Poha puttu /Avalputtu
Poha puttu
Poha puttu ot aval puttu is a qucik easy way toprepare a neivediyam for Krishna Jayanthi or any festival like Fridays or Tuesdyas and all days of Navarathri .
Moreover It also makes a delicious helathy snack when prepred with red poha flakes or even millet flakes .
Furthermore Youngsters and beginners to cooking can try this without fail and make excellent neivediyam with simple ingredinetgs .
Practically a no cook recipe , you will agree tht making prasadams is a breeze with poha and all the more divine as Lord Krishna preferred this humble poha to anything else .
Poha puttu /aval puttu
Poha puttu
The collage above is explanatory !
Ingredients
1 cup thin poha or aval flakes, you can use red poha too for more nutrition .
3-4 tbsp powdered jaggery or as preferred .
pinch of cardamom powder
1/4 cup or as desired fresh grated coconut
10 cashews and raisins ghee fried
1 tbsp ghee
method
Just wipe the poha with a cotton cloth if you feel it seems dusty .
Dry roast poha till crispy .Allow to cool on a plate .
Powder the poha to a sooji or rava like texture .
Take a saute pan ,add 1 tbsp ghee, fry cashew and raisins .
Take a bowl , add the powdered poha powder .
sprinkle hot water little by little to prevent adding too much .
mix with fingers , the powder must be coated just enough with water and must be moistened .
now cover and allow to sit for 3 min utes till the poha is well moistened andappears fluffed.
gently crumble th mixture to see it is all light and fluffy .
add a pinch of cardamom powder , jaggery powder , ghee fried cashews and raisinns, grated coocnut , mix well .
Delicious quick poha puttu is ready for neivediyam .
Add extra ghee for topping and mix again .
Poha puttu
Here is my Instagram reel of the same
Watch the video below to prepare coconut poha and jaggery poha for neivediyam
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.