Here is a tangy variety of poha that almost tastes like puliyodarai. I tasted this at a friend’s house and soon after tasting the first spoon, me and my mother were after my friend and her mother-in-law to get the recipe secret out. I tried making it soon enough so that I don’t forget the ingredients. Dry roasted and powdered whole masala ingredients are used for this recipe. Store this powder in an air tight container and then making this tangy poha is just a matter of few minutes. Let’s look at how tangy poha is made.
Ingredients:
Poha (beaten rice flakes/aval) – 6 cups
Tamarind juice – from a lime-sized tamarind ball
Water (optional, only enough to lightly moisten the poha)
Jaggery powder – 1/2 tsp
Salt to taste
For masala:
Coriander powder – 2 tbsp
Fenugreek (uluva) – 1/2 tsp
Jeera – 1/2 tsp
Red chilly powder – 1 tsp
Black pepper – 1/2 tsp
Asafetida – 1/2 tsp
For seasoning:
Cooking oil – 2 tbsp
Mustard seeds – 1 tbsp
Urad dal – 1 tsp (optional)
Chana dal – 1 tsp (optional)
Roasted Peanuts – one fistful
Turmeric powder – 1/2 tsp
For garnish:
Coriander leaves – 4-5 stalks
Curry leaves – 2 stalks
Method:
Soak tamarind in half a glass of water and extract the juice. Choose the amount of tamarind very carefully. If you feel later that it is not sufficient, you can add lime juice to balance the taste.
Grind the poha in a mixer to make a coarse powder (slightly bigger than rawa consistency). Transfer to a large bowl and keep aside. Mix the tamarind juice along with water and salt to moisten the poha. Use water carefully because the poha should just be sufficiently moistened. The consistency should be moist powdery but neither lumpy nor dry. Add jaggery powder. Mix well. Jaggery helps balance the tanginess and enhances the taste. Keep aside for 10 minutes. Since I used matta rice variety of beaten flakes, I could not get a fine powdery version. The white rice variety helps you get a nice powdery version.
If you are using whole masala ingredients, dry roast each ingredient separately and powder them. I used powders except for fenugreek and jeera. Dry roast fenugreek and jeera in an iron kadai. Powder the roasted ingredients using a mortar and pestle before it cools down. Dry roast the remaining ingredients (coriander powder, black pepper powder, chilly powder, asafetida) together in the iron kadai in low flame for about 2 minutes until the raw smell is gone. Add the powdered fenugreek and jeera to this roasted masala and mix well.
In an iron kadai, pour oil and crackle mustard seeds. If you prefer to add urad dal and chana dal, you can add them now. When the dals turn red, add curry leaves and peanuts. Roast for a minute. Add the masala powder along with turmeric powder and stir for half a minute. Add the powdered poha. Stir and cook for about two minutes. Add coriander leaves. Tangy poha is ready.
An extremely easy alternative is to use ready-made Puliyodarai mix for this recipe. Coarsely grind the rice flakes using a mixer. Add sufficient salt and water to this coarsely ground powder and moisten the powdered rice flakes. In a kadai, heat oil and crackle mustard seeds. Add sufficient puliyodarai paste to this oil and mix well. Cook for a minute. Add the moistened rice flakes powder to this. Mix well and serve.
Ingredients:
Heat a griddle and spread a ladle full of batter on the griddle. Maintain medium heat. Drizzle 1/2 tsp of oil on the spread batter/dosa. When the sides of the dosa start turning brown (less than a minute), gently flip over the dosa using a spatula. Cook for less than a minute. Flip over to check if the dosa has become golden brown. Serve with 
Wash the green chilies, coriander leaves, and ginger. Be careful about the amount of ginger you use. Ginger can make the chutney fiery. I am not a ginger fan. So I usually use just enough to get a hint of ginger. If you like to use more ginger, use less of green chilies. Grind all the ingredients using sufficient water. I did not do a 
