Ingredients :
- 4 cups Poha ( Dappa Avalakki )
- Mixed Sandige and happala - Mainly Aralu sandige plus whatever you have at home
- Menthe Menasinakai - Majjige menasinakai 10 number ( depending on your taste)
- Groundnut seeds - kadalekai beeja 1 cup
- Roasted grams - hurigadale 1/2 cup
- Curry leaves 1/2 cup
- Tamarind 1 big lemon size
- Jaggery 1 big lemon size
- Oil for frying
- Mustard seeds 1 teaspoon
- Asafoetida 1/2 teaspoon
- Turmeric 1/2 teaspoon
- Salt to taste
Recipe Video :
Preparation :
- In a thick bottomed kadai, dry roast the poha in instalments in small quantities till they splurt.
- At the end, in the heated kadai dry roast the tamarind.
- Heat oil in a frying pan and fry all the Sandige, Happala and Menthe Menasinaki ( chillies ) and set aside.
- Take small quantity of roasted poha, tamarind, jaggery, salt and chillies and grind coarsely in a mixture. Like this grind all the poha.
- Check the taste of the above mixture to see that it is hot, sweet and tangy. Adjust jaggery, tamarind and chilli to suit to your taste.
- Crush all the Sandige and Happala into small pieces in hand.
- In a thick bottomed kadai heat 2 tablespoons of oil.
- Add mustard seeds, when they spurt, add asafetida and turmeric powder.
- Add peanuts and fry till they are slightly golden and crisp.
- Add roasted gram and curry leaves.
- Now in a big bowl add the crushed sandige, avalakki mix and the tadka.
- Mix well and keep in an airtight container..
It can be enjoyed as a yummy snack with Tea/Coffee or you can mix finely chopped onion, cucumber, coriander and grated carrot and relish as a great chat.
