Festival Recipes, Poha, Snacks

Mosaru Avalakki | Dahi Poha | Flattened rice with seasoned yoghurt

The benefits of Curd / yoghurt needs no emphasis, especially in South Indian Cooking, where the mandatory Curd Rice (or Thayir Saadam) is as quintessential as Black Coffee / Earl Grey Tea would be to an American / British lunch or dinner. The probiotics in yoghurt keep the digestion going and provide for a healthy gut. Today’s dish is a snack that can be quickly made when hunger pangs strike. I usually make Gojjavalakki (or Tamarind flavoured Poha) or Aval Upma (Poha seasoned with lemon and tomatoes) with Poha or even Jaggery Poha. But today’s dish  – Mosaru Avalakki (flattened rice in seasoned yoghurt) is sans Onion and Garlic, and you could use it as an offering to God too. 


Mosaru Avalakki is usually made for Krishna Janmashtami (birth celebrations of Lord Krishna), and although we dont make it at home, this dish takes me back to my childhood friend’s house where I tasted this first. When Valli announced Cooking with Curds as one of the themes for this BM, I took it for two reasons – the challenge of photographing something white (basically colourless) means an opportunity to use the props at home, and two – the challenge of not making Dahi Puri or Dahi wada (where curd was used as topping), but to use curd in Cooking was something I looked forward to. So, this week on BM # 30, you would see 3 dishes that uses curd within the dish, and not as topping. Lets get to the recipe …

Prep time : 10 mins , tempering : 1
min, Serves : 2


  • Poha – 1/2 cup
  • Curd / Yoghurt – 1 cup (I used Plain
  • Salt – to taste
  • Grated coconut – 2 tsp


  • Oil – 1 TBSP
  • Mustard – 1/2 tsp
  • Channa Dal (bengal gram) – 1/2 tsp
  • Urad Dal (split black gram) – 1/2 tsp
  • Red chillies – 1 (broken)
  • Green chillies – 1 or 2
  • Grated ginger – 1/2 tsp
  • Cashew and raisins – a little
  • curry leaves & Coriander leaves –



Wash and soak the poha for 10 mins. If
using thinner variety, just wash under running water.

In a bowl, beat the curd with the salt.

Prepare tempering with mustard and rest
of the ingredients

Mix the poha and the curd . add the

Finish with grated coconut (I didnt add)

Serve immediately




  1. vaishali sabnani

    Thats a real quick one and so delicious too.must make these they look so so tempting.

  2. Kalyani, I love the pictures, they have come out really so bright and colourful!..I agree, when the dish is white, adding the additional ones makes it so eyeful right!…

  3. cookingwithsapana

    So yummy and full of flavors!

  4. delicious and healthy version

  5. Nice, quick recipe.

  6. Super quick and delicious poha.. looks great !!

  7. FewMinute Wonders

    Its an easy thing to serve. I make it so often.Love the toppings.

  8. Eat n Eat little More

    Something real delicious.. 🙂 A South Indian's comfort.. 🙂 Nice space you have.. Glad to follow you! 🙂

  9. One of the most popular dish from Karnataka right!! beautigful pictures.

  10. Sandhya Ramakrishnan

    Lovely dish and lovelier pictures! It is hard to take picture of something white and i absolutely love your idea of adding props to make it eye catching!

  11. Cooling dish for hot summer days.

  12. The Pumpkin Farm

    this is like doodh kaala, i love it when we make it during ganesh chaturthi

  13. Anonymous

    Curd rice is my fav and this is like curd rice minus the time for cooking rice. Yumm!

  14. Priya Suresh

    Wat a healthy,easy and definitely my kind of comforting food.

  15. Love the pictures..Very inviting as well!

  16. Love the pics dear.. And this is such a tempting one & something new to me..

  17. A simple heavenly indulgence. 🙂

  18. Chef Mireille

    quick and flavorful with the tempering ings.

  19. Gayathri Kumar

    This looks absolutely delicious. I could finish off the whole bowl…

  20. preeti garg

    Delicious and tempting

  21. that is absolutely comforting… such a comfort food!!

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