Lemon Aval (Poha)


  • Aval – 2 cups
  • Lemon – 1
  • Red Chillies – 4
  • Bengal gram dhal – 1 teaspoon
  • Urad dhal – 1 teaspoon
  • Ground nut – 1 tablespoon
  • Cashewnut – few
  • Curry leaves – few
  • Oil – 4 teaspoons
  • Mustard – ½ teaspoon
  • Asafotida – a pinch
  • Turmeric powder – a pinch
  • Salt – ½ teaspoon or as per taste


  1. Wash and soak the aval in a handful of water for 15 to 20 minutes.  If the poha is thin variety, then put it in a colander and pour water over it and keep it for 10 to 15 minutes.
  2. In a kadai put the oil and when it is hot, add the mustard. When it pops up, add the dhals, grount nut, cashew nut, asafotida, curry leaves and fry till it turns light brown. Add turmeric powder and salt and stir it. Now add the soaked aval (poha) and stir well for few seconds or hot to touch. Switch off the stove and squeeze out the lemon juice on it and mix well.


  1. Kamala Swaminathan,

    Wish you and your family a Happy and Prosperous New Year.

  2. Hi Sai Sai,

    Thank you for your kind wishes and I too wish you and your family the same.

  3. i tried maida burfi and it came out very well. ur recipes are simple, and great to taste. thanks once again for posting the recipes.plz provide me the recipe for sweet seedai.


  4. GOOD one, was searching for a similar easy to make recipe of Aval. 🙂

  5. I tried this with white aval. It became like a kali as soon as I poured water upon it. Please advise

    • If you use the thin variety aval, need not soak it in the water. Put the aval in a colander and pour water so that the water will be drained out completely. Keep it for 10 to 5 to 10 minutes. You will get soft aval.

  6. Madam, How long we must soak the aval in water?

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