Method:

Grind coriander, cumin and chilies in a mixer jar, without adding water,

Take a mixing bowl add  grated coconut, grounded mixture, salt , sugar, jaggery (grated) toss it well.

Add thin rice flakes in to it, mix well with your hands properly until the mixture is coated with the flattened rice properly.

Heat 1 tsp of oil in a tadka pan, when it is hot add mustard allow it to sizzle in oil, add curry leaves remove from the flame, allow it to cool.

Add prepared tempering to flatten rice, toss it once again, avalakki absorbs the flavors of spices, becomes soft, rest it for 15 min before you serve. (Add sugar to adjust to you taste, you can also add 1/2 tsp of rasam/sambar powder in preparation)

To prepare Kadle Husli –

Soak chana for over night, Rinse soaked chana in water, drain the water, pressure cook it for 3 to 4 whistles by adding a cup of water ans salt to taste,

Drain the water in it,

Keep all the ingredients ready as shown above.

Heat little oil in a pan, when it is hot, add mustard, allow it to splutter, add curry leaves, asofietida , chilies, saute for a while, add cooked and drained chana into it and toss it well

Finally add grated coconut and chopped coriander, toss it once again switch off the flame.

Serve Avalakki uppkari with Kadle usli .

Kadle Avalakki or Chana poha is ready to Enjoy as a delicious breakfast or as a evening snack with a cup of tea or coffee.

Note –

You can add chopped sweet potato to prepare Kadle usli (Sundal), I you can make a semi gravish curry by adding the stock of cooked chana in preparation.