A quick gluten free snack: Flattened rice with coconut (Avil nanachathu)

DSC_0605One snack my mom made often when we were kids was this one made of flattened rice with coconut. It is so easy to put together especially now that we have frozen grated coconut available easily. Amma had to grate fresh coconut using her coconut scraper which was a laborious task. And one that she used to do every single day since coconut is a mandatory ingredient in most Kerala recipes. Anyways, once you have the grated coconut handy, then you just need to bring all the ingredients together.

DSC_0606Now I make this on weekend mornings for breakfast when I am not in the mood for anything elaborate but when I am not in the mood for my regular cereal either. I add raisins and nuts too to the poha and it is just perfect! Oh the simple pleasures! The sweetness of the coconut and raisins with crunchy almonds! Another traditional version of this ‘avil nanachathu’ uses jaggery and is cooked to make the poha more crunchy too and that version can be stored for a longer time. This version here however is a ‘quick make and eat’ version!

I am bringing this easy gluten free snack to Fiesta Friday where I am happy to party with the girls again this week. Judi @ cookingwithauntjuju and Petra @ Food Eat Love are the co-hosts this week.

If you are not familiar with ‘poha’ or flattened rice, here’s a picture and you can get it at any Indian grocers or online.

IMG_0491For grated coconut, I always use frozen fresh grated coconut – Daily Delight brand

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Flattened rice with coconut (Avil nanachathu)

  • Time: 15 minutes
  • Difficulty: Very Easy
  • Print

Ingredients:

  • 2 cups thick poha (flattened rice)
  • 1/2 cup fresh grated coconut (or frozen fresh grated coconut that has been thawed)
  • 1 tbsp sugar/ cane sugar
  • 4-5 green cardamom pods, shelled and crushed (or 1/4 tsp cardamom pow)
  • 2 tbsp almond slivers
  • 2 tbsp raisins

Method:

Place the poha in a large strainer and wash it under running water for about 1 minute. Set aside the strainer to drain any excess water. (If you don’t have a large strainer, wash the poha in any pot and strain using paper towels or kitchen cloth)

Meanwhile in a medium bowl, mix the coconut , cardamom and sugar. Add the poha and mix well. Sprinkle with raisins and almonds.

Notes:

I used ‘thick’ poha but you can also use thin poha for this recipe and only difference will be that the poha will be softer than the thicker one. Either one works well for this recipe but the thinner one should not be washed or soaked for too long as it can get sticky.

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