Aval or poha ( preferably medium or thick ) - 1 cup

Onion - 2 - chop

Green chillies - 3,4 – chop

Grated coconut - 2 tbsp

Chopped coriancer leaves - 1 tbsp

To temper:

Oil - 2 tbsp

Mustard seeds - 1 tsp

Red chillies - 2, 3

Urad dhal - 2 tsp

Gram dhal - 2 tsp

Hing - ¼ tsp

Curry leaves - few

Coarsely grind the poha to just break it – this step is optional.

Add salt and enough water and soak for ½ an hour to make it soft.

Approximately the same volume of water is usually correct, but this varies with the poha quality.

Soak the dhals in water for 30 mts and drain completely.

Heat oil in a kadai and temper as given.

When the dhals turn golden, add onions and green chillies.

When the onions turn transparent, add the soaked poha.

Saute for a few mtes & switch off the stove.

Add grated coconut & mix well.

Remove & garnish with coriander leaves.

Serve hot with any chutney.