Avalakki upkaari is quite popular in Karnataka and served in many weddings as one of the breakfasts items.
Typically this is a light snack which does not need any special method of preparing and I feel quite guilt free as nothing fried is added.
This is kind of no measurement , just toss the ingredients and you have one snack with so many variations.Just as we do with chaats and bhel the variations are many.
Thin paper avalakki ( beaten rice) 2 cups
1 tbsp coriander seeds
1 tbsp cumin seeds
2 small byadagi red chiilies or any other ref chillies.
2 tbsp sugar
salt to taste
Freshly chopped coriander leaves.
1 tbsp mustard seeds
1/2 tsp udad dal
sprigs of curry leaves
1 red chilly
Ina wide bottomed pan first saute the avalakki till nice and crispy.Do not allow to brown or get golden colour.
We are sauteing the avalakki only to dispel the raw taste and aroma.
This should take around 5 minutes.Keep it aside while we assemble the other ingredients.
1) In a hot pan add oil for seasoning and crackle the mustard seeds,udad dal seeds, red chilly, curry leaves.
When the udad dal changes colour to golden . switch off the gas and keep aside.
2)Grind coarsely the coriander seeds,cumin seeds red chillies in a mixie.
3)Grate the coconut fresh and add it to the coarsely ground powder.
4) Mix well all the ingredients coconut gratings, coarsely ground powder,salt,sugar,
coriander leaves,curry leaves and add the paper avalakki (beaten rice).
After 5 minutes when the flavors of the spiced condiments is absorbed by the avalakki , it will taste delicious.
This is a great favourite among Kannadigas especially from North Karnataka
specially Udupi where this was a part of the wedding breakfast.
We enjoy this a lot and call it time pass snack as it helps to satisfy small hunger pangs and goes well with tea and coffee.
Other variations to have Avalakki as a snack.
Addition of chopped onions and small green chillies, pinch of sugar, salt,asafoetida and fresh coconut gratings and garnished with roasted peanuts gives a different taste.
If you are in a hurry to eat something quick , simply saute the avalakki and do the seasoning, and add rasam powder instead of grinding the coriander seeds, red chiliies and cumin. Skip the coconut and have it as a crispy snack. See the pics below whci is a dry form of crispy avalakki which is sauteed lightly to remove the raw smell and also to give it a nice crispy texture.This kind of avalakki is the basic one which people keep a stock of in air tight containers.
Somethings can be prepared well in advance , for instance buy in bulk the raw avalakki, clean it if necessary and then saute them well in a wide heavy bottomed pan.
Do the seasoning of red chillies, curry leaves, turmeric powder ,mustard seeds, cumin and add store bought roasted peanuts if you dont have at home immediately.
Add bits of roasted kopra bits and hing. Garnish with curry leaves.Cool and store in a air tight container.
When ever you need a different snack , just add some fresh coconuts, add some chopped onions, garnish with dhania leaves and a pinch of sugar. It can be eaten dry as it is too.
Just as mixture is famous in Taminadu , avalakki and its myriad varieties is famous in Karnataka and I have been eating this almost everyday of my life as I grew up in Karnataka. We usually buy the paper thin avalakki in bulk. Hope you will enjoy the different snack.