Aval Upma, also known as Poha Upma, is a simple and nutritious breakfast dish that can be prepared quickly. It consists of cooked poha mixed with sautéed onions, lentils, and spices. The process of making Aval Upma is detailed in this post, complete with step-by-step images and a video tutorial.

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Aval Upma is a convenient and simple breakfast option. It can also be enjoyed as a snack or a satisfying meal by incorporating cooked vegetables into the dish. You have the choice to make it with or without vegetables according to your preference.

About Aval Upma

Aval Upma is a convenient option for busy mornings or evenings when there isn’t enough time to prepare breakfast or dinner. It’s especially useful when we don’t have enough idli dosa batter and need a fast breakfast solution. My husband and children don’t have many complaints compared to other upma recipes.

I appreciate how this recipe is both delicious and satisfying despite its simplicity. I am a fan of all dishes made with aval or poha because they can be prepared quickly and effortlessly. This recipe only takes 30 minutes to make and is also nutritious.

If you are looking to make a nutritious and satisfying breakfast or dinner, consider preparing Aval Upma with vegetables. You can either steam the vegetables separately and add them in, or cook them together with the tempering – whichever method is more convenient for you.

A vegetable-free version of aval upma is a speedy snack option. For a lighter tea time snack, you can omit the vegetables and only use onion and tempering spices.

Take a look at my previously shared poha recipes. My top favorite is sweet poha, followed by aval upma.

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Aval Upma Video

Aval Upma Ingredients

• Reworded: You have the option to select thick or thin poha based on what is available and what you prefer. It is important to soak and drain it properly in order to achieve perfectly separated grains.

• To add variety to your dish, incorporate vegetables such as potatoes, carrots, peas, corn, and beans. Avoid overcooking the vegetables, as they should maintain a slight crunchiness.

• Spices : A simple tadka is made using mustard seeds, urad dal, cumin seeds, hing, curry leaves, ginger and green chillies. Turmeric powder is also used for flavor and color.

• You have the option to include either peanuts or cashews for a crunchy texture.

• Add a finishing touch: Sprinkle with fresh cilantro leaves.

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Aval Upma Recipe Step by Step

Preparing Poha

Soak 1 cup of flattened rice flakes in water for 2-3 minutes. If using thicker flakes, soak for 3-4 minutes. For thinner flakes, 2 minutes is sufficient to prevent them from becoming too soft.

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Remove excess water, thoroughly rinse, and put aside.

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When applying pressure with your fingers, the texture should be smooth rather than mushy. If it is still stiff, let it soak for an additional 2 minutes. Be careful not to over-soak the poha and make it mushy.

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Sprinkle in desired amount of salt and 1/4 teaspoon of turmeric powder.

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Mix thoroughly to ensure even distribution. Set aside.

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Heat 2 tablespoons of oil in a pan, then add around 10 cashews. Cook until they become golden, then remove them from the pan and set them aside.

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Tempering

Add 1 teaspoon of mustard seeds and allow them to splutter. Next, include 1/2 teaspoon of urad dal and 1/2 teaspoon of cumin seeds.

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Saute 2 green chilies, 1 teaspoon of finely chopped ginger, a pinch of hing, and a few curry leaves together.

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Add one medium onion that has been finely chopped and the necessary amount of salt. Cook until it becomes translucent.

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Cooking vegetables

Add 1/4 cup of diced carrots and 1/4 cup of frozen peas.

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11.Saute for 1 minute.

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Cook with the lid on until the vegetables are tender but not overly soft.

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Heat a pan and sauté the ingredients briefly before adding the prepared poha.

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14.Mix it well.

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Cover and cook for 1 minute.

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Garnish

Lastly, include fried cashews and 1 tablespoon of coriander leaves.

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Mix quickly and turn off.

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The hot aval upma is now prepared and ready to be served!

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Expert Tips

• If desired, you may also include onions and tomatoes together.

• There are many ways to make this simple upma dish, but you can omit the cumin seeds and instead use roasted cumin powder while tempering. You could also include a small amount of sambar powder or red chili powder.

• You have the option to include vegetables, and you can also add your preferred vegetables.

• You have the option of including 2 tablespoons of coconut for added flavor and taste.

• You may also include 1 teaspoon of chana dal when tempering.

• You may also substitute peanuts for cashew nuts.

• The amount of time needed to soak poha varies depending on its thickness. Thin poha requires less time, while thick poha may need a bit more time. Adjust the soaking time accordingly.

Serving & Storing Suggestion

You can enjoy it hot on its own or pair it with your preferred chutney.

Poha can be kept at room temperature for up to one day, but this may vary depending on the climate. If not consumed within 10-12 hours, it should be refrigerated. When serving, it can be reheated for a hot meal.

FAQS

1.What is Poha?

Poha, also known as flattened rice flakes or aval, is a dish typically made from rice that has been pounded into flat flakes while raw, toasted, or parboiled. The flattened flakes are then dried, roasted, and flattened further with rollers. Poha is available in thin, medium, and thick varieties. This information was sourced from Wikipedia.

What can be paired with Aval Upma?

Aval Upma is delicious by itself, but it pairs well with Coconut Chutney and Fried Gram Dal Chutney.

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If you have any additional inquiries regarding this Aval Upma, please email me at [email protected] Also, be sure to follow me on Instagram, Facebook, Pinterest, YouTube, and Twitter.

Have you tried making Aval Upma? Please share your thoughts on how it turned out. Don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

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