Spicy buttermilk poha recipe

Breakfast recipe from Karnataka

Spicy buttermilk poha recipe with step by step video and written instructions. Buttermilk poha is a breakfast recipe. It is a variation of the huli avalakki/gojjavlakki from Karnataka.

We use tamarind as a souring agent in huli avalakki/gojjavlakki. I used  buttermilk instead of tamarind and liked the taste. My family likes it too. So I make it often.

This is one way to use the leftover buttermilk too. If buttermilk is not available, you may use yogurt and add some water to it. If you have some spicy buttermilk(mattha, chaach) leftover, you may use that too.

Spicy buttermilk pohaSpicy buttermilk poha

This spicy buttermilk poha may be served at room temperature, so you can take it for lunch or a picnic too.

How to make spicy buttermilk poha

Main ingredients for spicy buttermilk poha recipe

Poha-aval-beaten rice
Green chili

Ingredients for spicy buttermilk poha for 3-4 servings

  • Thick or medium poha (aval - beaten, pressed, flattened rice) - 1 1/2 cups
  • Slightly sour yogurt / curd  - 1/2 cup or buttermilk - 1 cup
  • Salt - 1 teaspoon or to taste.
  • Sugar - 1/2 teaspoon or according to taste.
  • Vegetable oil - 2 tablespoons.
  • Mustard seeds - 1/4th spoon
  • Cumin seeds - 1/4th spoon
  • Raw peanuts - 1 tbsp
  • Curry leaves - 8-10
  • Green chillies - 2 to 4 according to taste
  • Ginger - 1/2 tsp, chopped fine or paste
  • Water - 1 cup or as needed.

Preparation and making buttermilk poha:

  1. Dry grind aval to a find powder. You may sieve it after grinding to make sure that it is ground evenly. I do not usually sieve it. Keep aside.
  2. Take the buttermilk in a large bowl. (If using sour curd, add water to make it into buttermilk).
  3. Add salt, sugar to buttermilk. Stir till salt and sugar dissolve.
  4. Add the aval powder and mix well. The ground poha will absorb the water immediately. Add a little more water if needed. But not too much. The mixture should be semi dry after soaking.
  5. Keep aside for about 10-15 minutes. Longer is ok.
  6. With your fingers, mix the soaked poha powder. If it has formed into lumps, break them.
  7. In a deep pan, heat oil.
  8. Add mustard seeds, cumin seeds to the hot oil.
  9. When they crackle, add peanuts and fry for a few seconds till you get the fried peanut aroma.
  10. Add green chillies and fry for a few seconds.
  11. Add curry leaves, ginger and  fry for a few seconds. Add turmeric powder.
  12. Add the soaked aval powder to the pan on the stove. Mix well and cover with a lid.
  13. Keep covered for 2-3 minutes. Stir in between.
  14. Sprinkle a little water if you find the mixture too dry to your taste.
  15. Cover again and keep for another 2-3 minutes.
  16. Add grated coconut, chopped coriander leaves. Mix well and take off the stove.

Serve for breakfast or a snack.


You may add a teaspoon of ghee in the end along with grated coconut. This enhances the flavor and the taste too.

It is important to break the lumps in poha before adding to the tempering. It becomes difficult to break the lumps later.

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