Yields: 8 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins
Steamed foods are always a hit in our household. It is less in fat, softer, yet tasty and can be gulped without any guilt 😃. Kozhukattai is one of our favorite steamed foods. We have them as a snack and also sometimes as dinner. The other day, we were back after a tiresome grocery shopping and I was just figuring out what to prepare for dinner. I did not want to make any upma and looked up for any steamed food. I had lots of poha in my pantry and decided to use it up for the dinner.
I tried this Aval Kozhukattai instead of the regular poha that I prepare. We had it piping hot with some coconut chutney that was leftover from breakfast and Idli podi. They tasted awesome and henceforth it has been included under our favorite kozhukattai varieties. Do try this quick fix kozhukattai for an evening snack and enjoy a sip of coffee.
 For other Aval recipes in the website, click on the links: Aval Ladoo , Aval Puttu, Thinai Aval Payasam, Aval Kara Pongal


0/11 Ingredients
Adjust Servings
    Main Ingredients
  • Tempering Ingredients


0/6 Instructions
  • Transfer one cup of Aval/ Poha to a mixer jar and coarse grind it. I used my pulse option in the mixer to get a Rava/sooji like consistency.
  • Set this aside. In the same Kadai add sesame oil and wait for it to get heated up. Add Mustard seeds and wait until it pops. Add urad dal, Channa dal, Grated ginger, green chili, and curry leaves.
  • Add 1.25 cups of water and add salt, hing powder to it. Wait until it is in a rolling boil state. Slowly add grounded poha/ Aval and stir uniformly.
  • Reduce the flame and cover with a lid. It should take about 5 mins for the poha mix to get cooked up. Open the lid to check if all the water is evaporated and poha is done.
  • Add a generous amount of grated coconut and remove it from the stove. Allow it to come to room temperature.
  • In an idli pot, heat water, and steam these kozhukattai for 5 mins. Switch off and serve hot.


  • I have used red poha here. You can also use regular white variety. I also prefer using a thick variety of poha over the thin ones.
  •  Instead of green chili, you can also replace it with red chilies. They render a different taste.
  • The quantity of water depends on the thickness of poha. Adjust the water based on it.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *