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Mosaru Avalakki | Atukula Daddojanam | Dahi Poha
Aruna
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.
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Course
Breakfast, Main
Cuisine
Indian, Karnataka
Servings
4
People
Calories
88
kcal
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
88
kcal
Carbohydrates:
3
g
Protein:
2
g
Fat:
8
g
Saturated Fat:
2
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
3
g
Trans Fat:
0.01
g
Sodium:
293
mg
Potassium:
63
mg
Fiber:
2
g
Sugar:
0.5
g
Vitamin A:
66
IU
Vitamin C:
0.3
mg
Calcium:
10
mg
Iron:
1
mg
Keyword
Atukula Daddojanam, Dahi Poha, Gokulashtami, Krishna Jayanti, Mosaru Avalakki
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!