This is a simple & healthy breakfast recipe which comes to my mind when I run short of idli/dosa batter.
I make this at least once in a week either for breakfast or for dinner. We like this very much. We usually have this topped with sesame oil. I learnt this recipe from my MIL.It can be made in jiffy..If u want to make it fluffy , please add the water quantity which I mentioned in ingredients. Add more water to make it mushy.
INGREDIENTS
- Thick Aval / Thick poha – 2 cups
- Lemon juice – 4 tbsp ( adjust acc to tanginess of lemon)
- Water – 1.5 cups
- Turmeric powder – 1/2 tsp
- Curry leaves – few
- Asafetida / Hing – 1/2 tsp
- Salt – as needed
To temper
- Sesame / gingelly oil – 2 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Channa dal – 2 tbsp
- Red chillies – 2 nos
- Green chillies – 2 nos
Coriander leaves – To garnish (optional)
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METHOD
- Wash the poha once or twice to remove the debris and drain the water.
- In a wide bowl take the poha & add lemon juice , salt , turmeric powder , hing and curry leaves. Add the mentioned amount of water ( OR ) water to soak the poha ( i.e the level of water should be 1/2 inch above poha)..Let it soak for 30 minutes.
- Then in a kadai , heat oil and temper with the above given ingredients in the same order.
- Finally add the soaked poha and mix well using a fork like ladle to avoid turning mushy. Cover & cook for 5 minutes.
- Serve hot. Add sesame oil before serving and enjoy!!
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NOTE
- Sesame oil is a must for this recipe as it gives a nice smell & taste to this recipe. It is also good for health.
- U can also add roasted ground nuts for crunchy taste while tempering.
- Please adjust the amount of lemon juice based on the tanginess of lemon. U can always add any time (even after cooking) if u require.
- It will be initially tangy to eat but it levels down after it is warm..
- Adding coriander leaves is completely optional.
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