Dhaniya Poha, a popular breakfast dish from Tamil Nadu, is made with flattened rice (poha) flavored with fresh coriander leaves, coconut, jaggery, and a touch of lemon juice. It’s a light, nutritious, and easy-to-prepare meal that’s perfect for starting your day.
Origin
While poha is enjoyed across India, Dhaniya Poha has its roots in Tamil Nadu. The addition of coriander leaves gives this traditional dish a fresh and vibrant twist, reflecting the region’s love for herbs and simple, flavorful ingredients.
Popularity
This dish is beloved for its refreshing taste and health benefits. It’s commonly served as a breakfast or evening snack in Tamil Nadu. Its popularity stems from its quick preparation time and minimal ingredient list, making it a favorite among those seeking a light yet satisfying meal.
Dhaniya Poha is incredibly easy to make, making it an ideal choice for a quick and healthy meal. Here’s why:
- The recipe requires only a few basic ingredients, most of which are commonly found in Indian kitchens.
- Total preparation and cooking time usually range from 15 to 20 minutes.
- The cooking process involves basic techniques such as tempering, sautéing, and mixing, which are beginner-friendly.
- All you need is a standard pan or skillet.
Ingredients
Let’s take a closer look at the ingredients and their uses:
- Poha (Flattened Rice): Provides a light and fluffy base for the dish. Poha absorbs flavors well and is easy to cook. You can use medium or thick poha to maintain texture.
- Fresh Coriander Leaves (Dhaniya): Adds a fresh, herbal flavor and vibrant green color. Coriander is also rich in vitamins and minerals. Finely chop it to blend well with the poha.
- Green Chilies: Add mild heat and spice—adjust according to your preference.
- Jaggery: Enhances the overall flavor with a touch of sweetness.
- Tempering Ingredients: Mustard seeds, curry leaves, urad dal, and peanuts provide a nutty flavor, crunch and aroma.
- Turmeric Powder: Adds vibrant color and subtle earthy flavor, along with anti-inflammatory properties.
- Oil (Preferably Coconut Oil): Imparts an authentic taste.
- Salt: Adjust to taste.
- Lemon Juice: Balances flavors and adds brightness—squeeze it over the dish after cooking.
Serving Suggestions
Dhaniya Poha is best served hot, garnished with freshly grated coconut and a slice of lemon on the side.
Pair it with hot filter coffee, spiced buttermilk, or yogurt.
Variations
- Add finely chopped vegetables like carrots, peas, and potatoes for extra nutrition.
- Include roasted peanuts for crunch and protein.
- Enhance the flavor with generous amounts of freshly grated coconut.
- Increase the lemon juice for a tangier version.
In summary, Dhaniya Poha combines fresh coriander, aromatic spices, and soft poha to create a delightful balance of flavors and textures. Enjoy it as a breakfast or snack, and feel free to experiment with the ingredients to suit your taste. Share this delightful recipe with family and friends!
Feel free to ask if you need further assistance or have any other requests!
PrintDhaniya Poha Recipe
- Total Time: 25 minutes
- Yield: 4 1x
Description
Dhaniya Poha is a popular South Indian breakfast or snack dish made from flattened rice (poha) that is flavored with fresh coriander leaves, coconut, jaggery, and a hint of lemon juice. It combines the simplicity of poha with the fresh, herbal flavor of coriander, resulting in a light, nutritious, and flavorful meal. Let’s make it!
Ingredients
- 2 cups poha (flattened rice)
- ¼ teaspoon turmeric powder
- Salt, to taste
- Black pepper powder
For the Fresh Coriander Paste
- ¼ cup fresh coconut, diced
- ¼ cup fresh coriander leaves, finely chopped
- 1–2 green chilies, finely chopped
- 1 tablespoon jaggery, chopped
- 1 tablespoon lemon juice
For the Tempering
- 1 tablespoon oil (preferably coconut oil for an authentic flavor)
- ½ tablespoon mustard seeds
- 10–15 curry leaves
- 1 tablespoon split black gram (urad dal)
- 2 tablespoons raw peanuts
Instructions
- Wash the poha in cold water and drain well. Set it aside.
- Finely chop the coriander leaves, green chilies, and dice the fresh coconut.
For the Fresh Coriander Paste
- In a blender jar, combine the fresh coconut, coriander leaves, green chilies, jaggery, and lemon juice. Blend to make a coarse paste. Set it aside.
For the Tempering
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add curry leaves, urad dal and peanuts. Sauté until the curry leaves become crisp.
- Add the prepared coriander paste and sauté for a few seconds.
- Add the washed poha, salt to taste, and turmeric powder. Mix well.
- Add the chopped coriander leaves and mix until the poha is well-coated with the green herb.
- Cook for another 2-3 minutes, stirring gently to avoid breaking the poha.
- Turn off the heat and sprinkle black pepper powder.
- Finally, add lemon juice and garnish with some crunchy besan sev on top.
- Serve hot.
Notes
- Always use medium or thick poha to maintain a good texture. Thin poha can become mushy when washed.
- Rinse the poha gently in a colander under cold water. Don’t soak it; just wash it until it softens slightly. Drain well and let it sit to avoid excess moisture.
- Adjust the amount of green chilies according to your spice preference.
- Always use fresh coriander leaves for the best flavor and aroma.
- Stir the poha gently to prevent it from breaking and becoming mushy. Use a light hand when mixing in the coriander and other ingredients.
- Coconut oil adds an authentic South Indian flavor, but you can use any neutral oil if preferred.
- For extra crunch, consider adding a handful of roasted peanuts or cashews.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: South Indian
