Curd poha | Dahi poha | Thayir Aval | Maharashtrian gopalkala | Janmashtami recipe gokulashtami | aval thayir | South Indian creamy curd poha | rice flakes poha | Hotel Style dahi poha | mosaru avalakki step-by-step pictures and video recipe. Check it out the thayir aval and If you like the video pls SUBSCRIBE to my channel
Dahi poha
"Curd Poha" is a popular Indian breakfast or snack dish. It consists of flattened rice flakes (poha) mixed with yogurt (curd) and various spices and seasonings. it is a tasty offered to Lord Krishna on Janmashtami.
Flattened rice variety to use
Always use thick flattened rice. Thin flattened rice might not hold its texture.
Can I skip soaking?
I would recommend soaking as it gives the best mushy texture. Always use hot water as it helps to speed up the process.
Should I cook flattened rice?
No, soaking is enough to turn flattened rice soft.
Should I measure water for soaking
It is optional but for the beginner-friendly version, I have included it.
Can I skip milk?
Milk is optional but it gives a creamy texture to curd poha so I would recommend it.
Add-ons for gopalkala
You can add pomegranates, grapes, or any fruits of your choice. Chopped cucumber and grated carrots can also be added.
Shelf Life of thayir aval
Just like any other curd-based item it is best when consumed immediately. If you are planning to consume after a few hours increase milk and reduce curd.
CURD BASED RECIPES
TEMPLE PRASADAM
Aval recipes in TMF
Krishna jayanthi recipes
Ingredients
1/2 cup thick flattened rice
3/4 cup hot water
Required salt
Thayir aval
1/4 cup milk
3/4 cup thick curd
coriander leaves
To temper
1 teaspoon ghee
1/2 teaspoon mustard seeds
1 teaspoon urad dal
Curry leaves few
Red chilli
1/4 teaspoon Ginger
1 tablespoon raisins
Asafoetida
How to make thayir avail with step-by-step pictures
- First, wash the flattened rice well
- Add hot water and required salt; soak for 10 minutes
- Transfer to a colander and drain all the water
- Furthermore, add curd and milk; mix well
- Add ghee and heat
- Furthermore add mustard seeds, urad Dal, curry leaves, red chilli, ginger; splutter
- Add raisins; roast
- Furthermore add asafoetida ; mix well
- transfer to the yogurt-flattened rice; mix well
- Finally, add coriander leaves; mix well
Ingredients
- 1/2 cup thick flattened rice
- 3/4 cup hot water
- Required salt
Thayir aval
- 1/4 cup milk
- 3/4 cup thick curd
- coriander leaves
To temper
- 1 teaspoon ghee
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- Curry leaves few
- Red chilli
- 1/4 teaspoon Ginger
- 1 tablespoon raisins
- Asafoetida
Instructions
- First, wash the flattened rice well
- Add hot water and required salt; soak for 10 minutes
- Transfer to a colander and drain all the water
- Furthermore, add curd and milk; mix well
- Add ghee and heat
- Furthermore add mustard seeds, urad Dal, curry leaves, red chilli, ginger; splutter
- Add raisins; roast
- Furthermore add asafoetida ; mix well
- transfer to the yogurt-flattened rice; mix well
- Finally, add coriander leaves; mix well
Video
Notes
- Always use thick flattened rice. Thin flattened rice might not hold its texture
- I would recommend soaking as it gives the best mushy texture. Always use hot water as it helps to speed up the process
- soaking is enough to turn flattened rice soft.no need to cook
- measuring water for soaking optional but for the beginner-friendly version, I have included it
- Milk is optional but it gives a creamy texture to curd poha so I would recommend it
- You can add pomegranates, grapes, or any fruits of your choice. Chopped cucumber and grated carrots can also be added
- Just like any other curd-based item it is best when consumed immediately. If you are planning to consume after a few hours increase milk and reduce curd.
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