School and college days are truly the most memorable days of our lives. I am sure most of my readers will nod in agreement. Those carefree days of fun and laughter, those small stupid issues that we worried about and those never ending conversations with friends. Wow! The list can be never ending. But for me the most memorable and cherished memories are the after school snacks my mom used to prepare for me and my sister. Right from dosas, idlis, rottis, deep fried snacks, chaats, desserts and some no-cook snacks 🙂
One among these snacks that amma prepared was the bajjil uppukari / Avalakki oggarane that we simply relished. There are 2 variations to this – one was boludhu(white) bajjil and another was Kempu (red) bajjil 🙂
Today I present you with boludhu Bajjil / bajjil uppukari / Avalakki oggarane /tempered poha 🙂
Thin poha / flattened rice/ avalakki – 1 cup
Shredded coconut (fresh or frozen) – 1/2 to 3/4 cup
Green chillies – 2 to 3
Sugar – 2 tsp
Salt – as per taste
Cooking oil/coconut oil – 1 tbsp
Mustard seeds – 3/4 tsp
Urad dal – 1/2 tsp
Asofoetida – 1/2 tsp
Curry leaves – few
Dry red chillies – 2
In a large mixing bowl, add shredded coconut. (Defrost if using frozen)
Now crush in the green chillies with the coconut using your hands (This would be the best method but if you are not comfortable using your hands to crush the chillies, you can chop them mix it with the coconut).
After the green chillies, add the sugar and salt. Mix well using your hands to incorporate the green chillies, sugar and salt well.
The mixture would feel soggy to the touch, now add the poha little at a time adjusting the quantity needed for the coconut mixture.
Once done, check for salt and then move on to prepare the tempering.
In a small pan, prepare the tempering using the ingredients mentioned under the ‘for tempering’ section.
Add the tempering to the avalakki(poha) mixture and mix well.
Avalakki oggarane / bajjil uppukari is ready to be served.
Serve as is or with a hot cup of coffee !