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<p><strong>Aval </strong>is the*Malayalam*Word for<strong> Beaten*Rice</strong> or <strong>Rice Flakes</strong>. In Kerala, <strong>Red/Brown Aval</strong> is commonly used. Aval Nanachathu, *Aval Velayichathu, Aval Payasam are some common dishes made using Rice Flakes. <strong>Aval Vilayichathu (Sweetened Rice Flakes)</strong> is a popular teatime*snack*in Kerala. It is made using Rice Flakes, coconut and jaggery. Aval Vilayichathu, if roasted properly can be stored for a long time. You can refrigerate it to prolong its shelf life.</p>
<div id="attachment_5281" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5281 " title="IMG_2752" src="http://recipes.malayali.me/wp-content/uploads/2010/11/IMG_2752.jpg" alt="Aval Velayichathu" width="517" height="342" /><p class="wp-caption-text">Aval Velayichathu (Sweetened Rice Flakes)</p></div>
<p><strong>Aval Velayichathu</strong> is usually eaten with <strong>Ripe Bananas</strong> or <strong>Plantain</strong>. When you prepare Aval Vialyichathu, it will be slightly mushy but when you refrigerate the Aval, the flakes tend to become separate as shown in the picture.</p>
<p><strong><span>Ingredients</span></strong></p>
<ol><li>Red/Brown Aval (Rice Flakes/Beaten Rice/Poha) – 1 kg</li>
<li>Shredded Coconut – 1 or 2*whole*coconuts (Around 8 cups)</li>
<li>Jaggery (Sharkkara) – 1.25 kg (Chunks or Powder)</li>
<li>Powdered Cardamom (Elakka) – 6 to 8 pods</li>
<li>Cumin Seeds (Jeerakam) – 1 tbsp</li>
<li>Dried Ginger Powder (Chukku Podi) – 1 tsp</li>
<li>Bengal Gram Dal (Kadala Parippu)/ Moong Dal (Cherupayaru Parippu) – 1 handful</li>
<li>Ghee – 2 tbsp (optional)</li>
<li>Water – as needed</li>
</ol><p><strong><span>Preparation Method</span></strong></p>
<ol><li>Heat a non stick pan and dry roast the lentils (parippu) for a few minutes and keep it aside.</li>
<li>Add the cumin seeds to the same pan and lightly roast it. Keep it aside.</li>
<li>To the same pan, add the rice flakes (aval) and roast it for around 5 minutes till it becomes crisp. Remove and keep aside.</li>
<li>Next, add the grated coconut to the same pan and fry it on medium-low heat stirring*continuously, till it becomes light brown in color. Remove and keep aside.</li>
<li>In another pan, boil jaggery along with 1 cup water. Stir continuously*until it melts to form a syrup.</li>
<li>Allow it to cool and then filter the syrup to remove any particles.</li>
<li>Reheat the filtered jaggery syrup for around 5-10 minutes until it begins to thicken. Stir continuously while it thickens. Take a pinch of the syrup and check if you can form a thread between your thumb and forefinger. If so, remove the syrup from heat.</li>
<li>Transfer the jaggery syrup to a bigger pan and add the fried coconut to this syrup and mix well.</li>
<li>Add the fried rice flakes (aval) and roasted lentils, little by little into the syrup and mix well until combined. Sprinkle the cardamom powder, roasted cumin seeds and dried ginger. Mix everything thoroughly.</li>
<li>Pour ghee over the mixture and combine*everything (Optional).</li>
</ol><p><strong><span>Note</span></strong></p>
<ul><li>If you need to store Aval Vilayichathu for a long time, it is better to use 1 Whole Coconut*instead*of 2 coconuts.</li>
<li>You can increase or decrease the jaggery used to suit your taste buds.</li>
<li>You can refrigerate*the*Aval Velayichathu for 2-3 months.</li>
<li>You can also roast the lentils and cumin seeds in ghee instead of dry roasting.</li>
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<p><strong>Aval </strong>is the*Malayalam*Word for<strong> Beaten*Rice</strong> or <strong>Rice Flakes</strong>. In Kerala, <strong>Red/Brown Aval</strong> is commonly used. Aval Nanachathu, *Aval Velayichathu, Aval Payasam are some common dishes made using Rice Flakes. <strong>Aval Vilayichathu (Sweetened Rice Flakes)</strong> is a popular teatime*snack*in Kerala. It is made using Rice Flakes, coconut and jaggery. Aval Vilayichathu, if roasted properly can be stored for a long time. You can refrigerate it to prolong its shelf life.</p>
