5-Minute Sweet Beaten Rice / Bajil Bella Tarai
Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Looking for easy breakfast ideas? This sweet beaten rice dish (bajil bella tarai or sweet aval / attukulu), made from flattened rice, jaggery, and coconut, will not disappoint. It is a delightful no-cook breakfast dish that comes together in 5 minutes.
If you haven’t heard of this Mangalorean sweet dish before, bajil bella tarai is made by mixing together poha (bajil), jaggery (bella), and grated coconut (tarai). Ghee, cardamom powder, and a pinch of salt are then added to amplify the flavor.
The end result is a slightly chewy and filling dish that will satisfy any early morning or afternoon sweet cravings – thanks to the jaggery.
It is not only a popular breakfast/snack dish in Mangalore, but other parts of Southern India also have their own versions called sweet aval, or attukulu.
How to make bajil bella tarai recipe in 5 minutes
My mom and grandmom used freshly grated coconut and jaggery, which took about 15-20 minutes. Thankfully for us, we not only get frozen coconut but also powdered jaggery in Indian stores which makes putting together this recipe a breeze.
You just have to gather the ingredients and mix them – it is that easy!
If you are looking for South Indian breakfast recipes, I have a few family favorites that I am sure you’ll love –
- Lemon vermicelli -This delicious and tangy Semiya Upma (Lemon Vermicelli) is just what you need to start your day. It is filling and comes together in 15 minutes from start to finish.
- Buttermilk dosa – Buttermilk dosa – Delicious and soft, this dosa is perfect for breakfast, snacks, and even lunch. Learn how to make it in a few easy steps.
- Kapparutti – Kappa rutti or Kappa rotti – This soft in the center and crispy on the sides 4-ingredient dosa or pancake from Mangalore is a culinary delight. Try it out today – no fermentation required!
- Restaurant-Style Rava Upma – If you are looking for a South Indian rava upma recipe that is soft, moist, and melts in your mouth just like the ones served in Udupi restaurants, then check out this recipe.
- Non-Sticky Sabudana Khichdi – This step-by-step recipe will show you how to make sabudana khichdi that looks as great as it tastes. No more clumpy or sticky mess!
Sweet Beaten Rice / Bajil Bella Tarai
Ingredients
- 4 cups thin poha
- 1 cup grated coconut fresh or frozen
- ½ cup jaggery grated
- ⅛ teaspoon salt
- ¼ teaspoon cardamom powder optional
- 1 tablespoon ghee
- 1 tablespoon sesame seeds optional
Instructions
- Sprinkle water on the thin poha to soften it. Mix well so that it is evenly moist. Note – Don't soak it in water, we want the poha to have some crunch to it.
- If using frozen coconut, microwave it for about 30 seconds to thaw it completely.
- To a bowl, add powdered jaggery, grated coconut, salt, and cardamom powder. (if using) Mix well.
- Add poha along with ghee and sesame seeds (if using) and mix well using hands (preferably) or a spoon to combine the mixture.
- Serve and enjoy with a glass of tea or coffee.
Notes
- Use thin poha for this recipe. You can use it as is but I prefer to make it a little softer but sprinkling water on it or giving it a quick rinse.
- If thick poha is all you have then give it a good rinse to soften it.
- Don’t forget the salt, it makes the flavors all come together.
- Heat ghee in a tadka pan kept over medium heat and add mustard seeds.
- When it starts to crackle, add curry leaves and turn off the gas in about 10 seconds.
- Add this tempering to the prepared poha, jaggery and coconut mixture along with 2 teaspoons of Kundapur masala powder and mix well.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
This post was first published on April 4, 2014, and completely updated with pictures and text on June 14, 2020.
Sweet aval is very native to Kerala…eaten in accompaniment with black coffee, mashed bananas or just alone.
It tastes much better if you melt the jaggery and cook the cardamom in it for a while and then mix the bajil
Also don’t wash it before cooking it’s pointless and it makes it soggy
Hi there! A quick rinse of the poha softens it up but doesn’t make it soggy especially when you are using thick poha. This is how my mum/grandmom used to make it. I would love to experiment with melting the jaggery and adding cardamom to it – thanks for the suggestion.
Anushree im so glad I found your blog. Bajil is still my favorite snack ( and so is my husbands) I make the savory variety with upma. Love all your recipes, specially the traditional Bunt ones 🙂
Thanks, Asha. We love it as well 🙂
Thanks Asha, it is a go to snack in our house as well 🙂
Away from home over 2 years now. Thanks to your simple recipe Anushree, I got back the taste of my hometown in less than 5 mins. Having yummy bajil while I write this comment 😉
You are welcome, Varun 🙂 Your comment made my day.
Hi Anu, this recipe reminded me of my childhood days, we get the same as prasad at native place.
Yummy recipe.
Thanx for posting such an authentic recipe, which usually some of the ppl know to prepare.
Hi Jayshree – Thank you for stopping by :). You are welcome. Last time I stopped by our ancestral temple, they gave Bajil as prasad as well.