Thick aval | Poha 1/2 cup Thick Buttermilk 1/2 cup (slightly sour preferable) Oil 2-3 tsp Green chili 1 Red chili 1 Mustard seeds 1/4 tsp Channa dal 1/2 tsp Urad dal 1/2 tsp Peanuts 1 tblsp Curry leaves few Ginger 1/2 tsp (grated) Salt as needed Turmeric powder 1/4 tsp Method:
Wash the poha and drain the water completely. Add 1/2 cup of thick buttermilk to this and mix well. If the poha absorbs some more add 1-2 tblsp more. Ensure it is completely covered with buttermilk. Do not make it too dry as it absorbs the buttermilk after 15 minutes. If it is slightly wet it is ok. Add salt and turmeric powder. Mix well. Keep it aside for 15 minutes. In a pan add 2 -3 tsp of oil. Add mustard seeds, urad dal, channa dal, grated ginger, peanuts, slit green chili and broken red chili. Saute till the dal turns golden brown. Once the dal turns brown, add in the soaked poha mixture. Cook in medium flame for 2-4 minutes. Saute nicely to get the dals get mix evenly. Switch off the flame. Mor aval is done.
Method:
Wash the poha and drain the water completely. Add 1/2 cup of thick buttermilk to this and mix well. If the poha absorbs some more add 1-2 tblsp more. Ensure it is completely covered with buttermilk. Do not make it too dry as it absorbs the buttermilk after 15 minutes. If it is slightly wet it is ok. Add salt and turmeric powder.
Mix well. Keep it aside for 15 minutes. In a pan add 2 -3 tsp of oil. Add mustard seeds, urad dal, channa dal, grated ginger, peanuts, slit green chili and broken red chili. Saute till the dal turns golden brown.
Once the dal turns brown, add in the soaked poha mixture. Cook in medium flame for 2-4 minutes.
Saute nicely to get the dals get mix evenly. Switch off the flame. Mor aval is done.
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