<div id="attachment_5281" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5281 " title="IMG_2752" src="http://recipes.malayali.me/wp-content/uploads/2010/11/IMG_2752.jpg" alt="Aval Velayichathu" width="517" height="342" /><p class="wp-caption-text">Aval Velayichathu (Sweetened Rice Flakes)</p></div>
<p><strong>Aval Velayichathu</strong> is usually eaten with <strong>Ripe Bananas</strong> or <strong>Plantain</strong>. When you prepare Aval Vialyichathu, it will be slightly mushy but when you refrigerate the Aval, the flakes tend to become separate as shown in the picture.</p>
<p><strong><span>Ingredients</span></strong></p>
<ol><li>Red/Brown Aval (Rice Flakes/Beaten Rice/Poha) – 1 kg</li>
<li>Shredded Coconut – 1 or 2*whole*coconuts (Around 8 cups)</li>
<li>Jaggery (Sharkkara) – 1.25 kg (Chunks or Powder)</li>
<li>Powdered Cardamom (Elakka) – 6 to 8 pods</li>
<li>Cumin Seeds (Jeerakam) – 1 tbsp</li>
<li>Dried Ginger Powder (Chukku Podi) – 1 tsp</li>
<li>Bengal Gram Dal (Kadala Parippu)/ Moong Dal (Cherupayaru Parippu) – 1 handful</li>
<li>Ghee – 2 tbsp (optional)</li>
<li>Water – as needed</li>
</ol><p><strong><span>Preparation Method</span></strong></p>
<ol><li>Heat a non stick pan and dry roast the lentils (parippu) for a few minutes and keep it aside.</li>
<li>Add the cumin seeds to the same pan and lightly roast it. Keep it aside.</li>
<li>To the same pan, add the rice flakes (aval) and roast it for around 5 minutes till it becomes crisp. Remove and keep aside.</li>
<li>Next, add the grated coconut to the same pan and fry it on medium-low heat stirring*continuously, till it becomes light brown in color. Remove and keep aside.</li>
<li>In another pan, boil jaggery along with 1 cup water. Stir continuously*until it melts to form a syrup.</li>
<li>Allow it to cool and then filter the syrup to remove any particles.</li>
<li>Reheat the filtered jaggery syrup for around 5-10 minutes until it begins to thicken. Stir continuously while it thickens. Take a pinch of the syrup and check if you can form a thread between your thumb and forefinger. If so, remove the syrup from heat.</li>
<li>Transfer the jaggery syrup to a bigger pan and add the fried coconut to this syrup and mix well.</li>
<li>Add the fried rice flakes (aval) and roasted lentils, little by little into the syrup and mix well until combined. Sprinkle the cardamom powder, roasted cumin seeds and dried ginger. Mix everything thoroughly.</li>
<li>Pour ghee over the mixture and combine*everything (Optional).</li>
</ol><p><strong><span>Note</span></strong></p>
<ul><li>If you need to store Aval Vilayichathu for a long time, it is better to use 1 Whole Coconut*instead*of 2 coconuts.</li>
<li>You can increase or decrease the jaggery used to suit your taste buds.</li>
<li>You can refrigerate*the*Aval Velayichathu for 2-3 months.</li>
<li>You can also roast the lentils and cumin seeds in ghee instead of dry roasting.</li>
</ul><!-- AddThis Button BEGIN -->
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<p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/veg-recipes/batata-poha-seasoned-rice-flakes-and-potato" rel="bookmark" title="Permanent Link: Batata Poha (Seasoned Rice Flakes and Potato)">Batata Poha (Seasoned Rice Flakes and Potato)</a></li>
<li><a href="http://recipes.malayali.me/non-veg/poha-with-kheema-rice-flakes-with-minced-meat" rel="bookmark" title="Permanent Link: Poha with Kheema (Rice Flakes with Minced Meat)">Poha with Kheema (Rice Flakes with Minced Meat)</a></li>
<li><a href="http://recipes.malayali.me/menu/sweets/rice-pudding" rel="bookmark" title="Permanent Link: Rice Pudding">Rice Pudding</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/vegetable-poha-beaten-rice-with-vegetables" rel="bookmark" title="Permanent Link: Vegetable Poha (Beaten Rice with Vegetables)">Vegetable Poha (Beaten Rice with Vegetables)</a></li>
<li><a href="http://recipes.malayali.me/veg-recipes/mulaka-pachadi-green-chillies-in-tamarind-jaggery-sauce" rel="bookmark" title="Permanent Link: Mulaka Pachadi (Green Chillies in Tamarind & Jaggery sauce)">Mulaka Pachadi (Green Chillies in Tamarind & Jaggery sauce)</a></li>
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