Dahi Pohe/Moru AvalJump to recipe
This recipe of the humble Poha(beaten rice flakes)/Aval soaked in curd is one of my favourites. I make it whenever I have a lot of sour curd. Healthy and filling at the same time. It makes for a good breakfast or mid-evening snack(Tiffin) option. I make it for dinner too when lunch is heavy. There are many variations of the Pohe like Kanda Poha(onion Poha), Masala Poha(tomatoes and onions), Lemon Poha, Puli Aval(tamarind Poha), Vella Aval(Sweet Poha) and Dahi Pohe/Moru Aval. The Poha can be either thick or thin. For this recipe, I have used the thin one, but the same can be done with the thick one too, just that the soak time will vary. Thick Poha is used for recipes where the Poha is going to cook in a sauce so that it doesn’t become soggy. The Dahi Pohe makes for a good and healthy lunchbox recipe for kids. While you are here please have a look at other recipes by Rajjo’s Kitchen like Semolina Cheese Balls, Rava Dosa, Savoury Muffins and more…
Here is the recipe for Dahi Pohe/Moru Aval.
- Poha (thin) 250 gms
- Sour curd 1 to 1.5 cups
- Salt as per taste
- Grated Coconut 2 tbsp
- Peanuts 1 tbsp
- Green chillies 2 finely chopped
- Ginger 1 inch piece finely chopped
- Dry red chillies 2 broken
- Mustard seeds 1 tsp
- Chana dal(gram dal) 2 tsp
- Urad dal(black gram)2 tsp
- Curry leaves a few
- Asafoetida 1/2 tsp
- Oil for tempering
- Assemble all ingredients.
- Sieve, wash and soak the Poha in Curd. Add salt to poha before pouring the curd. Dilute the curd with little water(1/4 cup) if required. Rest the soaked Poha for 10 to 15 minutes. After the poha have soaked, separate them gently with your hands.
- In a pan/karahi pour oil for tempering, around 2 tbsp and heat. Drop in the peanuts and fry until golden in colour. Now add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies and asafoetida and fry until golden in colour.
- Now add the Poha little by little and mix nicely so that the tempering is mixed evenly. Stir on a medium flame for 3minutes. Check salt and adjust if required. Add the grated coconut and stir for another 3 minutes over a medium to low flame.
- The Dahi Pohe are ready to pack in the lunch box or to serve.
Pass the Poha through a sieve that has medium-sized perforations, such that the Poha remains in the sieve and the dust and small flakes fall away. Now wash the Poha just once(may become soggy if done more than once)and drain all the water. Put it into a flat bowl and add the sour curd and salt to it. Mix gently but evenly so that all the Poha are coated with the curd. Set aside for 10 to 15 minutes.
Now using your hands separate the soaked Poha gently and set aside. Take a Pan or Karahi and pour the oil. Once it heats up add the peanuts and fry them. Once they are golden in colour remove and set aside. Now to the oil add the mustard seeds, as they crackle add the chana dal, urad dal, dry red chillies, ginger, green chillies, curry leaves and asafoetida and fry them until golden in colour. Now add the Poha to the tempering and mix nicely. Check and adjust the salt. Keep stirring the Poha on a low to medium flame for 3 minutes. Now add the grated coconut and stir for another 2 minutes on low flame. Add in the fried peanuts and put off the flame. Enjoy the simple, healthy, tasty Dahi Pohe. Bon Appetit.
- If using thick Poha there is no need to sieve the Poha, just wash it around 3 times and then soak it in curd.
- Fresh curd can also be used, but the recipe tastes best with slightly sour curd.
- More grated coconut can be added if you like the flavour.
If you tried this recipe and liked it, please comment below. I would love to hear from you.
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