Matar Poha | Peas Poha - Vegan breakfast

 Poha (Flattened rice) is a versatile ingredient used for breakfast or a quick evening snack all over India. 

During winters fresh green peas are available in plenty and I use them in my cooking a lot.

Peas Poha is one such favorite breakfast at home where lot of fresh tender peas are used as a part of the recipe. Poha is seasoned and tempered with simple Indian spices that makes it very tasty and flavorful .

Choora Matar or Chooda Matar is a variant of Peas Poha that is very popular in Northern India especially UP and Bihar and is a purely No Onion No Garlic snack .

Matar Poha can be made with or without onions depending on your taste . If using onions, saute them after you splutter the mustard seeds and curry leaves until the onions turn soft and then add in the poha .

Some delicious Poha variants which can be easily prepared for breakfast / lunch boxes and also as Prasadam .

Tomato Poha

Chooda Matar

Batata Poha 

Puli Aval /Gojju Avalakki (Karnataka Special)

Gopalkaala / Dahi Poha (Janmashtami Special)

Poha Kheer with Milk 

Poha Kheer with coconut milk (Vegan) 

Preparation Time - 10mins

Cooking Time - 8 to 10mins

Complexity - Simple 

Serves  - 2 to 3

Ingredients 

2 cups medium thick Poha/Flattened rice 

2 to 3 green chillies 

1/2 cup boiled peas 

Small piece ginger finely chopped 

1 tsp mustard seeds

Pinch of asafoetida

Pinch of turmeric 

2 tsp lemon juice

Salt as needed 

Pinch of sugar

2 tbsp oil

Few curry leaves 

Method 

• First and foremost ,sieve the poha and get rid of small dust and other unwanted particles.
• Wash the Poha under running water in a colander and let it sit for 5 to 6 mins . This step is very important.  If there is too much water in the poha ,it will become a mushy mass and we don't want that .
• Meanwhile, heat the oil in a thick kadai /wok.
• Splutter the mustard seeds ,followed by curry leaves, ginger ,turmeric powder and asafoetida. 
• Mix in the washed poha ,sprinkle salt and mix it well .
• Add in the boiled peas, sprinkle some water and cook covered for 3 to 4 mins till the poha becomes soft and well cooked. 
• Turn off ,open the lid, add sugar ,lemon juice and give it a quick mix ,serve hot with a garnish of freshly chopped corriander. 
• You can sprinkle some namkeen farsan/crispies for an added crunch .

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Month of January we are going "Vegan" in our food bloggers' group Shhh Secretly Cooking Challenge . A wonderful theme suggested by Radha as January is also celebrated as a Vegan Month in some parts of the world .  My partner for this month is Preethi of Preethi's cuisine. Preethi gave me lemon juice and ginger as secret ingredients which was used in this flavorful aromatic Matar Poha while Preethi made a yummy  and healthy Tofu Bean Stir fry with sesame oil and rice flour being the secret ingredients I suggested to her. 

Radha has prepared a lipsmacking Jackfruit Kofta Curry which is a classic innovative recipe and that too purely plant based ..

Set Dosa | Set Dose (variation 2)

 Set dosa is one of the most loved breakfast in Karnataka.  Though the basic ingredients remain the same,there are some mild variations used by various restaurants that make them a speciality .

My mom had learnt a recipe from one restaurant cook and I have been following that primarily all these years to make Set Dosas at home . To check out my Mom's variant click here. 

Recently, my cousin Kalyani who blogs at Sizzling Tastebuds posted a Millet Set Dosa which prompted me to look up her recipe of The Regular Set Dosa and I found that it was slightly different from my recipe and  I went ahead and made Set Dosas with her proportion and needless to say everyone at home liked it. They were just spongy and so soft that it was a melt in mouth experience. I have followed her recipe to the 'T' and no changes at all . 

I served these cotton soft set dosas with Aloo Sagoo and Coconut Chutney the way it is served in most restaurants here in Bangalore . Chutney Pudi is of course our family favorite and we cannot imagine having our Dosas without Molagapudi.  Click on the recipe names above for detailed method of preparation. 

