| [h=1]Aval Upma[/h]1. Use the first to make this food with either the thick or medium-thick aval. 2. Use the second to make aval upma with the thin aval / paper avalakki.Aval upma is a delicious food and can be made easily within minutes, if you are using medium-thick or paper-thin aval. When you or your family members are hungry, or guests arrive without notice, and you have to make food fast, aval upma, as an instant upma, would be an ideal choice. A highlight of the aval upma recipe is that it needs only a few, common ingredients.
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1. Use the first to make this food with either the thick or medium-thick aval.
2. Use the second to make aval upma with the thin aval / paper avalakki.
Do note, however, that the upma would taste better if it is made from thin aval / paper avalakki.
Savor aval upma with a generous amount of fresh coconut gratings and a few drops of lemon juice. As a side dish, use coconut chutney or fresh yogurt / curd.Do note, however, that the upma would taste better if it is made from thin aval / paper avalakki.
Savor aval upma with a generous amount of fresh coconut gratings and a few drops of lemon juice. As a side dish, use coconut chutney or fresh yogurt / curd.
How to make Aval upma from Thick or Medium-Thick Aval?
| 1. | Wash thick aval / avalakki / beaten rice. Drain the water. Soak the aval in about three-fourth cup of water for about twenty minutes. Check the aval if it is soft: If it is, but water is still present, drain it by taking a handful of aval and pressing the same between your palms. If the aval is hard, add extra water and soak the aval for few more minutes. OR Wash and drain medium-thick aval / avalakki / beaten rice. Repeat this process again. Keep aside. | 
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| 2. | Chop the onions and chillies. Keep aside. | 
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| 3. | Heat oil in a pan. | 
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| 4. | Add mustards when the oil becomes hot. |
| 5. | Add groundnuts and channa dal when the mustards begin to splutter. Fry for 1 minute. | 
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| 6. | Add urad dal and cumin seeds and fry till the dals turn golden brown. | 
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| 7. | Add curry leaves, ginger and onion. Fry till onion turns to golden brown. | 
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| 8. | Add turmeric. Fry for 1 minute. | 
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| 9. | Add aval and salt. Mix and fry till aval becomes hot. Add coconut gratings, and lemon juice. Mix. Turn off the stove. |
| 10. | Garnish with chopped coriander leaves. Aval upma is ready. |
| TIPS | How to make Aval Upma from Thick or Thin Aval? |
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If you want to store aval upma, made from thick aval, longer, then:
Heat about one-and-a-half cup of water.
Add washed aval and boil for 2-3 minutes.
Turn off the stove. Cover with a plate and let the aval stand for 5-10 minutes. After the aval becomes soft, drain the water.
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