Red Onion-chopped to use as toppings (Optional)
Fresh Curry Leaves
A pinch of Asafoetida
tsp of Dried Mango Powder (Amchur Powder)
Dried Coriander Powder
Juice of 1 lemon-to add before serving
Fresh chopped coriander for garnish (optional)
Take a non-stick pan. Add in the oil and on medium heat add in the mustard seeds and let them crackle. Add in the asafoetida and mix.
Add in the onions and cook them until light pink in color.
Next add in the chilies and curry leaves.
Add in the oats and the mango powder and coriander powder and salt. Mix well.
Add in the crushed peanuts and give it a mix. Take the pan off the heat, let it cool.
Just before serving, add in the lemon juice and chopped coriander. Mix and Enjoy.
Tip- you can roast the oats if you like, before adding them to the pan.
Take the Oats Poha for a light lunch or even as tiffin treats for the little one. It is a great pick for travel, as it is delicious and without the mess. Add it to your quirky adult lunch boxes and you are ready to go.
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The dish was essentially a savory snack or breakfast made just like poha. A couple of days back I was looking at Richa's blog Vegan Richa and saw this recipe of a really cool dish made from old fashioned oats