Follow these steps for perfect results
Peanut oil
Citric acid crystals
finely powdered
Salt
Curry leaves
a small bunchful
Mustard seeds
Asafoetida (hing)
Gram dal (pottukadalai)
roasted
Poha (flattened rice)
thin variety
White urad dal (split)
Cumin seeds (jeera)
Peanuts (moongphali)
raw
Green chilies
slit
Turmeric powder
Heat peanut oil in a large kadai (wok).
Add mustard seeds and allow them to crackle.
Add cumin seeds, urad dal, chana dal, and peanuts; roast on low heat until golden brown.
Add asafoetida, turmeric powder, curry leaves, and green chilies.
Fry curry leaves and green chilies until crispy on low heat.
Add 1/2 teaspoon citric salt and salt to the tadka and mix well.
Add poha, remaining citric salt, and salt to taste; combine well and turn off the heat.
Ensure poha is thoroughly warmed up but not cooked.
Cool completely and store in an airtight container.
To serve: In a bowl, add 100 grams poha and 200 ml lukewarm water; cover for 6-8 minutes.
Serve as a snack with Ginger Cardamom Chai or as a breakfast with Fresh Fruit Bowl.
Expert advice for the best results
Ensure the poha is not over-soaked, as it will become mushy.
Adjust the amount of green chilies based on your spice preference.
Roast the dals and peanuts on low heat to prevent burning.
Everything you need to know before you start
15 mins
Can be made ahead and stored for several days.
Serve in a bowl or plate, garnished with fresh coriander leaves (optional).
Serve as a tea-time snack.
Pack for travel.
Complements the savory and spicy flavors.
Discover the story behind this recipe
A popular snack and breakfast item.
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