Preparation Time: 5 mins
Cooking Time: 15 mins
Thick rice flakes | Gatti avalakki | Thick poha: 3 cups
Boiled Potato: 1, medium sized
Diced bell pepper: 1/4th cup (I have used red bell peppers)
Frozen corn: a fistful, refer notes
Green chillies: 3-4 nos, sliced
Curry leaves: 4-6 nos, torn
Oil: 1 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Urad dal | Skinned black gram dal: 1 tsp
Peanuts: 1 tbsp
Turmeric powder: 1/8 tsp
Salt: As needed
Sugar: 2 tsp, optional
Lemon juice: 2 tsp
Dice the boiled potato & keep aside. Thaw the frozen corn kernels.
Wash the rice flakes thoroughly. Add the washed rice flakes to a colander & let the rice flakes sit in the colander for about 5 mins. The rice flakes will absorb water & become soft.
Meantime, heat oil in a broad kadai/pan. When oil is hot, throw in the mustard & cumin seeds. When seeds turn golden brown, add the urad dal & peanuts. Cook till the peanuts turn golden brown.
Add the sliced green chillies, curry leaves & saute till the curry leaves wilt. Add the diced bell pepper. Cook till the bell peppers are soft & yet firm.
Throw in the corn kernels, diced potato & turmeric. Mix well. Cook for a minute.
Add the soaked rice flakes to the tempering. Throw in the salt, sugar & mix well.
Cook the rice flakes on a medium heat for 2-4 mins.
Add the lemon juice. Mix well & turn off the heat.
Serve the seasoned rice flakes (avalakki oggarane) hot or warm. It tastes great either ways.
- You could replace frozen corn kernels with frozen sweet peas or frozen green peas too.
- Fresh corn kernels could be added as well. Make sure to cook the fresh corn kernels before adding it to the tempering.
- This is a very basic avalakki oggarane or batata poha recipe. You could add or omit vegetables as per your choice.
- One more variation is making the avalakki oggarane with onion. Onion adds the crunch & a different flavor to the poha.