Ingredients 

2 cups idli rice 
1 cup whole udad dhall (udad dal gota)
1/4 cup beaten rice /Poha 
1/4 sabudana /jawwarsi 
 2 tsp channa dal
1 tsp methi seeds 
salt to taste 

Method 

• Wash the idli rice and udad dal 3 or 4 times until the water is clear .
• Sift the beaten rice once and wash it thoroughly under the colander .
• Soak the idli rice , udad dhall, beaten rice, Sabudana ,methi seeds in sufficient water for 3 to 4 hours .
• After the soaking Time,  grind the ingredients in a wet grinder or blender until you get a smooth batter . Batter must have the consistency of Dosa batter, neither too thick nor too runny . I prefer the wet grinder as the yield is more compared to  the blender method .
• Add salt, beat it well once with your hands . The warmth from our hands induces good aeration and helps the batter to ferment well.
• Allow the batter to ferment in a warm place for 8 to 10 hrs .

• To prepare the dosas ,heat the tawa , drop a ladle of the batter and donot spread too much. The set  Dosa has to be slightly thick .
• The moment you pour the batter on the hot tawa ,you can see lot of pores /holes developing on it.This means your batter is perfect. Just drizzle a few drops of oil and cook covered for 1min.
• Slowly flip over and cook on the other side for just 10 sec . 
• If the batter is well fermented, then absolutely no oil is required to cook the dosa.
• Serve hot with accompaniment of your choice.

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Patal Poha Chivda / पातळ पोहा चिवडा - vegan snack (low fat)

 Chiwda is a traditional Maharashtrian snack made during Diwali alongwith the various other snacks. 

Patal Poha chivda is prepared using thin paper variety rice flakes and very easy to make. Hardly uses a few spoons of oil ,making it a healthy choice to indulge.  A perfect snack to compliment a hot glass of coffee or tea . You can make this anytime during the year and store it in an airtight container.  Stays good for almost 10 days. 

Patal poha chivda is made by dry roasting the poha and is seasoned with mild spices and garnished with lots of roasted groundnuts, roasted gram and even cashew nuts .

Having grown up with a lot of Maharashtrian friends around this snack was a regular feature at home and even now I make it frequently but somehow it never made it to the blog .

This time when Poonam suggested Maharashtrian cuisine for our Shhh cooking secretly group,  I planned to make this chiwda with the secret ingredients Green chilli and roasted gram given to me by Aruna and she prepared Khamang kakdi - healthy cucumber salad using the secret ingredients peanut and mustard that I gave her . Poonam's Shakkarpaare is my next in list for 4pm snack. 

Some traditional Maharashtrian snacks from my blog for you all to enjoy 

Cornflakes Chiwda 

Poha Chiwda

Sabudana Chiwda

Thikhat Shankarpaali

Kothimbir Wadi 

Sabudana Wada

Preparation Time - 10 mins
Cooking Time - 10 mins
Complexity - easy 
Serves - 3 to 4

Ingredients 

3 cups thin rice flakes /patla poha
1/2 cup groundnuts 
1/4 roasted gram (chutney dal)
2 to 3 green chillies finely chopped
1/2 tsp turmeric
2 tsp powdered sugar 
Handful fresh curry leaves 
2 tbsp oil 
Pinch of asafoetida
Salt as needed 

Method

• Firstly sieve the poha through a sieve.This step is optional ,you may do this if you find many small powdery  rice flakes in your packet.
• Heat a thick bottomed pan and dry roast the poha/rice flakes until they turn crispy . If you crush it with your fingers the poha must crumble easily . At this stage ,transfer the roasted poha to a plate .set aside 
• In the same pan,heat the oil and fry the ground nuts followed by roasted gram,green chillies and curry leaves one after another until they turn crisp. 
• Add the asafoetida, turmeric powder ,salt and the roasted poha . Toss it gently with a wooden ladle and mix all the ingredients well . Do this on low flame. Turn off the flame and add the powdered sugar in the end and  mix it all gently .
• Let the chivda cool down for a while ,then transfer it to an airtight container and store away from moisture .

