LEMON AVAL | LEMON POHA – BREAKFAST RECIPES

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)

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!!

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.