Aval Upma / Poha upma/ Flattened rice upma

To make Aval Upma, start by washing 1 cup of flattened rice (poha) twice and draining it. Heat oil in a pan, add mustard seeds, and wait for them to pop. Then, sauté chopped green chili and ginger for a minute, followed by chopped onion until it turns transparent. Add curry leaves, salt, and grated coconut, and sauté for another minute. Finally, mix in the washed flattened rice and sugar, cooking for 3 minutes on medium flame while stirring occasionally. Your delicious Aval Upma is ready to serve!

Yes, Aval Upma is a great gluten-free breakfast option since it is made with flattened rice (poha), which does not contain gluten. This makes it suitable for individuals with gluten sensitivities or celiac disease.

If you don't have grated coconut on hand, you can substitute it with finely chopped nuts like cashews or almonds for added texture and flavor. Alternatively, you can skip it altogether or use a sprinkle of coconut milk for a similar taste.

To store leftover Aval Upma, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 2 days. When ready to eat, reheat it in a pan with a splash of water to prevent it from drying out.

Aval Upma pairs well with a variety of side dishes. You can serve it with coconut chutney, tomato chutney, or a side of yogurt for a refreshing contrast. Additionally, a squeeze of lemon juice on top can enhance the flavors beautifully.