Aval Payasam | Poha Kheer - Rice Flakes pudding

 Aval Payasam is a quick Indian dessert that can be made easily using just milk and sugar . Known as Atukula Paysa in Telugu, avlakki payasa in kannada and Poha Kheer in Hindi. Thick variety rice flakes is best for making Aval Paysam . It is flavored with cardamom powder,  dry fruits and saffron which makes it rich and exotic.

Aval Payasam is made as prasadam for many festivals like Krishna Jayanthy,  Navaratri, Ganesha Chaturthi, Mahashivratri,Onam,Vishu ,Pournami etc.

Today is the auspicious Chitra Pournami which is celebrated widely in Tamil Nadu and has a very important significance and dedicated to Chitra gupta .It is believed that Lord Chitragupta  keeps records of our good and bad deeds and on this day people pray and ask for forgiveness.  People flock to holy river to take a dip which is symbolic of washing away sins . Milk based paysam is made on this day for offering and we can make this delicious Aval Paysam as prasadam. 

Likewise,  In North,there is a tradition to prepare  Doodh Kheer for Khojagiri Poonam also known as Sharad Purnima dedicated to Lord Mahalaxmi. Many homes make this delicious Poha kheer for celebration.

In South India, especially Karnataka and Tamil Nadu Rice is not eaten during fasting ,hence Aval/Poha or Wheat based items are preferred to be offered as Prasadam and eaten.  Aval Payasam/ Avalakki Payasa is one of the most preferred and delicious prasadam for Shivratri in Karnataka .

Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity - simple
Serves - 3 to 4

Ingredients

1/4 cup thick poha /thick rice flakes
1/4 cup sugar 
1/4 cup water
3 cups boiled milk
Few strands saffron
1/4 tsp cardamom powder
2 tsp ghee 
Assorted dry fruits handful (pistachio,almonds and cashews)

Method 

• Wash the poha/aval to remove any dust or other particles .
• Keep it soaked for 5 mins 
• In a cup soak the saffron strands  in 2 tbsp warm milk .
• Dry roast the dry fruits in a pan and give it a quick pulse in the blender to make a coarse powder . 
• Heat ghee in a pan and lightly fry the soaked poha until you get a good aroma .
• Add 1/4 cup water and cook the poha till the water is absorbed .
• Add the milk along with the saffron soaked milk and cook till the milk boils . Keep stirring to avoid the milk sticking to the bottom of the pan . 
• Lastly add the cardamom powder and roasted dry fruits powder along with sugar and continue cooking till the sugar melts . The kheer will turn watery after adding sugar .
• Continue to cook for another 4 to 5 mins till the milk thickens .Turn off the stove and poha kheer is ready to serve . 

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Tomato Poha | Tomato flavored flattened rice flakes

Tomato Poha is yet another versatile breakfast item and can be made quickly  with all the basic ingredients in our pantry. As much as we all love the Kanda Batata Poha or Batata Poha , Tomato Poha is an ideal snack to be packed for school or office lunch box. The tomatoes give the poha a nice moist texture and also the tanginess is a perfect treat to the taste buds at lunch time . As this recipe doesnt use onion or garlic this can be made for breakfast or even served as prasadam during Pooja Days or Functions.

I first tasted tomato poha during one of my school picnics from my friend's tiffin box . One spoonful and I instantly fell in love with this delicious and tasty poha .  Thakali Poha was soft,moist and succulent and we did not need any accompaniment like dahi or chutney to go along.

That picnic was a memorable one because of all the fun we had at the theme park and  the most awaited picnic lunch time, which we as kids waited eagerly  .She loved my mom's signature Mini Podi Idlis while I loved her Poha ,so from then on it was an unsigned agreement between us friends that we would carry extra share of idlis and poha even on regular days for our school recess time .

