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Blogging Marathon# 29: Week 1/ Day 2

Theme: Cooking with Colors

Dish: Dahiwale Poha (Atukula daddojanam/ Mosaravallaki) — White

After yesterday’s colorful and slightly elaborate curry recipe, today I am making a simple dish that is White. Just ‘white’ dishes can be sometime boring — think of just ‘white’ rice or ‘white’ milk (I h@%# white milk — both the color and smell make me t^$*#^$ up). So jazzing up a plain white dish by adding colorful veggies or flavorings is a way to make it more eye appealing. (I jazz up my milk with a tiny bit of coffee granules.)

Today’s dish has 2 white components — Poha & Yogurt, but to give some color and add nutrition I’ve added some grated veggies. This is probably the easiest dish I’ve ever made.

This dish is like a quick ‘daddojanam’ or curd rice. When you crave for a comforting bowl of yogurt/ curd rice and don’t have the patience to cook rice, then just use poha instead. The texture of poha after soaking in yogurt is very similar to that of very soft rice. I added grated carrot and cucumber for some color. Here’s how I made the dish:

Print Recipe
Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki) Yum
Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki)
Course snack
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Poha (flattened rice flakes) (I used thick poha)
  • 1 cup Yogurt (or more depending on desired consistency), whisked
  • 1 Carrot - small, peeled and grated
  • 1 Cucumber - small, peeled and grated
  • 2 chilies Green - finely chopped
  • 3 tbsps Cilantro - finely chopped
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Ginger - finely chopped
  • 1 red chili Dry
  • 6 Cashews
  • Curry leaves - few
  • pinch Asafoetida / Hing
Course snack
Cuisine south indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1 cup Poha (flattened rice flakes) (I used thick poha)
  • 1 cup Yogurt (or more depending on desired consistency), whisked
  • 1 Carrot - small, peeled and grated
  • 1 Cucumber - small, peeled and grated
  • 2 chilies Green - finely chopped
  • 3 tbsps Cilantro - finely chopped
  • to taste Salt
For tempering:
  • 1 tsp Mustard seeds
  • 1 tsp Ginger - finely chopped
  • 1 red chili Dry
  • 6 Cashews
  • Curry leaves - few
  • pinch Asafoetida / Hing
Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki)
Instructions
  1. Rinse the poha and soak it in water for 3-4 minutes. Then drain it and add to a bowl. Add the yogurt and mix well.
  2. Next add all the other ingredients (except for the tempering ingredients) and mix well.
  3. In a medium size saute pan, heat 2tsp ghee and add the tempering ingredients. Once the seeds start to splutter, add the poha-yogurt mixture and heat it through for 2-3 minutes.
  4. Remove from heat and let cool completely before serving.
Recipe Notes

Suma has a similar dish on her blog and here's her recipe.

This was my lunch today with some rajma chawal (red kidney beans & rice) -- filling meal. 

Lets check out what my fellow marathoners have cooked today for BM# 29.

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18 thoughts on “Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki)”

  1. I like the idea of substituting poha for rice, but don’t agree with white being boring In fact, the only way I like milk is plain – no sugar, no additives.

  2. Atukula daddojanam is new to me and an interesting recipe. I sometimes eat atukulu with milk but never tried it with yogurt. Looks good.

  3. Pavani, this is such a wonderful recipe, I like curd rice but hardly make, but this is easy and can be done in a jiffy..super!!

  4. quick and easy..perfect for the heat when no one wants to be spending so much time in the kitchen

  5. quick and easy..perfect for the heat when no one wants to be spending so much time in the kitchen

  6. A good variation to the normal curd rice.. The pic looks so lovely.. You have indeed spruced it up with all those colorful veggies

  7. Such a filling recipe! For us South Indians, anything with yogurt should taste heavenly 🙂

  8. Absolutely love this. Sometimes I prepare it and when I am more lazy, just add some milk and sugar to poha and eat it as a snack. 🙂

  9. i didn’t know that we can make poha like this!!! 🙂 Loving it totally, how about adding some grapes, raisins and pomo, ohooo, love it!!!

  10. that is new to me… looks like avial and is super delicious and super beautiful..SowmyaEvent – Authentic Indian Sweets w giveawayEvent – Kid’s delight – Sweet Treats

  11. I have been hearing a lot about rajma chawal these days. Gonna have to make it very very soon.And this dish, I love anything with curd. Have never tried cooking poha in curd but this looks inviting! Gonna try for sure.

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