Instant Nimbe Avalakki Recipe – Instant Poha Snack
Instant Nimbe Avalakki, or Instant Lemon Poha, is a vibrant South Indian snack known for its deliciously tangy and savory flavors. Made with thin flattened rice (Poha), roasted lentils, peanuts, and a zesty dose of citric acid, this snack is a great choice for breakfast, a light meal, or a travel-friendly bite. The simplicity and speed of preparation make it ideal for any busy day when you’re craving a snack with a punch of flavor.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Poha (Flattened Rice) (thin variety) | 1 kg |
| Mustard Seeds | 3 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Peanut Oil | 75 ml |
| White Urad Dal (Split) | 4 tablespoons |
| Roasted Gram Dal (Pottukadalai) | 4 tablespoons |
| Asafoetida (Hing) | 1 teaspoon |
| Raw Peanuts (Moongphali) | 1/2 cup |
| Curry Leaves | A small bunchful |
| Green Chillies (slit) | 50 (adjust to taste) |
| Citric Acid Crystals (finely powdered) | 2 1/2 teaspoons |
| Salt | To taste |
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 1
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Instructions:
-
Prepare the Tadka (Tempering):
In a large kadai (wok), heat peanut oil over medium-high heat. Once the oil is hot, add the mustard seeds and allow them to crackle. This signifies that the tempering process has begun. -
-
Add Cumin and Lentils:
Once the mustard seeds start crackling, add the cumin seeds and stir. Immediately follow by adding the urad dal, roasted gram dal, and raw peanuts. Roast these ingredients on low heat until the dals turn golden brown and crispy. Be patient and allow them to roast evenly, stirring occasionally. -
Seasoning:
After the dals have turned golden brown, add the hing (asafoetida), turmeric powder, curry leaves, and slit green chilies. Make sure to fry the curry leaves and green chilies until they become crispy and lose any moisture. This ensures a deeper flavor infusion in the poha. -
Add Citric Acid and Salt:
Now, add half a teaspoon of citric acid and a pinch of salt to the pan. Stir everything well to combine and let the flavors meld together. -
Mix the Poha:
Next, gently tip in the poha (flattened rice) into the pan. Sprinkle the remaining citric acid and add more salt to taste. Mix everything gently but thoroughly, ensuring the poha is coated well with the seasoning and absorbs all the delicious flavors from the tempering. Note that the poha doesn’t require any cooking; it just needs to be warmed up. -
Cool and Store:
Once everything is well mixed and the poha is heated through, turn off the heat. Allow the poha to cool completely. Once cooled, transfer it into an airtight container for storage. The poha can be kept for a few days, making it perfect for when you’re on the go or want a snack ready at hand. -
Serving as Breakfast or Snack:
To enjoy your Instant Nimbe Avalakki as a breakfast or a quick snack, place 100 grams of the poha into a bowl. Add about 200 ml of lukewarm water and cover it. Let it sit for 6-8 minutes to allow the poha to soften and absorb the water. -
Serve:
Serve your Instant Nimbe Avalakki as a delightful snack in the evening with a warm cup of Ginger Cardamom Chai or enjoy it for breakfast with a fresh fruit bowl. This simple yet flavorful dish offers the perfect balance of tanginess, spice, and crunch. Enjoy!
This Instant Nimbe Avalakki recipe is perfect for those busy mornings or a flavorful evening snack. With its easy preparation and minimal cooking time, it’s an excellent choice for any day of the week.
