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Dahiwale Poha (Atukula Daddojanam/ Mosaravallaki)

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Snack
Cuisine: south indian
Servings: 23 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

Instructions

  • 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.
  • Next add all the other ingredients (except for the tempering ingredients) and mix well.
  • 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.
  • Remove from heat and let cool completely before serving.

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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!