Dahi-pohe
by apsmanda
14 May 2004
This recipe has been viewed 25084 times
It can be kept in refrigerator for a whole day...
it tastes yummy...similar to curd rice but need not wait for rice to cook and cool..
Dahi-pohe recipe - How to make Dahi-pohe
Preparation Time: Cooking Time: Total Time:
2 handful of beaten rice (poha)
5 tbsp curds (dahi)
salt to taste
for seasoning:
1 green chilli , finely chopped
few curry leaves (kadi patta)
mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp urad dal (split black lentils)
4 cashewnuts (kaju) (optional)
3 tsp oil
For seasoning:
finely chopped coriander (dhania)
Method
- Wash and drain poha or beaten rice and keep aside.
- Add yoghurt and salt to pohe and mix well.
- Begin seasoning by heating oil in a kadhai and add oil.
- when its warm add mustard ,let it splitter.
- Add urad dal ,fry till brown
- Add green chillies and curry leaves and fry .
- Pour the seasoning on the poha/yoghurt and mix nicely.
- See that the poha is not dry ow add some more yoghurt.
- Finally garnish it with finely chopped coriander and refrigerate or serve immediately.
Outbrain