Phova Upkari

Recipe by
Total Time:
1 hour
Serves:4
Rated 3 based on 100 votes
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Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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Ingredients

  • For phovu (aval): 4 cups - white phovu/aval
  • For happolu (Kerala pappadam): 8 - small sized happolu
  • For kara boondi batter: 1 cup - gram flour
  • 1 tsp - Rice flour (optional)
  • 1/2 tsp - salt
  • 1/2 tsp - Red Chilli powder
  • 1/4 tsp - Hing
  • 3/4 cup - water
  • 200 ml - oil
  • For Peanuts: 1/2 cup - Peanuts
  • 1/2 tsp - salt
  • 1 tsp - water
  • 200 g - oil
  • For seasoning (phann):
  • 2 tbsp - oil
  • 2 tsp - Mustard Seeds
  • 1 tsp - Jeera seeds
  • 6 - Green chillies (small size), split lengthwise
  • 12-15 - fresh Curry leaves (dark green)
  • 1/2-3/4 tsp - Turmeric powder
  • 1/4 tsp -hing

How to Make Phova Upkari

  • For phovu (aval): Heat a wide iron kadhai on medium heat.
  • Gently dry-roast the phovu on medium to low heat until crisp (12-15 minutes) and keep aside.
  • For happolu: Cut the happolu into 1/4 inch bits and deep-fry in hot oil. Keep aside.
  • For the kara boondi: In a bowl, mix gram flour, rice flour, red chilli powder, hing and salt with water and make a smooth batter (slightly thinner than dosa batter). Keep aside for 30 minutes.
  • Heat oil in a frying pan. Reduce the heat to medium. Pour the batter over a perforated ladle and gently shake the ladle, allowing the batter to fall through the holes of the ladle evenly into the hot oil.
  • Fry until golden and crisp. Drain out the boondis from the oil and place on a kitchen towel to absorb the extra oil.
  • For the peanuts: Mix the peanuts with salt.
  • Sprinkle 1 tsp of water and mix well. Keep aside for 20-25 minutes.
  • Heat oil in a frying pan. Reduce heat to medium and fry the peanuts until golden. Drain and place on a kitchen paper to absorb excess oil.
  • For the seasoning: Heat oil in a pan. Add mustard seeds. When they start spluttering, add jeera and saute for 2 minutes until fragrant. Add the green chillies and curry leaves. Fry for 3-5 minutes on medium heat until crisp and the colour of the green chillies has changed.
  • Add turmeric powder and hing. Stir well for 3-4 minutes on low heat or until the ingredients have combined well.
  • Final mixing: Transfer the dry-roasted phovu in a wide bowl and pour the seasoning (phann) over it.
  • Gently mix with a flat spatula until the seasoning and turmeric coat the phovu well.
  • Add salt slowly (just the right amount).
  • Add the deep-fried peanuts, kara boondi and fried happolu.
  • Mix again gently.
  • Store in an airtight container.
  • Recipe Courtesy: Niya's World