Aval (Poha) Puttu

Aval Puttu is a traditional South Indian breakfast dish made with flattened rice flakes (aval or poha) and grated coconut. It is a light and healthy dish that is easy to digest and can be consumed at any time of the day. However, it is especially ideal for breakfast as it provides a good amount of energy to start your day.

Aval Puttu is low in calories and rich in fiber, which makes it a perfect choice for those who are trying to maintain a healthy diet. It is also a good source of carbohydrates and protein, which helps to keep you full for longer and prevents you from snacking on unhealthy foods.

Overall, Aval Puttu can be an ideal food for breakfast, as it is light, nutritious, and easy to digest. It can also be consumed as a snack or a light meal in the evening.

This puttu is made with aval (poha), jaggery and coconut gratings. 

Other recipes made with Aval

  • Tamarind Aval Upma

    Difficulty: Easy

    This Upma is made from poha (aval) and tamarind juice.

  • Poha Upma

    Difficulty: Easy

    This Aval Upma is made with Poha (Aval) and ground nuts. It’s easy to make and makes a great breakfast dish.

  • Aval (Poha) Kesari

    Difficulty: Easy

    This sweet dish is made with Aval (Poha), Sugar, Ghee, raisins and cashew nuts.

Aval (Poha) Puttu

Recipe by S Kamala
0.0 from 0 votes
Course: SweetsCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This puttu is made with aval (poha), jaggery and coconut gratings


  • Aval (Poha) – 1 cup

  • Jaggery – 1/2 cup

  • Coconut gratings – 1/2 cup

  • Cardamom Powder – 1/2 teaspoon

  • Cashew nuts – few

  • Ghee – 4 teaspoon


  • Dry fry the poha in a kadai till it turns light brown. Cool and grind it to a fine powder.
  • Add this powder in a big bowl and sprinkle little warm water and mix well. If you hold the flour in your palm and press, it should be like a ball and put it back, it should fall loosely like puttu flour. Keep aside.
  • In another vessel, add the jaggery and add ¼ cup water and bring to boil. Remove and strain it.
  • Again put it back on the stove and allow to boil for five minutes or till reaches one string consistency.
  • Add coconut gratings and the poha powder and immediately switch off the stove. Mix well.
  • Add cardamom powder, ghee and fried cashew nuts and once again mix well.
  • Keep it covered for at least half-an-hour.

Recipe Video


  1. I made this today…but it was little bit soggy…I mean it was not udhiri udhiri…Maybe I should have allowed the jaggery syrup to reduce even more….Can you tell me what consistency the syrup should be? Should it be oru kambi paagu or 2 kambi paagu?

  2. Hi,

    Oru kambi bagu is enough. Mixing of aval powder with water also make the difference. Also you have to keep the puttu covered for atleast half of an hour so that the aval powder get soaked in the jaggery syrup.

  3. i tried this and it came out well. can you tell how to prepare this kambi paagu, i just prepared it at random

  4. can you tell me the recepe for bread halwa, i ate this somwer bt couldnt get the recepe

  5. Hi Praveen,

    Nice to know that it came out well. To know the kambi paagu, if you hold drop of the jaggery syrup between your index finger and thumb, it should be slightly sticky and when you separate the fingers, you will see a single thread or wire like structure. This is called one string consistency.

  6. I tried this sweet and it came out very well. i really love this very much. Thank you for sharing easy and good recipes.

  7. Uma Ramachandran

    Hi Kamala Mami,

    Have been making Aval Puttu for nevidhyam on Friday for Devi during Navarathri for the last couple of years.This year also had made Aval Puttu on Friday. Came out very well and all my flat mates loved it so much. Thanks for sharing the recepie. You make cooking so simple. Thanks once again.

  8. Nice recipe! It reminds me of our grand Navathri days when mom used to make “sweet” nevidyams on Fridays and Tuesdays. The least wanted one was the brown kadalai chundal, that no one liked 🙂 but now I crave it for that too- with lots of thengai, karuveppalai and seasoning…written from Budapest.

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