – 1/4 tsp
Ghee – 2 tbsp
Raisins and cashews – as required

1. Dry roast the poha for 5-6 minutes and allow it to cool.
2. Coarsely grind the poha in a mixer.
3. Roast the poha powder again for 2 minutes.
4. Boil milk and keep it aside. Boil water and pour it to the poha along with one glass of boiling water and cook it for 5-7 mins until the poha is well cooked.
5. Add sugar and cardamom powder and keep stirring. Adding of sugar will loosen the mixture and it will become watery.
6. Keep stirring by adding ghee until the mixture starts sticking out of the kadai and becomes solid.
7. The kesari can be decorated with fried raisins and cashews.

The above halwa serves 3 people easily!

– artificial colour can be added to improve the look of the halwa.
– If you dont prefer sugar, this can be tried with jaggery as well.

Avalakki uppukari


1. Beaten rice/Avalakki/Poha – 1.5 cup

2. Onion – 1 (finely chopped)

3. Green chillies – 1 (finely chopped)

4. Coriander leaves – as required. (finely chopped)

5. Curry leaves – as required.

6. Grated coconut – 1.5 tablespoon.

7. Salt – as required.

8. Mustard seeds and urad dal – for seasoning.


1. Mix finely chopped onion, coriander leaves, green chillies, grated coconut thoroughly by adding required amount of salt.

2. Season it with mustard seeds, urad dal and curry leaves. Mix well.

3. Now add avalakki to it and mix thoroughly.

The above said ingredients serves 2 people.


Rava kara Appa (Rava paddu)


1. Semolina/ Chiroti Rava / Bombay Rava – 1.5 cups

2. Curd – 1/4 cup

3. Onion – 1 (finely chopped)

4. Curry leaves – As required

5. Ginger – 1/2 tsp (finely chopped)

6. Green chillies – 2 (finely chopped)

7. Salt – As required

8. Oil – As required for frying.


1. Mix Rava and curd to make a paste. Add water to it so that the batter consistency comes to that of idli batter. Keep it aside for half an hour.

2. Add finely chopped onion, green chillies, curry leaves, ginger, salt to it and mix well.

3. Take Appe pathra (Appa kara/ Pan with depressions), pour oil and boil.

4. Now add about 1 tbsp of batter to each depression, close it with a lid and cook for 2-3 mins. Turn the appas upside down and cook again for 2-3 mins.

Serve it along with chutney or sambhar. Around 20 paddus can be prepared with the above said ingredients.