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!
Scale
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.
- Category: Breakfast
- Cuisine: South Indian
Keywords: Easy Dhaniya Poha Recipe, Quick and Healthy Poha Recipe, No Onion Poha, South Indian Breakfast, Authentic Coriander Poha