 I make poha very frequently for our breakfast at home and Tomato Poha along with Puli Aval/Gojjuavlakki , Batata Poha and Choora Matar come in rotation and we at home love to have it hot hot just off the pan .  Next on my to do list is Kalyani's Indori Poha . This has been bookmarked for a very long time but I somehow have not been able to put all the pieces together, fingers crossed I hope to try it soon .

Coming to Tomato Poha / Thakali Aval, a few small tricks will get you the best poha and even a non poha lover will begin to love this sumptous and filling snack . Remember to use medium thick poha and wash it thoroughly . Give it sufficient resting time , this ensures the poha absorbs the water and remains moist . If you find the soaked poha too dry, sprinkle some water generously and mix it well with your fingers.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves  - 3 
Complexity - simple

Ingredients

7 fistfuls/handfuls of medium thick poha 
2 -3 green chillies
handful of groundnuts
2 medium sized tomatoes deseeded and chopped
few curry leaves
fresh corriander finely chopped
5-6 tbsp oil
1 tsp mustard seeds
1/2 tsp jeera
1 tsp haldi /turmeric powder
pinch of asafoetida (skip for GF)
lemon juice from 1/2 lemon
salt as needed
1 tsp sugar

Method

• Wash the poha using a colander to remove any husk or dust particles. Spread the poha on a wide plate or bowl and let it rest for 10 mins.
• Meanwhile, heat the oil and fry the groundnuts until crisp, followed by the mustard seeds, jeera, green chillies,curry leaves and asafeotida.
• Add in the turmeric and saute the tomatoes until soft and mushy. Add salt as much needed .
• Once the tomatoes have turned mushy, add the washed poha and toss it carefully and mix it well. Sprinkle handful of water and cook covered for 7 to 8 mins. This covered cooking ensures that the poha will remain soft and moist even when packed for long time .
• Lastly add the lemon juice, sugar and fresh corriander mix it gently and serve it hot with a beverage of your choice.

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Choora Matar | Chooda Matar | Matar Poha - UP Special

India is a land full of flavor and amazing cuisines varying from region to region. Just as they say a language's dialect changes every 100km , I feel the same holds good for our varied cuisines as well . The basic ingredients are common but the way they are used and treated in the individual recipes based on their regional influence is what makes the recipe stand apart .

This month I was paired with Priya Iyer for our Secret Cooking Challenge and she was very generous to give me Green Peas and Green Chilli as secret ingredients to dish out a recipe and I gave her potatoes and red chilli as her secret ingredients and friends do check out the yummy Aloo Rassedar that she dished out from the Uttar Pradesh special cuisine. 

Now, coming to today's recipe.. the ingredients are very common and a staple breakfast or tea time snack in most of the households all over india... do you think it is upma? NO NO...it is a most favorite item for many...the POHA a.k.a the flattened Rice Flakes.

Poha is made in different forms like Kanda Poha or Kanda Batata Poha which is famous in Maharashtra, Batata Poha of Gujarat , Gojju Avlakki  of Karnataka , Aval Kesari or Aval payasam (kheer) from Tamil Nadu .

More so , Poha is also offered as GopalKaala to lord Krishna in Vrindavan for Krishna Janmashtami as we all know how fond Krishna was of Poha along with his love for butter , ghee , milk etc.

While I was trying to explore the various recipes , I was somehow attracted to this recipe's name of Chooda Matar or Choora Matar as they call it in Banaras or Lucknow. When I went reading about it I was surprised to know that it is nothing but Poha made using peas but trust me it is no where similar to the usual Poha we make for breakfast.  This is a total No onion No garlic recipe and hence fell into my bucket perfectly and I did not have to tweak this recipe at all .

The ingredients that are used in the making of Choora Matar gives a very different taste and punch to the final product. I am sure , after reading so much most of you must be salivating now ...let us now go and look at the recipe. 

Preparation Time - 15 mins

Cooking Time - 10 mins

Complexity  - Easy

Serves - 2 to 3

Ingredients 

 2 cups of thick poha (100 gms approx)

1/2 cup fresh peas or frozen peas 

2-3 green chillies chopped

Small piece of ginger finely chopped

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp jeera or cumin seeds

Asafoetida as needed 

Salt as needed 

2 tablespoon oil 

Fresh corriander chopped

Juice from 1/2 lemon

Few cashewnuts

Method 

• Rinse the poha well in a colander multiple times and let it sit for 10 to 15 mins . This will soften the poha 
• Incase of using fresh peas , par boil them with a little salt and keep aside .
• In a kadai /pan , heat some oil and splutter the jeera , fry the green chilies and ginger. 
• Add the asafoetida, pepper powder , garam masala and quickly stir it to avoid burning .
• Now add the soaked poha, salt and mix it well until all the masalas get mixed with the poha .
• Add the boiled peas , sprinkle some water , close the kadai with a lid and cook the poha for 3-4 mins .
• Turn off the stove, open the lid and add in the lemon juice,fried cashews and fresh corriander and toss it well .
• Serve hot with a cup  piping hot Ginger Cardamom Tea or Strong Filter Coffee .

Tomato Poha Dosa | Tomato Rice flakes Crepes

This was another spot invention or rather innovation in my kitchen this night for dinner . I had my Aval Dosa or Poha Dosa batter ready to be used for dinner , but suddenly when I saw piping hot sambar and chutney ready , I felt there should be some spice element to the dosa too which will enhance the dinner experience.  It was quite late to prepare aloo masala to make masala dosas, so I made a spicy puree of tomatoes and added it to the batter with a garnish of finely chopped coriander and a tangy and spicy tomato dosa was ready .

Soaking Time - 3 hrs
Grinding Time - 20-25 mins
Fermentation Time - 7-8 hrs
Cooking Time - 2 mins per dosa
Makes 10-12 dosas.

Ingredients
1 cup or 150 gms raw rice (I used sona masuri)
1 cup thick rice flakes / jada poha/ getti aval / avlakki
1/2 cup udad dhall
1 tsp methi seeds
For the puree
2 medium sized tomatoes
2 green chillies
1/2 tsp red chilli powder
Few curry leaves
Chopped coriander
Salt to taste

Method

• Wash the rice , udad dhall and poha nicely under running water and soak it in water with methi seeds for 3-4 hrs .
• In a wet grinder or blender, grind the soaked rice ,udad dhall and poha into a fine batter. Batter should not be very runny . Consistency to be like idli batter .
• Add salt, mix and beat it well and let it ferment for 7-8 hrs .
• Before preparing the dosas, make a fine puree of tomatoes, green chillies, chilli powder , curry leaves and add it to the batter .
• Mix well and adjust salt if needed . Add in the finely chopped coriander to the batter. 

• Heat a tawa or non stick pan and pour a ladle of batter and prepare a dosa .

• Drizzle oil and cook on one side .
• Slowly flip it over and cook on the other side too . 

• Serve hot with chutney or sambar. 

Note
These dosas won't be very crisp because of addition of poha or aval . They remain soft and spongy for 2-3 hrs which makes it ideal for packing into lunch boxes too for school kids.

Pinterest link

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Aval Payasam | Poha Kheer - vegan version

Most often the terms Vegan and Vegetarianism are confused to be one and the same. However, there is a minute difference even though the underlying principle is the same i.e. staying away from consuming meat and animal products.
Veganism goes up  one level further and restricts the use of Diary and Diary products as well . Milk, curd, yogurt, paneer/cottage cheese, ghee, butter, cheese etc are not consumed by those who follow the Vegan Diet.
When someone says they are strict Vegans the immediate questions that arise in people mind is Don't you eat sweets ? How boring, no desserts for you ?
The answer is use of coconut milk, soy milk, almond milk in place of diary milk . Trust me ,our Indian sweets can easily be made using coconut milk and almond milk which makes it taste all the more tastier and richer.

Today's kheer/payasam is one such variant which make use of coconut milk in place of regular milk and the cashews are fried in coconut oil as against ghee.

