Cuisine Style: Tamil Nadu | Cooking Time: 10-15 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut Chutney, pickle

Ingredients

• Aval [poha or Flattened rice] – 2 cups
• Peanuts – ¼ cup [roasted, peeled]
• Potato - 2 [cutinto small cubes]
• Onion – 1 [sliced]
• Green chilli – 1 [sliced or chopped]
• Curry leaves – 1 spring
• Ginger – 1 ½ tbsp [finely chopped]
• Coriander leaves – 2 tbsp [roughly chopped]
• Turmeric powder – ¼ tsp
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – ½ tbsp
• Lemon juice – 1 [whole]
• Oil – 2 tbsp
• Asafetida a pinch
• Salt to taste

Preparation

• Wash smooth Aval and drain water. Don’t soak aval.
• Roast peanuts then cool, peel off the skin
• Heat oil in the same pan, add potatoees, turmeric, salt, cook till crisp and golden brown, then transfer to a plate, keep it aside
• Heat pan with oil add mustard seed, , Bengal gram, urad dal and peanuts.
• Then add onion sauté well then add asafetida, ginger, green chilli & curry leaves.
• Add turmeric powder sauté gently.
• Add aval and salt then mix well.
• Add lemon juice mix well.
• Cove lid, cook for 5 min
• Add chopped coriander leaves, peanuts, potatoes and mix well.
• Cut off heat and serve hot with pickle, coconut chutney.

How to make Kanda batata poha Video

How to make Kanda batata poha-Step by step photos

Kanda batata poha

In a bowl add 2 cups poha

Wash poha for 2 times then drain water [Dont soak]

Roast peanut, peel off the skin

Add 2 potato, roast till crisp and golden brown

Add turmeric powder

Now its ready, keep it aside

Heat oil, mustard, chana dal, urad dal, peanuts

Add asafoetida

Add green chilli, curry leaves, turmeric, onion, ginger

Add poha

Add salt

Add lemon juice, mix well

Mix well

Cover lid, cook for 5 min

Instant ragi idiyappam & multi grain salna

Perfect kanda batata poha ready, serve hot with pickle