Rice flakes is a traditional breakfast cereal consumed in almost every part of India. Earlier my grandmother used to make upma using freshly beaten rice flakes, but we, as children, liked to snack on aval (rice flakes) along with milk & sugar in the same way cornflakes, an American counterpart, is typically devoured. Rice flakes is generally used as the substitute for rice or other grains for making snacks, sweets, desserts, and many other dishes. However I prefer to make delicious red poha often for breakfast as it is a light but a hearty meal, and poha is a popular Maharashtrian dish prepared with plenty of onion (kande pohe), or with boiled potato (batata pohe), or garnished with grated coconut (dadpe pohe).
Aval puttu is a traditional sweet prepared using beaten rice mainly for Chithirai Vishu (Tamil New Year). We usually offer this sweet dish to the deities at home as neivedyam during festivals especially Chithirai Vishu and also serve as prasadam during Navarathri. Beaten rice (rice flakes) is easily digestible, and the gluten in rice is reduced to a large extent when beaten. So we can also serve aval puttu as a light healthy snack on other days.