Ingredients
- Aval – 1 cup
- Onion – 1
- Green Chillies – 3
- Fresh ginger – a small piece
- Bengal gram dhal – 1 teaspoon
- Urad dhal – 1 teaspoon
- Ground nut – 1 tablespoon
- Curry leaves – few
- Oil – 4 teaspoon
- Mustard – ½ teaspoon
- Asafotida – a pinch
- Salt – ½ teaspoon or as per taste
- Coconut – ½ cup
- Lemon juice – ½ teaspoon
Directions
- Soak poha in just enough water to cover the poha for about half an hour.
- Chop onion, green chillies and ginger finely.
- In a kadai put the oil and when it is hot, add the mustard. When it pops up, add the dals, ground nut, asafetida and fry till it turns light brown.
- Add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent.
- Now add the soaked poha and fry for few minutes.
- Add salt, coconut and lemon juice. Mix well. Keep it in a low flame for few seconds and remove.
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I love poha and this variation turned yummy. The combined flavours gave a great flavour.
Thanks for sharing the recipe!
Q:Can you tell me how to maintain heat of poha for a long time, after cooking. I understand since it does not have any starch it does not maintain heat for a longer time. Help please 🙂
To keep poha warm, you can press the cooked poha with a flat spoon and keep it covered. Moreover, any dish will be cold after sometime. So you can keep it in hotpack or just microwave it for few seconds before serving.