Avalakki Porridge In Warm Spiced Berries Recipe

Gauravi Vinay
Avalakki Porridge In Warm Spiced Berries Recipe
78 ratings.

Avalakki/Poha fits into a sweet dish and savoury dish with equal ease. We must have all used avalakki in one or the other way into savoury gojju avalakki, payasa or even to make dosa batter. Have you tried using humble avalakki into a breakfast porridge? If not try this recipe for a quick and healthy breakfast.

Serve Avalakki Porridge in Warm Spiced Berries on its own for a healthy and wholesome breakfast.

You may also like our other Porridge recipes such as

  1. Broken Wheat and Apple Porridge
  2. Ragi Oatmeal Porridge
  3. Coconut Banana Oatmeal Porridge

 

Course: South Indian Breakfast
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

3 Servings

Ingredients

  • 1/2 cup Poha (Flattened rice)
  • 1/2 cup Ripe Bananas , mashed
  • 1 cup Coconut milk , or regular milk
  • 1 tablespoon Honey , or maple syrup
  • 1/2 Orange , juiced
  • 1/2 Orange , segmented fruit
  • 1/2 cup Blackberries , or any other berries
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Peanut Butter , or any other nut butter (optional)

How to make Avalakki Porridge In Warm Spiced Berries Recipe

  1. To begin making the Avalakki Porridge In Warm Spiced Berries recipe, wash Avalakki properly with water using a colander.

  2. In a saucepan bring milk to a gentle boil, add mashed banana and avalakki and cook till soft. Don’t worry if it goes mushy, it will only add a creamy texture.

  3. In another saucepan bring orange juice, berries and few orange segments to a boil and cook until all the berries have mushed up and soft add honey, vanilla and pepper powder.

  4. Mix well and turn of the heat. Serve the porridge with warm berry-orange mixture, remaining segmented oranges and nut butter for a healthy breakfast.

  5. Serve Avalakki Porridge in Warm Spiced Berries on its own for a healthy and wholesome breakfast.

Gauravi Vinay

Last Modified On Friday, 24 March 2017 13:16
     
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