Aval (Poha) Urundai is a classic South Indian snack that’s sweet, nutty, and satisfyingly crunchy. It uses aval, peanuts, pottu kadalai and sesame, all toasted for deep flavor. Jaggery and cardamom add warm sweetness and perfume. These lemon-sized balls are easy to make and perfect for tea time or lunchbox treats. They store well and travel nicely for picnics or quick energy bites.
This Aval urundai also known as Aval (Poha) Laddu is a healthy snack prepared with aval, nuts/seeds and jaggery.
Poha is fried in ghee until crunchy, then peanuts, roasted gram (pottu kadalai), and sesame are toasted and cooled. The poha is powdered with cardamom, while the nuts and sesame are ground fine and briefly pulsed with jaggery to blend evenly. Everything is mixed together, optionally enriched with ghee-fried cashews and raisins, then finished with hot ghee to help bind. Finally, the fragrant mixture is pressed into small lemon-sized balls—nutty, aromatic, and perfectly sweet.
Aval (Poha) Urundai Recipe
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Aval (Poha) Urundai
Aval (Poha) Urundai is a classic South Indian snack that’s sweet, nutty, and satisfyingly crunchy
15
servings5
minutes15
minutesIngredients
Thick Aval (Poha) – 1 cup
Peanut – 1/2 cup
Pottukadalai (Fried Gram) – 1/2 cup
Sesame (Til seeds) – 1/2 cup
Jaggery Powder – 1 and 1/2 cup
Cardamom – 4 to 5
Cashew nuts – few (optional)
Raisins – few (optional)
Ghee – 2 to 3 tablespoons
Directions
- In a thick bottom kadai put a tablespoon of ghee and fry the aval (poha) till it becomes crisp and slightly changes its colour. Remove and put it in a plate.
- Same kadai put the peanut and fry till it becomes light brown. Remove and set aside.
- Fry the pottu Kadalai till it’s hot to touch and remove.
- Then add sesame and fry till it starts crackling and remove.
- Allow all the fried items to cool.
- First put the aval along with cardamom in a mixie jar and grind it to a powder. Transfer it. To broad vessel.
- Then add fried peanut, pottu Kadalai and sesame and grind it to a fine powder.
- Before removing from mixie jar, add jaggery powder and run the mixie for few seconds.
- Add this to the aval powder and mix well.
- If you are using cashew and raisins, fry in a teaspoon of ghee and add to aval powder.
- Heat the remaining ghee and add it to the aval powder and mix well.
- Take a handful of the powder and press it into a small lemon size ball. Finish all the powder like this.