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Dahi poha recipe
Simple quick and healthy Dahi poha recipe
Breakfast, Dinner, Festival recipes,, Lunch
Poha | aval
medium thick or thick
yogurt | dahi
Curry leaves few
Cashew nuts few
Asafoetida 2 pinch
Salt as needed
Wash and soak ½ cup f poha | aval in water for 5 minutes. I used medium thick aval. If using thick poha, soak it for 15 minutes to get softness.
Drain the water completely.
Add ¾ cup curd and 2 tblsp milk to the poha. Mix well.
Adjust the consistency by adding little more milk.
Always use room temperature milk.
In a pan add 3 tsp oil and add mustard seeds, urad dal, red chili, grated ginger, asafoetida, chopped green chilis, and curry leaves.
If adding cashew nuts add it as well.
You can add finely chopped coriander leaves too.
Once the dal turns golden brown, switch off the pan and add it t the poha mixture.
Mix well. Add salt to taste.
Serve chilled with any pickle of your choice.
We had with tomato pickle.
1. If it turns thick after some time, add little curd and milk to adjust the consistency.
2. While using a thicker variety of poha soak it for 15 minutes to get softer dahi poha.