Atukula Daddojanam (or Mosaru Avalakki as it is known in Karnataka) combines two favourites of Sri Krishna; Perugu (Curd, Mosaru, Dahi) and Atukulu (beaten rice, poha or avalakki).
While this dish is made often as a naivedyam on Gokulashtami or Sri Krishna Jayanthi, I also make it as a simple breakfast or one-dish meal, especially in scorching Mumbai summers. I find that this Dahi Poha is much lighter on the stomach than Daddojanam | Thayir Sadam that is made with rice.
Important: Avalakki or Poha (beaten rice/flattened rice) is very delicate and will disintegrate quickly once the dahi is added. So do make this Dahi Poha just before you want to eat it.
You can find more naivedyam recipes at Gokulashtami, Krishnashtami or Sri Krishna Jayanti Naivedyam Recipes. Do also try the recipes for Mosaru Oats | Oats Daddojanam, which uses oats instead of avalakki, and Gopalkala, Maharashtra’s version of Dahi Poha.
I had first published the recipe in August 2014, and am updating it with new photos and the recipe card exactly 5 years later. 🙂
Recipe for Mosaru Avalakki | Atukula Daddojanam | Dahi Poha
Preparation Time: 15 Minutes
Cooking Time: 5 Minutes
Serves: 4
Ingredients
- Poha, Atukulu, Avalakki – 1 Cup
- Dahi, Perugu, Mosaru – 1 Cup
- Grated Coconut – 1/4 Cup
- Salt to Taste
- For Tempering
- Mustard Seeds – 1/2 tsp
- Udad Dal – 1 tsp
- Chana Dal – 1 tsp
- Split Cashews or Peanuts – 2 tbsp
- Red Chillies – 2
- Chopped Green Chilli – 2
- Hing, Inguva, Asafoetida – 1 Pinch
- Oil – 1 tbsp
- Curry Leaves – A Few
How to Make Mosaru Avalakki | Atukula Dadojjanam | Dahi Poha from Karnataka
- Add the poha to a colander and wash under gently running water for a couple of minutes till the poha is completely.
- Leave the poha in the colander for about 15 minutes to drain out all the water.
- Beat the yogurt well till smooth.
- Getting the Tempering
- In a heavy ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Stir-fry the dal till it is golden brown.
- Add the peanuts or cashews and stir-fry for a minute.
- Add the split red chillies, green chillies, hing, and curry leaves; and stir-fry for a few seconds.
- Mixing Mosaru Avalakki
- Transfer the soaked and drained poha to a vessel.
- Add the grated coconut, salt, and yogurt.
- With a gentle hand, mix well.
- Add the tempering to the Dahi Poha and mix gently.
- If you are making this for Gokulashtami (Sri Krishna Jayanti), offer as Naivedyam.
- Serve immediately.
Mosaru Avalakki | Atukula Daddojanam | Dahi Poha
Ingredients
- 1 Cup Poha, Atukulu, Avalakki (~80 gms)
- 1 Cup Dahi, Perugu, Mosaru
- 1/4 Cup Grated Coconut
- Salt to Taste
- 1/2 tsp Mustard Seeds
- 1 tsp Udad Dal
- 1 tsp Chana Dal
- 2 tbsp Split Cashews or Peanuts
- 2 Red Chillies
- 2 Chopped Green Chilli
- 1 Pinch Hing, Inguva, Asafoetida
- 1 tbsp Oil
- A Few Curry Leaves
Instructions
- Add the poha to a colander and wash under gently running water for a couple of minutes till the poha is completely.
- Leave the poha in the colander for about 15 minutes to drain out all the water.
- Beat the yogurt well till smooth.
- In a heavy ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and chana dal, and stir-fry the dal till it is golden brown.
- Add the peanuts or cashews and stir-fry for a minute.
- Add the split red chillies, green chillies, hing, and curry leaves; and stir-fry for a few seconds.
- Transfer the soaked and drained poha to a vessel.
- Add the grated coconut, salt, and yogurt.
- With a gentle hand, mix well.
- Add the tempering to the Dahi Poha and mix gently.
- Serve immediately.
khadizahaque says
I’m surely gonna try it pretty soon !!! my kind of food !!! 😀
khadizahaque says
I have a question Aruna .. Do I need to saok the daals in water before I fry them ??
Aruna Panangipally says
No, Khadiza. Directly into oil and they will be nice & crispy. 🙂
tastefortongue says
Lovely recipe.. book marked 🙂
Traditionally Modern Food says
Love those peanuts in tadka.. I love your poha recipe collection yet another must try recipe