Aval is naturally a very healthy ingredient and anything made with it not only becomes easily digestible but also the preparation is very quick and easy as well. Puttu in general is a zero oil/fat recipe which can be safely had for breakfast or for snack without any guilt by kids and adults alike. Usually this is the first neiveidhyam (prasad) that we make for Krishna Jayanthi (Gokulashtami) at my household. We also make this for prasad during Navratri whenever we get unexpected guests in the evening to give in tamboolam as it is super quick to make and it also breaks the monotony of making various Sundal varieties for Navaratri.
Mostly any dish prepared with jaggery is preferred to be offered as Prashad to God in my home. As it is easily digestible, this puttu also couples as a recipe that is apt during fasting (vrat) days during any festival time.
Aval Puttu Recipe
Prep time: 15 mins | Cook time: 2 mins | Serves: 2
Cuisine: South Indian | Category: Breakfast
Cuisine: South Indian | Category: Breakfast
Ingredients:
- Aval – 1 cup
- Water – 1/2 cup
- Powdered jaggery – 1/2 cup
- Fresh Grated coconut – 1/4 cup
- Cardamom powder – 1/4 tsp
Instructions:
- Heat water in a bowl till it comes to a rolling boil. Switch off the stove.
- Wash Aval and rinse with water and immediately pour the boiling water over the Aval and close the bowl tightly with a bowl and let it rest for 10-15 minutes.
- The Aval would have absorbed all the water and would have bloomed well and would have become soft as well.
- Now add powdered jaggery, grated coconut, cardamom powder and fluff well with a fork or spoon.
- Serve immediately.
Notes:
- I get clean jaggery here, so I use it as it is, else dissolve the jaggery in hot water and filter the impurities by passing the syrup through a sieve and use it instead.
- You can also use sugar in the place of jaggery.
- If you like, you can add ghee roasted broken cashew nut pieces to add a bite to the puttu.
- Using red colored Aval (poha) is even more nutritious.
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