non-vegetariangluten-free
udupi
Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
30 min
566 cal
40gProtein
79gCarbs
10gFat
2Recipes
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Aromatic Avalakki Oggarane - a fiber-rich, homestyle breakfast that's quick to make!
A light and tangy Karnataka-style tempered poha, perfect for a quick breakfast or evening snack. Made with flattened rice, crunchy peanuts, and a simple spice tempering, it's ready in under 20 minutes.
Serving size: 1 cup
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Aromatic Avalakki Oggarane - a fiber-rich, homestyle breakfast that's quick to make!
This udupi dish is perfect for breakfast or snack. With 250.54 calories and 5.68g of protein per serving, it's a low-calorie, low-phosphorus, low-potassium option for your meal plan.
Prepare the Poha: Place the medium poha in a large colander or strainer. Rinse it under cold running water for about 30-40 seconds, gently tossing with your fingers until it becomes soft but not mushy. It's crucial not to over-soak. Shake the colander well to drain all excess water. Let it rest for 5-10 minutes to absorb the residual moisture. Once rested, add salt and sugar to the poha and fluff it gently with a fork to combine.
Prepare the Tempering (Oggarane): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Sauté Dals and Peanuts: Immediately after the mustard seeds splutter, lower the heat slightly and add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crunchy.
Add Aromatics: Add the slit green chilies, curry leaves, and hing to the pan. Sauté for another 30-40 seconds until the curry leaves turn crisp and fragrant. Be careful as the leaves may splutter.
Combine and Cook: Add the turmeric powder and give it a quick stir for 5 seconds. Immediately add the prepared poha to the pan. Mix gently but thoroughly, ensuring you don't mash or break the poha flakes. Continue to toss until the poha is evenly coated with the spices and has a uniform yellow color.
Steam and Finish: Cover the pan with a lid and reduce the heat to low. Let the poha steam for 2-3 minutes. This step is essential for making the poha soft and allowing it to absorb all the flavors. Turn off the heat.
Garnish and Serve: Remove the lid and fluff the poha with a fork. Squeeze the fresh lemon juice over the top, then add the grated coconut and finely chopped coriander leaves. Give it one final, gentle mix. Serve hot immediately.