Preparation Time : 5mins
Cooking Time : 15 mins
Serves : 2-3
Complexity : Easy

GopalKaala | Thayir Aval

GopalKaala is one of the many offerings made to Lord Sri Krishna for Krishna Janmashtami .
A very yummy prasad made using Aval/Poha/ Pressed Rice, thick yogurt/ dahi , fresh corriander, chillies and a mild tempering of mustard . Some people even add a few pieces of finely chopped fresh cucumber.
This recipe is basically a "Oil Free & No Cook" recipe as we use the gas only for preparing the tempering with a few mustard seeds. This preparation can be used to satiate the mid morning hunger pangs or a light dinner too if we are not in a mood for an elaborate cooking.

Preparation Time : 10 min
Cooking Time : Nil
Serves : 2
Complexity : Simple

Poha Chiwda | Beaten Rice Crispies

Thick Poha chiwda is a very popular snack in India, it is quick to make and has a longer shelf life ,hence can be stored for a couple of days. This can be taken as a picnic snack on your short trips or tours to satisfy the 4pm hunger pangs. Poha chiwda is normally a must during the Diwali season alomg with the other snacks that are prepared. I have already told in my blog how to make Cornflakes chiwda, this is also more or less similar to that . You can adjust the spice level as per your family tastes and likings.
This is the traditional deep fried version I am presenting . There are other ways like roasting the poha in microwave / oven and then adding the seasoning to it which I shall present sometime soon; a diet version of this same snack.

Preparation Time : 5  mins
Cooking Time : 10 mins
Serves : 3-4
Complexity : medium

Set Dosa | Set Dose - Karnataka Special

Set Dosa / Set Dose is a popular breakfast item from Southern state of India ,Karnataka .
These dosas are very spongy and fluffy and made with the basic ingredients available in the pantry.
Set Dosas are served in sets of 2/3 along with vegetable sagoo  and coconut chutney , hence the name SET DOSA.

The usage of Poha / Avalakki / beaten rice and curd during the soaking and grinding process ,gives a mild sweet and sour taste to the dosas.

Preparation Time : 8-10 hours
Cooking Time : 30 mins
Serves : 2-3
Complexity : Medium

Aloo Poha | Batata Poha | Avlakki

Aloo Poha is a very common breakfast item in most homes. Its very easy and gets done in less than 15 mins.

Very ideal to prepare in case we have sudden guests or running out of time to prepare breakfast.Kids also like this because of the favourite ingredient ALOO.

Can be packed for lunch box as well.Its almost as good as a full meal due to the carbohydrate contents present in poha as well as potatoes.

**photos updated on 16/10/21

The technique to measure the right quantity of poha to be used : 2 fistfulls of poha is sufficient for one person.

[fistfull {muttibhar-hindi}/{kaypidi-tamil}]

Example : If making breakfast for 3 people ,we can use 6 to 7 fistfulls of poha .

Preparation Time : 10 min
Cooking Time : 10-15 mins
Complexity : Simple
Serves : 2-3

Ingredients

5-6 fistfull Poha (thick variety - Jaada Poha - Getti Aval)
1 medium sized potato .
2-3 green chillies -slit
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1 tablespoon groundnuts
few curryleaves
2-3 teaspoons lime juice
fresh corriander chopped
1/2 tsp sugar
salt to taste
1 tablespoon oil.
1/2 tsp haldi/turmeric
pinch of asafoetida/hing

2 tbsp fresh coconut 

Method

• Peel and dice the potatoes into small cubes. Boil it with a little salt and keep it ready.
  
• Wash the poha in a colander till all the dust and husk is removed and leave it in the colander.
• (If the poha is too thick ,you can sprinkle some water so that it gets softened)
• In a kadai /wok,heat the oil and splutter the mustard seeds,add the groundnuts and let it fry for a min.
• Add the jeera,hing,slit green chillies,curryleaves ,haldi powder and the boiled potatoes and saute for a minute.
• Now add the poha,salt and toss it well till the turmeric coats the poha well.
• close the lid and cook for about 5 mins on medium flame.
• Open and mix it well,add the lime juice,sugar ,chopped corriander and mix well and close the lid for 1-2 min. Turn off the stove.
• Garnish with fresh coconut before serving. 
• Mix well and serve hot with a cup of Masala Chaai or Fresh Filter Coffee.

