Aval/Poha Carrot Dosa


Aval – 1 cup
Carrot – 1 peel out the skin and grate it
Curry leaf and coriander leaf – finely chopped
Rice flour – 3 tblspoon

Wash Aval well. Take it in a mixer and grind it well by adding little water. Remove it to a bowl.
Now add grated carrot,curry leaf, coriander leaf,salt,rice flour and mix everything well.
Add water slowly and mix well till it gets a dosa batter consistency.
Heat a dosa pan and prepare dosa’s with this batter.
Both sides should be cooked well. Can be had with chutney or curd.

Author: Saranya

I’m HomeMaker and a mother of 1 year old baby girl. I have 6 yrs of IT experience with Accenture and IGATE and currently taken break to take care of my little one. I have an interest towards home made ancient recipes which is very healthy for kids and adults and hence started preparing all those at home and thought of sharing the same with all parents.

Black Rive Aval/Poha Upma


Black rice aval: 1 cup
Lemon juice : 1/2 cup
Onion : 1/2 cup
Green chillies: 1 or 2
Roasted groundnuts : handful
Cold-pressed groundnutOil : 1spoon
Mustard n urad dal : 1/4 tsp
Curry leaves : 5 to 6 leaves
Coriander leaves : to garnish


Soak the aval for 15-20mins.
Take a pan
Add oil. Once it is hot, add mustard seeds n urad dal and allow it to splutter.
Add curry leaves, onion, green chillies, roasted groundnuts n stir for few minutes.
Next, add the aval and mix well with the tempered ingredients.
Switch off the flame, add lemon juice and garnish with coriander leaves. Serve hot with cocunut chutney.

Black rice aval(Karuppu Kavuni)can be substituted with other Millets and flattened rice like Ragi aval, Bajra Aval/Poha , Diabetic/Arthirites Poha ( Kattuyanam), Normal Aval or Poha

Once the aval gets socked, the quantity doubles, just take half of the quantity than what is required.


Author: Priyadarshini Somasundar

Priyadarshini is an Engineering graduate in Electronics and Communication. She used work for Dell, Later shifted to Chennai after marriage and worked in Ericsson as system analyst. I have always been passionate about our tradition and curious to know about our ancient wisdom and practices, which made me join this group.