Puri upma (Mandaal vaggarne, mandakki vaggarne)

In Kannada, Vaggarne = vagar, phodni, tadka etc. Substitute poha with mandaal (puri (as in bhel puri), mandakki), and you have this dish. There is one slight variation. It tastes best when you add a mixture of blended roasted gram with dry coconut (kopra0 that have been roasted and ground together.

1. Wash the puri (250 gms) in water, and remove all the dirt. Use a colander so as to not lose your puri in the process.
2. Soak the puri in water till it is wet enough. Gently press them in your palms to drain the excess water, and transfer to a dry container. Repeat till you are done.
3. Roast puthani (roasted bengal gram) and kopra in 1 tsp oil, and grind it to a coarse powder.
4. In a kadai, add 1-2 tbsp oil.
5. Add mustard seeds and wait till they stop spluttering. Lower the flame.
6. Add 1 tsp of urad dal, 1 tsp of channa dal, and roast till golden brown.
7. Add hing, turmeric, and groundnuts and roast till groundnuts are properly roasted.
8. Add onions, green chillies and fry them. DO NOT wait till they are golden brown. They should be lightly cooked till their raw smell disappears.
9. Add the puri, roasted gram powder, salt, and mix well. Cover and cook for around 3 minutes on low flame.
10. Garnish with coriander and lemon juice.