Steamed Savory Poha Balls: A Light & Flavorful South Indian Delight (Aval Kaara Kozhukkattai)
25 minutes
1312 reads
About Steamed Savory Poha Balls: A Light & Flavorful South Indian Delight (Aval Kaara Kozhukkattai)
Craving a light yet flavorful South Indian delight? These Steamed Savory Poha Balls (Aval Kaara Kozhukkattai) offer a unique, healthy twist on tradition, perfect for a comforting meal any time of day.Fluffy flattened rice (poha) is tempered with aromatic spices like mustard seeds, curry leaves, and chilies, then steamed to perfection. This no-onion, no-garlic recipe is incredibly digestible and gentle on the stomach.Enjoy these flavorful little bites for breakfast, dinner, or a satisfying snack—a truly nutritious and delicious experience awaits!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Tempering Ingredients
- 1 tsp Mustard Seed
- 1 tsp Gram black
- 1 tsp Chickpea split
- 2 Chili green, slit lengthwise
- 2 Chili broken into pieces, dried, red
- 1 sprig Curry Leaf
- ¼ tsp Asafoetida powder
Poha Mixture
- 500 gm Flattened Rice aval, poha
- 200 ml Water
- 2 tsp Coconut Oil
- Salt to taste
Instructions
- Rinse the poha thoroughly under cold water. Drain well and set aside. This removes excess starch and ensures a light, fluffy texture.
- Heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter. This releases their characteristic nutty flavor.
- Add the urad dal and chana dal to the pan. Sauté until they turn golden brown. This adds a pleasant crunch and depth of flavor.
- Add the green chilies, red chilies, asafoetida powder, and curry leaves. Sauté for a minute until fragrant. This infuses the oil with aromatic spices.
- Pour in the water and add salt to taste. Bring the mixture to a boil.
- Add the drained poha to the boiling water. Stir well to combine. Cook for 2 minutes, or until the poha is heated through and has absorbed the flavors of the tempering.
- Remove the pan from the heat and let the poha mixture cool slightly. Once cool enough to handle, shape the mixture into lemon-sized balls.
- Steam the poha balls for 10 minutes. This ensures they are cooked through and have a soft, pillowy texture.
- Serve the Aval Kaara Kozhukkattai hot with your favorite chutney, pickle, or a sprinkle of sugar.
Recipe Notes
Good To Know
- For added texture and flavor, mix in a tablespoon of finely grated fresh coconut and a handful of roasted, crushed peanuts into the poha mixture before shaping the balls.
- If you prefer a milder heat, deseed the green chilies or substitute with finely chopped mild bell pepper for a subtle crunch without overwhelming spice.
- To ensure the poha balls hold their shape, let the mixture rest for 5-10 minutes after tempering to allow moisture to distribute evenly—this makes shaping easier and prevents crumbling during steaming.
- Serve the steamed poha balls with a side of coconut chutney or a tangy tomato dip for a complete and visually appealing South Indian platter.
Expert Tips
- For a richer flavor, try using thick poha (flattened rice) as it absorbs the flavors better and creates a softer texture.
- Don't oversteam the poha balls, as this can make them mushy. Steam them just until they are firm and heated through.
- Get creative with the tempering! Add curry leaves, mustard seeds, and a pinch of asafoetida for a traditional South Indian touch.
Storage Instructions
- Store leftover poha balls in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer or microwave before serving.
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Recipe Nutrition
Calories: 604kcalCarbohydrates: 35gProtein: 3gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 12g
subhashni venkatesh
Articles: 12
4 Comments
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Such a delicious dish! Thank you.
Looks so appetizing! Thank you for posting.
What a flavorful dish! Thanks for sharing.
Looks so incredible! Thank you for sharing.