Mosaru Avalakki | Atukula Daddojanam | Dahi Poha for Sri Krishna Jayanthi (Gokulashtami)

Home / Indian Festivals / Gokulashtami or Janmashtami / Mosaru Avalakki | Atukula Daddojanam | Dahi Poha for Sri Krishna Jayanthi (Gokulashtami)

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).

Atukula Daddojanam | Mosaru Avalakki | Dahi Poha made for Gokulashtami
Atukula Daddojanam | Mosaru Avalakki | Dahi Poha for Gokulashtami

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

  1. Poha, Atukulu, Avalakki – 1 Cup
  2. Dahi, Perugu, Mosaru – 1 Cup
  3. Grated Coconut – 1/4 Cup
  4. Salt to Taste
  5. For Tempering
    1. Mustard Seeds – 1/2 tsp
    2. Udad Dal – 1 tsp
    3. Chana Dal – 1 tsp
    4. Split Cashews or Peanuts – 2 tbsp
    5. Red Chillies – 2
    6. Chopped Green Chilli – 2
    7. Hing, Inguva, Asafoetida – 1 Pinch
    8. Oil – 1 tbsp
    9. Curry Leaves – A Few

How to Make Mosaru Avalakki | Atukula Dadojjanam | Dahi Poha from Karnataka

  1. Add the 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.
  3. Beat the yogurt well till smooth.
  4. Getting the Tempering
    1. In a heavy ladle, heat the oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Add the udad dal and chana dal.
    4. Stir-fry the dal till it is golden brown.
    5. Add the peanuts or cashews and stir-fry for a minute.
    6. Add the split red chillies, green chillies, hing, and curry leaves; and stir-fry for a few seconds.
  5. Mixing Mosaru Avalakki
    1. Transfer the soaked and drained poha to a vessel.
    2. Add the grated coconut, salt, and yogurt.
    3. With a gentle hand, mix well. 
    4. Add the tempering to the Dahi Poha and mix gently.
  6. If you are making this for Gokulashtami (Sri Krishna Jayanti), offer as Naivedyam.
  7. Serve immediately.
Mosaru Avalakki | Dahi Poha
Mosaru Avalakki | Dahi Poha
Mosaru Avalakki, Atukula Dadojjanam, Thayir Aval, or Dahi Poha

Mosaru Avalakki | Atukula Daddojanam | Dahi Poha

Atukula Daddojanam or Mosaru Avalakki is a must have naivedyam for Sri Krishna Jayanthi (Gokulashtami). I also often have this as breakfast or even a single-dish lunch as I find it light on the stomach and very cooling on scorching summer days.
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast, Main
Cuisine Andhra Pradesh, Indian, Karnataka
Servings 4 People

Ingredients
  

  • 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
  • 2 Red Chillies
  • 2 Chopped Green Chilli
  • 1 Pinch Hing, Inguva, Asafoetida
  • 1 tbsp Oil
  • A Few Curry Leaves

Instructions
 

The Preparations

  • 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 Ready

  • 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.

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.
  • Serve immediately.
Keyword Atukula Daddojanam, Dahi Poha, Gokulashtami, Krishna Jayanti, Mosaru Avalakki

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