Aval Vilayichathu (Sweetened Beaten Rice Flakes With Coconut & Jaggery) was one of my fav “Nalumani Palaharam” (tea time snacks) while growing up. Though it's considered as a tea time snack, I used to have it for breakfast and lunch also. During my childhood days, whenever there was a big family get together, Aval Vilayichathu was one of the regular items.
Since it can be made in advance and stored, it was always a go to recipe for huge gatherings. It's always a good snack to have when you've a battalion of hungry kids to feed :)
Sometimes I get mails, asking for recipes which can be used for road trips. This dish stays fresh for 2-3 days at room temp, so if you are looking for a snack for your road trips, this is a good one.
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…
Ingredients
- 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
Instructions
- 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.
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,
ANIL
Maria Mam,
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,
Anil
Hi Anil,
Thank you so much :) Happy to know that you liked this recipe.
Btw, please call me Maria :)
Cheers
Maria
Hi,
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
Hi Alice,
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.
Cheers
Maria
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 :)
Hi Crystal,
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 :)
Cheers
Maria