Spl magic masala
For Tempering
  1. Coarsely powder the flattened rice in a blender for not more than 30 secs
  2. Coarsely powder the flattened rice in a blender for not more than 30 secs
  3. Take small amounts of beaten rice and coarsely powder it by pulsing in a mixer a couple of times, Make sure you don’t powder it finely.It should be like the Rava consistency.
  4. Next,to the coarsely ground poha add tamarind paste,salt, rasam powder, jaggery.Add water and mix well.At this point the poha should be little watery.Keep aside for 15-20 mins.The poha will soak up all the water and would have pluffed up.
  5. Meanwhile, roast by adding few drops of oil the chana dal,urad dal,pepper and sesame seeds till it gives out nice aroma.Cool ,powder and set aside.
  6. Prepare the tempering.Heat oil in a pan .When the oil is hot enough,add mustard seeds,peanuts,urad dal, channa dal,haldi,hing.When they splutter add curry leaves ,switch off and pour the tempering  to poha.Add the dal-pepper-sesame powder to the seasoned poha and mix well.
  7. Add grated dry coconut, mix well.
  8. Serve as such or with curds. Personally, to suit my taste-buds I love to have this with thick curd because of its sweet-sour-spicy flavor.
Recipe Notes


  1. Poha must be thick type only.
  2. Before making a coarse powder, you can just make poha a bit crisp as it eases the process. It can be made crisp either by keeping in Sun or dry roasting a bit in gas /oven.
  3. After adding tamrind-rasam powder-salt-jaggery to the coarse poha mix,Taste it.The mixture should taste little strong,there should be a little extra of all ingredients, as poha is yet to absorb the spices.
  4. If you want you can omit ,dal-pepper-sesame powder .But i would recommend you to add it as it gives extra taste.

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Love ~Smitha