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Puli Aval / Gojju Avalakki/ Tamarind Poha / Huli Avlakki

Puli Aval (Tamil : Puli - Tangy ; Aval - Beaten/Pressed Rice)
OR
GojjuAvalakki (Kannada : Gojju- Tamarind sauce with spices ; Avalakki - Beaten/Pressed Rice)-- popular dish from Karnataka.

 A quick snack which can be made either for breakfast or evening tea time snack .Comes very handy even if you have unannounced guests who drop in suddenly.

 
This is my mom's recipe and I just love this. Since it is my favorite,it used to be a part of lunch box menu during school days. I had quite forgotten about this snack until one day when my mom reminded me of this yummy dish when I was asking her to suggest me a quick sumptuous breakfast.

**Picture updated on Oct 9 2021

Gojju avlakki is also prepared on festive days in Karnataka and Tamil Nadu as an offering for the lord .  Puli aval is prepared during Navratri , Narsimha Jayanthy and  Krishna Janmashtami.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3

Ingredients

1.5 cups thick poha /flattened rice
4-5 tbsp tamarind extract (soak tamarind in warm water and extract the juice)
1 tbsp sambar powder or rasam powder 
1 tsp grated jaggery
salt to taste
pinch of turmeric
For Tempering
1 tsp mustard seeds
1 tsp channa dal
1 tsp udad dhall
handful of peanuts/groundnuts
2-3 dry red chillies
curry leaves - few number
pinch of asafoetida

Method

• Wash the poha twice well under running water in clean the dust and unwanted particles.
• To this soaked poha add tamarind water,sambar powder,turmeric,jaggery,salt and mix well with a fork.Rest for about 7-8 mins.Do not mix too much as it will break the poha.
• If you need a little more spice ,add in some more sambar powder according to your taste
• In a kadai/skillet,heat a little oil . First fry the groundnuts until the skin separates.
• Next add the mustard seeds,as it crackles add channa dhall,udad dhall,red chillies ,curry leaves & asafoetida.
• Add in the marinated poha and mix well and cook covered for about 4-5 mins.
• Sprinkle some water lightly if the poha feels too dry.
• Serve hot with some cool curd and roasted papads / potato chips.

Notes:
If you like you may add a little grated coconut just before serving.

Some more Poha varieties on my blog that you may like to try 

Tomato Poha

Matar Poha

Aloo Poha 

Chooda Matar

Dahi Poha 

Poha / Aval Pakoras

Poha (Hindi) / Aval (Tamil) / Avalakki (Kannada) is generally a part of the breakfast menu. Simple,delicious and a  healthy breakfast.

Here is another yummy dish made using poha.. Enjoyed by one and all.A perfect starter or an evening snack with a cup of piping hot Filter Coffee or Masala Chaai

Try and enjoy too...

Poha Pakoras  / Aval Pakoras

Ingredients

1 cup poha
1 potato grated
1/2 onion finely chopped
2 tbsp chick peas flour/besan
1tbsp rice flour
2 tsp red chilli powder
1 tsp garam masala
1/4 tsp haldi /turmeric powder
pinch of asafoetida / hing
salt to taste
finely chopped corriander/kothmir/cilantro (optional)
finely chopped mint leaves/pudina  (optional)
oil for frying

Method

• Wash and then soak the poha for about 15 mins
• Add all the above ingredients except oil along with the poha and mix them nicely to bind all the ingredients well.
• Sprinkle some water to bind the mixture.
• Heat the oil in the frying pan.
• When the oil has been heated to the right temperature,take small balls from the mixture and drop the into the oil.
• Fry until golden brown.
• Serve hot with mint chutney or tomato sauce.