Name: Masala Poha recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 cup paper/thin poha; 1/2 cup grated jaggery; 1/2 cup shredded coconut; Salt 3/4 tea spoon; For masala: 3 tea spoon cooking oil; 2 red/byadagi chilly; 2 tea spoon coriander seads; 1 tea spoon cumin seeds; I sprig curry leaves; 1/4 tea spoon turmeric powder; For tempering: 1 tea spoon cooking oil; 1/2 tea spoon mustard seeds; 1 broken red chilly; 1/2 tea spoon urad dal; 1/4 tea spoon cumin seeds; 1 sprig curry leaves

ABOUT Masala Poha RECIPE

#Go wheat free. In Mangalore it is popularly made for breakfast or an evening snacks. It is generally served in combination with rava uppittu. It is a quick and healthy breakfast/snack.

Ingredients Serving: 2

2 cup paper/thin poha
1/2 cup grated jaggery
1/2 cup shredded coconut
Salt 3/4 tea spoon
For masala: 3 tea spoon cooking oil
2 red/byadagi chilly
2 tea spoon coriander seads
1 tea spoon cumin seeds
I sprig curry leaves
1/4 tea spoon turmeric powder
For tempering: 1 tea spoon cooking oil
1/2 tea spoon mustard seeds
1 broken red chilly
1/2 tea spoon urad dal
1/4 tea spoon cumin seeds
1 sprig curry leaves

Instructions

For masala: Heat oil in a pan. Add red chillies, cumin seeds, coriander seads. Saute well for 4 minutes on medium flame.
Add turmeric powder and curry leaves and jaggery. Saute once and let it cool. Then grind it into a coarse powder without adding water. Keep it aside.
For tempering: Heat oil in a pan, add mustard seeds. Once they start popping add urad dal, cumin seeds and saute 2-3 seconds. Now add curry leaves and switch off the flame.
Take a mixing bowl. Add ground spices/masala, salt, coconut and tempering. Mix well.
Now add flattened poha and mix well with our hands. Now it is ready to serve.

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