Aval Poha Recipe – Jaggery & Camphor Flavored Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Aval Poha Recipe – Jaggery & Camphor Flavored Indian Breakfast

Hey everyone! If you’re looking for a quick, comforting, and subtly sweet breakfast that’s deeply rooted in South Indian tradition, you have to try this Aval Poha recipe. It’s a dish my grandmother used to make, and the aroma of jaggery and cardamom always brings back the warmest memories. It’s incredibly easy to put together, perfect for busy mornings, and a delightful change from the usual breakfast fare.

Why You’ll Love This Recipe

This Aval Poha isn’t just delicious; it’s special. The combination of flattened rice, jaggery, and a hint of edible camphor creates a unique flavor profile that’s both soothing and invigorating. It’s light, easily digestible, and a fantastic way to start your day. Plus, it comes together in under 15 minutes!

Ingredients

Here’s what you’ll need to make this delightful Aval Poha:

• 1 cup Aval (flattened rice)
• ?? cup + 2 tbsp Jaggery (powdered) – about 150-180g
• 1 Cardamom (powdered)
• 1 (mustard size) Edible camphor
• 1 pinch Salt
• 3 tablespoon Grated coconut

Ingredient Notes

Let’s talk about these ingredients – a few little tips can make all the difference!

Aval (Flattened Rice) – Types & Soaking

Aval, also known as Poha, comes in different thicknesses. I prefer the medium thickness for this recipe, as it holds its shape well. You don’t need to soak it for a long time – just a quick rinse is enough. We want it to retain a little texture.

Jaggery – Regional Variations & Substitutions

Jaggery is unrefined sugar, and it adds a beautiful caramel-like sweetness. You can find it in different forms – blocks, powder, or liquid. I find powdered jaggery easiest to work with. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Edible Camphor – Significance & Usage

Now, this one might sound unusual! Edible camphor (pachai karpooram) is traditionally used in South Indian cooking for its digestive properties and unique aroma. A tiny piece is all you need – it adds a subtle, cooling fragrance. Don’t worry, it doesn’t taste like medicine! You can find it in Indian grocery stores.

Cardamom – Fresh vs. Ground

Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well. It adds a lovely warmth and fragrance to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the aval (poha) thoroughly under cold water. Gently swirl it around with your hands to remove any dust. Then, drain all the water completely.
2. In a bowl, mix the rinsed aval with the powdered cardamom, a tiny pinch of salt, and the edible camphor. Give it a good mix.
3. Now, in a separate pan, heat the powdered jaggery with just a little water – about 2-3 tablespoons. We just want to dissolve the jaggery, so avoid adding too much water, or the poha will get soggy. Stir until the jaggery is completely melted and you have a smooth syrup.
4. Strain the warm jaggery syrup over the poha mixture. This helps to distribute the sweetness evenly. Mix everything really well, ensuring all the aval is coated in the jaggery syrup.
5. Let the mixture sit for about 30 minutes. This allows the aval to absorb the flavors and soften slightly.
6. Finally, add the grated coconut and mix thoroughly. And that’s it! Your Aval Poha is ready to be enjoyed.

Expert Tips

• Don’t overcook the jaggery syrup! It should just be dissolved, not caramelized.
• Adjust the amount of jaggery to your liking.
• Make sure the aval is not mushy after rinsing.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: If you like a little kick, add a tiny pinch of black pepper along with the cardamom.
• Festival Adaptations (Onam, Makar Sankranti): This Aval Poha is often made during Onam and Makar Sankranti. Some families add a handful of roasted peanuts or sesame seeds for extra crunch and flavor during these festivals. My aunt always adds a sprinkle of chopped dates!

Gluten-Free Confirmation

Yes! This Aval Poha recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Serving Suggestions

This Aval Poha is delicious on its own as a light breakfast or snack. You can also serve it with a cup of hot chai or filter coffee. It’s also lovely with a dollop of yogurt on the side.

Storage Instructions

Aval Poha is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still be tasty.

FAQs

What is Aval/Poha and where does it come from?

Aval, or Poha, is flattened rice. It’s a staple ingredient in Indian cuisine, particularly in Maharashtra and South India. It’s made by parboiling rice, drying it, and then flattening it.

Can I use brown rice poha in this recipe?

You can, but the texture and flavor will be different. Brown rice poha is a bit chewier and has a nuttier taste.

What is the purpose of edible camphor in this dish?

Edible camphor is believed to aid digestion and adds a unique, cooling aroma to the dish. It’s a traditional ingredient in South Indian cooking.

Can I make this recipe ahead of time?

You can prepare the poha mixture with the jaggery syrup ahead of time, but add the coconut just before serving to keep it fresh.

How can I adjust the sweetness level of the Aval Poha?

Simply adjust the amount of jaggery you use. Start with a little less and add more to taste.

Is jaggery healthier than sugar for this recipe?

Jaggery is considered healthier than refined sugar because it retains some of the natural minerals and vitamins found in sugarcane. However, it’s still a sugar, so moderation is key!