Phanna Phovu (Seasoned Flattened Rice)

Phanna Phovu is a very easy and tasty breakfast. I got this recipe from my MIL. I got to learn this version during my recent visit to India. Phanna Phovu is nothing but mixing the flattened rice with a flavorful spicy coconut mixture. In this recipe the coconut oil plays a very important role. Its aroma is very well balanced by the curry leaves and there is a little crunch from roasted urad dal, sweetness from jaggery and spiciness from red chilli. The best part is there is no grinding involved. Do try making this recipe if you are craving for a quick snack :-)

You can also try my mother's version which I have posted here.

Ingredients:

• Flattened Rice (Rice Flakes), thin variety - 3- 3 1/2 cups
• Grated Coconut, fresh/frozen - 1/2 cup
• Jaggery/ Sugar- 1-2 tsp (vary accordingly)
• Salt- To taste

For Seasoning:

• Coconut Oil- 1-2 Tbsp
• Mustard seeds- 1/2 tsp
• Split Black gram (Urad dal)- 2 tsp
• Dry red Chilli - 3
• Curry leaves - 1 sprig

Procedure:

Take grated coconut, jaggery (or sugar), salt in a large mixing bowl.

Now make the seasoning.

First heat coconut oil in a small pan. Once hot, add mustard seeds. After it splutters, add urad dal. Once it starts turning slight brown, add the broken dry red chili and curry leaves. Fry for few seconds and turn off the heat. Take care not to burn any of the spices.

Now add the seasoning to the grated coconut mixture. 

Once it is cool to the touch, start mixing it in such a way that the curry leaves and red chillies are completely crushed. At this step, you can taste the mixture and can add salt or sugar, if required.

Now add flattened rice to the coconut mixture 1 cup at a time and mix it in gradually until the coconut mixture gets uniformly distributed (I just used half the spicy coconut mixture and saved the rest in a refrigerator).

Phanna Phovu is ready!!

Serve it immediately as it is or pair it with plain upma or chane usli. Above measurement serves 2-3 people.