Children are passionate food lovers. Whenever we offer food to our children, we first consider whether it is nutritious. What if we serve food? Once a child likes a dish that they have once liked, they tend to want the same taste, aroma, and taste again and again, and that dish becomes their favorite food. Because of its flavor and simplicity, this is more than just a kid’s favourite. Adults often love it too.
Aval Vilayichathu is a famous Kerala snack made mainly of crushed rice, jaggery and coconut. Enjoy as a light breakfast with just mixed fruit or bananas, or as a tea time snack. It’s healthy, easy to prepare, and convenient when you don’t have time to make breakfast or a snack.The Malayalam word for beet rice or rice flakes is ‘aval’. Red/Brown Aval is widely used in Kerala. Aval Nanachathu, Aval Veraichathu and Aval Payasam are popular recipes using rice flakes. In Kerala, avar vilaychathu (rice flakes with added sugar) is a popular teatime snack. It uses rice flakes, coconut and jaggery. Properly roasted, Avalai Chathu can be stored for a very long time. Can be refrigerated to extend shelf life. It is usually eaten with ripe bananas, root vegetables and avar velaichatu. Aval Vialyichathu is a bit mushy when cooked, but tends to separate flakes when chilled.
Here is the recipe for Aval Vilaychatu.
material:
1. 1 cup rice flour
2. 1/2 cup jaggery
3. 9-10 cardamom
4. 2 tbsp crushed dried ginger
5. 1 cup water
6. 1/2 cup grated coconut
7. Cashew nuts 100 grams
8. 100 grams of raisins
9. Peanuts 100 grams
10. Ghee
Aval Vilayichathu/ pinterest.com
Method:
1. When the jaggery is completely dissolved, strain the soil to remove the soil, add water and crushed jaggery to the pot and mix.
2. Grab the pan. Add the grated coconut and cook over low heat until light golden brown, stirring constantly. Transfer to a bowl and set aside.
3. Then heat the ghee in a heavy-bottomed pot over medium heat, add the cashews, raisins and peanuts and heat until the color turns light golden. Then transfer the mixture to a bowl and set aside.
4. Pour the strained and melted jaggery into the pan. When it becomes stringy, add the roasted coconut and stir well.
5. Stir in roasted cashews, dried grapes and peanuts.
6. Stir well again, then add crushed cardamom and dried ginger.
7. Remove from heat.
8. Add rice flour and mix well.
9. Allow to cool before serving.
