Kadle avalakki recipe I chana poha I Kadle bajil

Recipe Categories: Breakfast Dishes,Snacks
Preparation Time : 30 min Cooking Time : 30 min Serves : 4

Kadle avalakki is a popular breakfast in south canara region which is popularly known as kadle bajil. Bajil is Poha in Tulu language and chana is called kadle,  so the name kadle bajil (chana poha). It is an easy breakfast or snack recipe which is often served with a combination  of avalakki upkari and kadle husli, a traditional recipe which is delicious and just irresistible in taste. Give a try and enjoy as a breakfast or as a evening snack :)  


Thin Rice flakes (paper avalakki) – 2 cup

Freshly grated coconut – 1 cup

Coriander – 1 small bunch chopped

Salt and sugar to taste

To grind –

Coriander – 2 tsp

Cumin – 1/2 tsp

Dry chilies – 6 – 7 no’s (adjust to your taste)

Turmeric powder – 1/4 tsp

Jaggery – 1 marble size ball (optional)

For tempering –

Mustard – 1/2 tsp

Curry leaves – 2 springs

Asofietida – 1 pinch (powdered)

To Prepare Kadle husli –

Kabul chana or black chana – 1 cup (soaked over night)

Coconut – 1/4 cup grated

Jaggery – 1 small

For tempering –

Mustard – 1/2 tsp

Curry leaves – 3 springs

Chilies – 3 – 4 no’s broken into two pieces

Asofoietida (hing) – 2 pinch








Grind coriander, cumin and chilies in a mixer jar, without adding water,


Take a mixing bowl add  grated coconut, grounded mixture, salt , sugar, jaggery (grated) toss it well.


Add thin rice flakes in to it, mix well with your hands properly until the mixture is coated with the flattened rice properly.


Heat 1 tsp of oil in a tadka pan, when it is hot add mustard allow it to sizzle in oil, add curry leaves remove from the flame, allow it to cool.


Add prepared tempering to flatten rice, toss it once again, avalakki absorbs the flavors of spices, becomes soft, rest it for 15 min before you serve. (Add sugar to adjust to you taste, you can also add 1/2 tsp of rasam/sambar powder in preparation)

To prepare Kadle Husli –

Soak chana for over night, Rinse soaked chana in water, drain the water, pressure cook it for 3 to 4 whistles by adding a cup of water ans salt to taste,


Drain the water in it,


Keep all the ingredients ready as shown above.


Heat little oil in a pan, when it is hot, add mustard, allow it to splutter, add curry leaves, asofietida , chilies, saute for a while, add cooked and drained chana into it and toss it well


Finally add grated coconut and chopped coriander, toss it once again switch off the flame.


Serve Avalakki uppkari with Kadle usli .


Kadle Avalakki or Chana poha is ready to Enjoy as a delicious breakfast or as a evening snack with a cup of tea or coffee.

Note –

You can add chopped sweet potato to prepare Kadle usli (Sundal), I you can make a semi gravish curry by adding the stock of cooked chana in preparation.


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2 Responses to “Kadle avalakki recipe I chana poha I Kadle bajil”

  1. anjana suresh says:

    The dhaniya jeera and chillies haseedhu dry grind maadi haakbeka athva huridhu haakbeka?

    • Usha Upchar says:

      Hi Anjana,

      Raw Haside hakodu or you can dry roast and add in preparation which gives a different taste.

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