Rice Flakes Uppuma (அவல் உப்புமா)

Rice flakes or flattened rice or beaten rice (அவல்) is nothing but flattened dehusked rice. It is easily digestible and readily available in grocery shops. You get thin or thick flakes, as well as red or white flakes depending on the variety of rice used to make them. Traditionally rice flakes are used for preparing uppuma, payasam and snacks. Rice flakes mixed with nuts can be deep fried to make a savory. Alternatively, you can eat rice flakes mixed with puffed rice (பொரி), peanuts (நிலக்கடலை) and roasted Bengal gram (உடைச்ச கடலை) as a snack. Beaten rice is rich in vitamins especially A, B6 and C, as well as minerals such as iron, calcium and magnesium. Rice flakes uppuma is easy-to-make and can be served as evening snacks or breakfast. Children would just enjoy this preparation. This recipe made without onions is preferred during religious fasting.

Fig.1: Soaked and drained rice flakes

Ingredients: (Serves two)

Rice flakes (அவல்) – 2 tumblers or 400ml measure

Onion, finely chopped – 1 no

Green chilies, finely chopped – 2 no

Ginger – ½ inch piece, grated

Split urad dhal – 1 teaspoon

Mustard seeds – 1 teaspoon

Ground nuts – 2 tablespoons

Turmeric powder – ½ teaspoon

Oil – 2 tablespoons

Grated coconut – 2 tablespoons

Curry leaves – a few
Salt – to taste

Method: Wash rice flakes well in water 2-3 times, drain and then soak in 3 tumblers (600ml) of salted water. Soak for 30 seconds -1 minute, if you are using thin rice flakes. However, if you are using thick flakes, you may have to soak for longer duration, i.e. 3-5 minutes. Keep checking if the rice flakes are soaked. You should be able to crush the flakes, but they should not become pasty when you apply pressure with your fingers. At this stage, drain fully through a strainer (Fig.1).

Rice Flakes Uppuma (அவல் உப்புமா)

You can use the readily available roasted peanuts; alternatively roast the peanuts in a kadai on high flame for 2-3 minutes. Allow the nuts to cool and then remove the skin. Keep aside.

Heat oil in the kadai, add mustard seeds and when they start to sputter, add split urad dhal. Fry till the dhal turns golden brown. Add the nuts and sauté for 30 seconds. Now, add chopped onion, green chilies and ginger. Sauté till the onions start to brown. Then add turmeric powder and sauté for 30 seconds. 

Add soaked rice flakes and blend well. Cook on low flame for 1-2 minutes. Add grated coconut and sauté for 30 seconds. Switch off the stove. Garnish with curry leaves and serve hot. 

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