Ingredients –
Thin Poha (flattened rice) – 4 cups
Roasted chana daal – 4 Tb-spoons
Raw Peanuts -1/4th bowl or as per taste
Dry coconut's thin pieces – 1/4th bowl or
as per taste (you can skip these if you wish)
Coriander powder – 1 Tb-spoon
Roasted cumin powder – ½ Tb-spoon
Red chilli powder – 1 T-spoon
Powdered sugar and salt as per taste
For seasoning –
Oil – ½ cup
Mustard seeds – 1 T-Spoon
Asafoetida – 1 T-spoon
Curry leaves – 2 springs
Green chillies as per taste (in ½ inch length)
Turmeric powder – 1 T-spoon
Garnishing –
Fried cashews
Procedure –
1. Sun dry poha
for a whole day or alternately heat in microwave oven for 3 minutes. Stirring
after 1 minute.
2. Heat oil in a pan. Add peanuts and fry them for a
minute. Take the peanuts out.
3. Add cashews in the pan and fry them for ½ minute
and take it out.
4. In the same oil add mustard seeds and asafoetida.
Let them splutter. Then add curry leaves and green chillies and turmeric
powder. Add red chilli powder as per your taste.
5. Add roasted
chana dal and stir for a minute. Turn off the heat.
6. Add the seasoning, fried peanuts and fried cashews
along with powdered sugar, salt, coriander seeds powder, cumin seeds powder to
roasted poha. Mix well by hand.
7. Store in a air tight container or zip lock bags. It
does not need to refrigerate.