Wednesday, May 23, 2012

Avalakki unde/Avalakki pundi gatti/Steamed flattened rice balls

I cook three times a day & I try not to keep the left overs from the previous meal. Even after making so many varieties of food, sometimes my family exclaim"not again" & I find it a challenging task to plan my daily menu. I keep looking for interesting alternatives every day & during one such days, the avalakki pundi gatti came to my rescue.
Quick language translation:
Avalakki (Kannada)/Poha (Hindi)/ Aval (Tamil & Malayalam)/Pohe (Marathi)/Flattened rice (English)

Preparation time: 15 mins
Cooking time: 50 mins

Ingredients: ( Got around 28 lime sized balls with this measurement)
Coarsely grounded flattened rice: 2 cups or 2.5 cups of thick flattened rice (Refer notes below # 1).
Water: 4 cups
Oil: 1 tbsp
Mustard seeds: 1 tsp
Urad dal: 2 tsp
Channa dal: 1 tbsp
Curry leaves: 6-8 nos
Salt: As needed

Special utensils needed:
A steamer or a pressure cooker without the whistle.


  • Coarsely powder the flattened rice.
  • Boil water in a sauce pan.
  • Meantime, add the oil to a broad vessel. When oil is hot, add mustard seeds followed by urad & chana dal. When dal turns golden brown, add curry leaves. When curry leaves wilt, add the boiling water to it. Add the salt. Reduce the heat to medium low.
  • Add the coarsely powdered flattened rice to the boiling water & start mixing thoroughly until the flattened rice is completely cooked. It will form a single mass & starts leaving the edges & the bottom of the vessel. (Refer notes below # 2). Mine took around 5-7 mins.

  • Add sufficient water to the steamer & keep the steamer on medium-high heat.
  • Grease the plate on which these balls will be placed.
  • Keep cold water next to you & start making balls using the hot dough ready. Dip your hands in cold water, take lime sized dough & form either a fist or a ball with that dough. Keep the ball on the greased plate & repeat the procedure for the remaining dough. 
  • Place the plate/thali in the steamer & reduced the heat to medium. Cook for 30-40 mins.
  • Let them cool for a couple of minutes & then serve them with a chutney of your choice.


  1. For 2.5 cups of flattened rice, I got 2 cups of the coarsely grounded flattened rice. The idea is to use 1:2. For every 1 cup of coarsely grounded flattened rice, use 2 cups of water. 
  2. Gently wet your fingers & touch the hot dough. If the dough isn't sticky, then you are done.
  3. If you do not have a steamer, use a pressure cooker like I did !

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