Ingredients:
• 2 cups thick Poha (the one used for kanda Poha).
• 1 cup milk.
• 1/2 tsp Turmeric powder.
• 3 tsp chopped green coriander.
• 1 Green chilli (chopped fine).
• 2 tsp freshly squeezed Lemon juice.
• 1 tsp sugar.
• 2 tsp grated coconut.
• Salt to taste| TADKA INGREDIENTS-.
• 1 Pinch Asafoetida (hing).
• 1/2 tsp mustard seeds.
• 1/2 tsp Cumin seeds (jeera).
• 1 spoon oil for frying.
Method:
- Wash poha and drain it completely of water and keep it aside. Heat milk in a frying pan until the milk is boiled.
- Add sugar and mix it with the milk.
- Now mix the poha with the milk in the frying pan.
- Add turmeric, salt, chopped green chilli to the pan.
- Keep stirring all the ingredients in the pan until it becomes like thick dough.
- Now shut the heat off, add the lemon juice to the dough and blend it well.
- Take a wide plate, apply ghee (or butter/oil) to the plate lightly.
- Pour the dough onto the plate and spread it such that it forms a thick layer on the plate.
- Take a frying pan for tadka. Add oil and other tadka ingredients and heat for 1/2 a minute.
- Take the tadka and pour it over the dough on the plate.
- Garnish with grated coconut and green coriander.
- When it becomes cool, cut the dough into square pieces and serve plain or with chutney/sauce.
Recipe courtesy of Sita Gupta