Mosaru Avalakki | Dahi Poha | Atukula Daddojanam for Krishna Janmashtami

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).

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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.

Some Tips to Remember

• 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 serve it.
• Use only thick variety of poha to make this dish.
• Poha tends to absorbs liquids a lot so you may find this dish becoming a bit dry if you make it well in advance. In such a situation, add more dahi before serving.

More Naivedyam Recipes for Gokulashtami | Krishnashtami | Sri Krishna Jayanti

• Gopalkala, Maharashtra’s version of Dahi Poha
• Palakayalu | Deep-fried Rice Flour Balls from Andhra Pradesh
• Pal Payasam | Doodh ki Kheer
• Huli Avalakki | Udupi-Style Tamarind Poha | Puli Aval
• Bellam Atukulu or Vella Aval

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How to Make Mosaru Avalakki | Atukula Daddojanam | Dahi Poha

1. Add 1 Cup thick poha to a colander and wash under gently running water for a couple of minutes till the poha is completely.
2. Leave the poha in the colander for about 15 minutes to drain out all the water.
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3. Making the Tempering
   1. In a heavy ladle, heat 1 tsp oil or ghee.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Add the 1 tsp udad dal, 1 tsp chana dal, and 1 tbsp split cashews or peanuts.
   4. Stir-fry till the dals turn golden brown.
   5. Add the 1/2 tsp finely chopped green chillies, 1/2 tsp grated ginger, 1 pinch hing (asafoetida) and a few curry leaves; and stir-fry for a few seconds.
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4. Mixing the Mosaru Avalakki
   1. Transfer the soaked and drained poha to a vessel.
   2. Add the 1/4 cup grated coconut, 1 cup yogurt, and salt to taste.
   3. With a gentle hand, mix well. 
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   4. Add the tempering to the Dahi Poha and mix gently.
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5. If you are making this for Gokulashtami (Sri Krishna Jayanti), offer as Naivedyam.
6. Serve immediately.

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Recipe for Mosaru Avalakki | Dahi Poha | Atukula Daddojanam

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Mosaru Avalakki | Atukula Daddojanam | Dahi Poha

Aruna

Mosaru Avalakki or Dahi Poha is a must-have naivedyam for Sri Krishna Jayanti (Gokulashtami/Krishna Janmashtami). I also often have this dish as breakfast or even a single-dish lunch as I find it light on the stomach and very cooling on scorching summer days.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Breakfast, Main

Cuisine Andhra, Gluten Free, Indian, Karnataka, Maharashtrian, Vegetarian

Servings 3 People

Calories 275 kcal

Ingredients

  

1x2x3x

• 1 Cup Poha, Atukulu, Avalakki (~80 gms)
• 1 Cup Dahi, Perugu, Mosaru
• 1/4 Cup Grated Coconut
• Salt to Taste

For Tempering

• 1/2 tsp Mustard Seeds
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 2 tbsp Split Cashews or Peanuts
• 1/2 tsp Grated Ginger
• 1/2 tsp Chopped Green Chilli
• 1 Pinch Hing, Inguva, Asafoetida
• 1 tbsp Oil
• A Few Curry Leaves

Instructions

 

The Preparations

• Add 1 cup thick poha to a colander and wash under gently running water for a couple of minutes till the poha is completely soaked.
• Leave the poha in the colander for about 15 minutes to drain out all the water.

Getting the Tempering Ready

• In a heavy ladle, heat 1 tsp oil or ghee.
• Add 1/2 tsp mustard seeds and wait till they crackle.
• Add 1 tsp udad dal, 1 tsp chana dal, and 1tbsp split cashews or peanuts. Stir-fry till the dal is golden brown.
• Add the 1/2 tsp grated ginger, 1/2 tsp finely chopped green chillies, a pinch of hing, and a few curry leaves; and stir-fry for a few seconds.

Mixing Mosaru Avalakki

• Transfer the soaked and drained poha to a vessel.
• Add 1/4 cup grated coconut, 1 cup dahi and salt to taste.
• With a gentle hand, mix well.
• Add the tempering to the Dahi Poha and mix gently.
• Serve the Mosaru Avalakki immediately.

Nutrition

Calories: 275 kcalCarbohydrates: 29 gProtein: 7 gFat: 15 gSaturated Fat: 5 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 0.02 gCholesterol: 11 mgSodium: 821 mgPotassium: 207 mgFiber: 4 gSugar: 5 gVitamin A: 250 IUVitamin C: 1 mgCalcium: 124 mgIron: 3 mg

Keyword Atukula Daddojanam, Dahi Poha, Gokulashtami, Krishna Jayanti, Krishnashtami, Mosaru Avalakki, Naivedyam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!