Karnataka Style Poha

About Karnataka Style Poha

Ingredients

• Pressed rice (poha) 2 cups
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Split Bengal gram (chana dal) 1 tsp
• Split skinless black gram (dhuli urad dal) 1 tsp
• Onions, chopped 1 cup
• Carrots, chopped 1 cup
• Green peas ⅓ cup
• Curry leaves 5 to 6
• Turmeric powder ½ tsp
• Asafoetida (hing) ½ tsp
• Salt to taste
• Vangi bhaat powder 1 tbsp
• Lemon juice 3 tsps
• Fresh coconut, scraped ⅓ cup
• Fresh coriander leaves, chopped 1 tbsp

How to Make Karnataka Style Poha (Stepwise Photos)

Method

1. Take the pressed rice in a colander and wash it under running water. Transfer into a bowl and rest for about 10 minutes or till they become soft.
2. Heat oil in a heavy bottomed pan, add mustard seeds and let them splutter, Add split Bengal gram and split black gram and saute till they turn a light brown.
3. Add onions, carrots, green peas and curry leaves and mix well. Sprinkle some water and cover the pan and cook on low heat for about 4 minutes or till carrots are cooked.
4. Add turmeric powder and asafoetida and sauté for a few seconds. Add the pressed rice, salt and Vangi Bhaat powder and mix well. Cover the pan and cook for 2-3 minutes.
5. Add lemon juice, coconut and coriander leaves, mix gently.
6. Transfer into a serving dish and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps