Phova ukkari (Rice flakes mixture) is an easy, simple as well as yummy snack prepared by Konkani’s during festival occasions especially when guest are expected. We Konkani’s expect a lot of friends and relatives during the temple festival and this simple snack come handy always. It is a healthy as well not much oily and spicy like the usual Mixture. It is a blend of phova (usually white thin rice flakes are used), pappad, channa dhal, groundnut, Sopur koro. You can even use Boondi and potato chips. This is the usual traditional method of preparation of Phova ukkari by GSB Konkani’s in South Kerala eventhough slight variations are seen. Yes, seasoning is also done to this mixture to increase the taste, aroma and flavour. I have not added Boondi in my recipe.
Ingredients
You need
- 3 cups of thin rice flakes (White type preferred)
- 10 to 15 number of normal size pappad
- ½ cup of channa dhal
- ½ cup of groundnuts
- Salt to taste
- Oil for frying and seasoning
For seasoning
- 1 tspn mustard seeds
- 5 to 8 sprigs curry leaves
- 5 numbers of red chillies (or depending on your spiciness level)
- 2 to 4 number of green chillies (or depending on your spiciness level)
- A pinch of asafoetida
- ½ tspn turmeric powder
- 1 small spoon jeera/cumin seeds
Method
Preparing the pappads
Cut the pappads into thin long strips. Heat oil in a kadai and once it is hot fry the pappad strips and keep aside. You can drain away excess oil from them using a strainer or kitchen towels.
Preparing the channa dhal
Keep the channa dhal for soaking for 5 to 6 hours. You can use the same oil in which you have fried the pappads for frying the channa dhal. Into the hot oil add channa dal into it (See that you raise your spatula a bit from the oil and keep while adding the channa dhal otherwise a chance of overflowing of oil is there since channa dhal is wet). Remove the dhal when the oil has stopped bubbling. Drain off excess oil through a strainer. The fried dhal should be crisp. Take care not to burn the dhal.
Preparation of groundnuts
You can either roast the groundnuts or fry them in oil. If you are health conscious use roasted ones. Both have got different taste. I like the taste of the roasted ones so I have used them in my recipe. Take a kadai/pan and add ½ cup groundnuts and dry roast them for 10 to 15 minutes. You can see them breaking into two. The peel becomes loose as well as changing its colour. Taste and see if the raw smell persisting and if it is so then continue roasting. Once the raw smells goes off remove from flame and keep aside.
Preparation of sopur koro
I have already discussed preparation of sopur koro in my previous post. This is not a sweet dish so you have to follow the basic ingredients as such. Now addition of chilli powder is optional and depends on your spiciness level.
Preparation of phova
Now dry roast the phova on a low flame putting in a kadai/pan. Take care not to brown it. You have to keep on stirring continuously while roasting the phova or else it will get burnt easily. Roast till the phova has turned crispy to touch (You will be able to see the edges of the phova are starting to curl that means it is almost getting crisp. You can even take it and crush it between your fingers to know the texture. If they are not crispy continue roasting). Once crispy remove the phova from the flame and keep aside.
Now keep the ingredients ready for seasoning. Cut the green chillies into small thin round pieces. Break the red chillies into 3 to 4 pieces each.
Into the same kadai in which you have roasted the phova add 2 to 3 tspns of oil for seasoning. Add mustard seeds and when they splutter add jeera, green and red chillies and curry leaves. Fry them on low fire till the chillies and curry leaves have turned crisp. Add turmeric powder and hing. Add a pinch of salt (Add salt only if required remember your phova already has a little bit of it. And also remember that sopur koro also has).
Switch off the flame and add phova, sopur koro, pappad strips, groundnuts and channa dhal and mix well.
Your phova ukkari (Rice flakes mixture) is ready.
Store in air tight containers.
Shelf life: 1 month
Tips
Be careful while roasting the phova chances of it getting burned cannot be ignored.
You can even prepare phova ukkari in batches. For that you can fry all the items 2 to 3 days prior itself and store in air tight containers. But you should not roast the phova 2 to 3 days prior. Phova has to be roasted only on the day you are going to prepare the ukkari.
