Here you go with the recipe…
Dry roast the sesame seeds and keep it aside, In the same pan, heat ghee and fry, roasted gram dal (till you get the roasted smell) and coconut bits (till it turns golden brown) separately…
Melt jaggery with 1/3 cup water and strain it. Add grated coconut to this and cook on low flame. Cook till the jaggery reduces a bit and the mixture becomes a semi dry consistency…
Add aval and roasted ingredients to the coconut jaggery mixture. Cook on low flame for 3-4 mins, stir continuously. Remove from fire and keep stirring for 2-3 mins. Add crushed cardamom and mix well…
- 250 gms Aval (beaten brown rice flakes )
- 250 gms Jaggery
- 1.5 cups Grated coconut
- 1/2 cup Coconut bits (Thengakothu)
- 1/2 – 1 tbsp Black sesame seeds
- 1/3 cup Roasted gram dal (pottu kadala)
- 3 Crushed cardamom
- 1.5 – 2 tbsp Ghee
- Heat ghee in a pan and fry black sesame seeds (lightly), roasted gram dal (till you get the roasted smell) and coconut bits (till it turns golden brown) separately.
- Melt jaggery with 1/3 cup water and strain it.
- Add grated coconut to this and cook on low flame. Cook till the jaggery reduces a bit and the mixture becomes a semi dry consistency.
- Add aval and roasted ingredients to the coconut jaggery mixture. Cook on low flame for 3-4 mins, stir continuously. Remove from fire and keep stirring for 2-3 mins. Add crushed cardamom and mix well. Cover and keep for 20-25 mins.
- You can eat it as it is or serve with banana.
Do a taste check of jaggery to assess the sweetness and adjust the qty accordingly. Make sure not to cook the mixture for long after adding Aval, overcooking may harden the Aval. If you want, you can add 1-2 tsp of ghee while cooking jaggery and coconut mixture. Once it is cooled completely, you can store it in an airtight container in fridge for a month or so. Keep at room temp for 25-30 mins before serving or MW for a min or so. You can also store it at room temp in an airtight container for 2-3 days.
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7 thoughts on “Aval Vilayichathu (Sweetened Beaten Rice Flakes With Coconut & Jaggery)”
Dear Maria Mam,
in the AVAL VILAYICHATHU, we have added Cheruparippu ( Moong Dal )
due to non availability of Pottu Kadala ( Roasted Gram Dal ).
It was very tasty.
Thanks & Regards,
It was very easy to prepare, delicious, far better than fast food snacks and keep it for 3 days
in room temp. We are regularly preparing your great recipes.
Thanks & Regards,
Thank you so much :) Happy to know that you liked this recipe.
Btw, please call me Maria :)
One doubt..should I first wet the aval before putting it to the jaggery?? I tried the recipe and the aval is kind of hard.. Or is that how its supposed to b.. :) never had it before
I added the aval just like that. The texture of this dish is a bit crunchy and not soft like aval nanachathu. however it should not be too hard also.
Hi Marias, I am a true fan of your blog, however, I was surprised at the step-by-step ingredients list, which states “black gram” which is actually “urad dal” while the cooking instructions state “potu kadala” which should be “roasted gram”, sure this must be a typo :)
Thank you so much for pointing it out, yeah it was a mistake from my side. I’ve corrected it now, it’s pottukadala only..
Nice to know that you like the blog, thanks :)