Habala Pethi is the Sri Lankan name for Rice Flakes. This is also known as Poha or Aval. Habala Pethi is made by pressurising or beating the parboiled rice. Therefore it looks like flattened. In Sri Lanka, I have seen Habala Pethi made out of red rice which is high with nutrients value.
I was interested in cooking Habala Pethi Porridge after I received a request from a reader. I want to thank her for reminding me this great porridge which I tasted in Sri Lanka. However I couldn’t find Rice Flakes in Singapore, but brought few packs with me from Sri Lanka during the last visit.
Not only as Porridge (Habala Pethi Kanda), there are few other ways we can use Habala Pethi in recipes. We can use as a snack mix with coconut & juggery, in pittu etc.I will share some recipes soon.
Ingredients (2 serving bowls)
2 cups water
6 tbspn rice flakes (Habala Pethi)
1 cup thick coconut milk
3-4 cloves garlic
1 red onion
1 sprig Curry leaves
Piece of rampe (pandan leaf)/(optional)
Salt & pepper to taste
Slice onion. Chop garlic. Combine all the ingredients, garlic, onion, curry leaves, rice flakes and water in a pan.
Cook on a very low flame for about 10 minutes until the mix become thick. Stir the mix while cooking.
Once the mix is thick and cooked well, add the coconut milk and stir. Adjust salt and pepper to taste.
Remove from fire when coconut milk starts to boil.