• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Advertisers
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
  • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home

    Burmese Atho Recipe

    May 13, 2021 By Aarthi Leave a Comment

    TwitterFacebook7PinterestTelegramWhatsAppYummly
    7
    SHARES
    Jump to Recipe Jump to Video Print Recipe

    "Burmese Atho Recipe with Step by Step Pictures. Atho is a popular burma noodle dish which is easy to make and has so many levels of flavour in it. The noodle dish itself is spicy, tangy and nutty."

    Pin

    Burmese atho is a delicious noodle dish which has so many elements added into them. This dish has lots of pre preparation. Once you have everything on hand, then it is a matter or adding and tossing. You will love my Egg Bhejo Recipe

    TABLE OF CONTENTS
    1. HOW TO MAKE BURMESE ATHO AT HOME
    2. Burmese Atho Recipe

    HOW TO MAKE BURMESE ATHO AT HOME

    • Heat oil in a pan, add in onions and fry till golden. Drain and set aside.
    • Now add in garlic and fry till crispy. Drain and set aside.
    • Reserve the fried onions and garlic oil.
    • Dry roast dry red chillies for few minutes. Cool them down and crush them coarsely.
    • Dry roast peanuts and gram dal and crush them coarsely. Set aside.
    • Boil noodles in salted boiling water as per package directions. Drain and rinse in cold water. Toss the noodles in little oil and Set aside.
    • Now make bhejo. Take gram flour, rice flour, salt, asafoetida, fried garlic and onion oil, red chilli powder, turmeric powder and mix well. Add in water and make a dough. Take small portion of dough, roll it thin, prick holes using a fork. Drop in oil and fry till golden and crispy. Drain and set aside.
    • Take a large mixing bowl. Add noodles, fried onions, fried garlic, roasted chilli powder, roasted peanuts and gram dal powder, tamarind juice, salt water, lemon juice, coriander leaves and fried garlic onion oil. Toss well. Add in crushed bhejo crisp and toss well.
    • Serve with bhejo and egg bhejo.

    Video

    Pin

    TIPS & TRICKS

    1. You can cook the noodles in advance and use when needed, make sure you toss the noodles in some oil to prevent sticking.
    2. You can even fry onions and garlic a day in advance. Store in a air tight container.
    3. Always fry garlic in low heat so it won't get bitter.
    4. Roasted red chilli powder can be made in bulk and stored in air tight container.
    5. You can add any ingredients more or less depending on your taste.

    SERVING SUGGESTIONS:

    1. Atho is traditionally served at room temperature. You can serve it hot if you want.
    2. Serve atho with bhejo crisp and egg bhejo.

    Check out these recipes too

    • Noodles Spring rolls
    • Roasted Garlic Tomato Chutney
    • Punjabi Miss Roti
    • Krispy Kreme Doughnuts

    Pin

    COOK IN ADVANCE

    Atho has lots of components in them. You can make certain components in advance and store for saving time.

    • You can store fried onions and garlic in air tight container at room temperature for 2 days. Store it in fridge upto 2 weeks.
    • Roasted red chilli powder can be stored in a air tight container at room temperature for upto a month.
    • Peanut and gram dal powder can be stored in a air tight container at room temperature for upto 1 month.
    • Bhejo crisp can be stored in a air tight container upto a week.
    • Cooked noodles can be kept in fridge upto 2 days.
    • Fried garlic and onion oil can be stored in fridge upto 2 months.

    Pin

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Pin

    Burmese Atho Recipe

    Burmese atho is a very popular noodle dish which hails from burma. The dish is spicy, sweet, tangy all at the same time which different component of flavours.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Burmese, Indian
    Servings 4 servings
    Calories 584 kcal

    Ingredients
      

    FOR ATHO

    • 200 grams Egg noodles
    • 10 Dry Red Chillies
    • 2 large Onions sliced thinly
    • 20 cloves Garlic chopped finely
    • 3 tbsp Peanuts
    • 3 tbsp Roasted Gram Dal
    • ¼ cup Coriander leaves
    • 4 tbsp Tamarind Pulp
    • 2 tbsp Lemon Juice
    • 1 cup Onions sliced
    • 1 cup Cabbage shredded
    • Oil
    • Salt

    FOR BHEJO CRISP

    • 1 cup Gram Flour
    • ½ cup Rice flour
    • 1 tsp Turmeric Powder
    • 1 tsp Red chilli Powder
    • 1 tbsp Fried Onion Garlic Oil
    • ¼ tsp Asafoetida
    • Salt

    Instructions
     

    • Heat oil in a pan, add in onions and fry till golden. Drain and set aside.
    • Now add in garlic and fry till crispy. Drain and set aside.
    • Reserve the fried onions and garlic oil.
    • Dry roast dry red chillies for few minutes. Cool them down and crush them coarsely.
    • Dry roast peanuts and gram dal and crush them coarsely. Set aside.
    • Boil noodles in salted boiling water as per package directions. Drain and rinse in cold water. Toss the noodles in little oil and Set aside.
    • Now make bhejo. Take gram flour, rice flour, salt, asafoetida, fried garlic and onion oil, red chilli powder, turmeric powder and mix well. Add in water and make a dough. Take small portion of dough, roll it thin, prick holes using a fork. Drop in oil and fry till golden and crispy. Drain and set aside.
    • Take a large mixing bowl. Add noodles, fried onions, fried garlic, roasted chilli powder, roasted peanuts and gram dal powder, tamarind juice, salt water, lemon juice, cabbage, onions, coriander leaves and fried garlic onion oil. Toss well. Add in crushed bhejo crisp and toss well.
    • Serve with bhejo and egg bhejo.

    Video

    https://www.youtube.com/watch?v=FR8cnO13_JM

    Notes

    1. You can cook the noodles in advance and use when needed, make sure you toss the noodles in some oil to prevent sticking.
    2. You can even fry onions and garlic a day in advance. Store in a air tight container.
    3. Always fry garlic in low heat so it won't get bitter.
    4. Roasted red chilli powder can be made in bulk and stored in air tight container.
    5. You can add any ingredients more or less depending on your taste.

    SERVING SUGGESTIONS:

    1. Atho is traditionally served at room temperature. You can serve it hot if you want.
    2. Serve atho with bhejo crisp and egg bhejo.
    EGG BHEJO RECIPE HERE

    STORAGE SUGGESTIONS

    Atho has lots of components in them. You can make certain components in advance and store for saving time.
    • You can store fried onions and garlic in air tight container at room temperature for 2 days. Store it in fridge upto 2 weeks.
    • Roasted red chilli powder can be stored in a air tight container at room temperature for upto a month.
    • Peanut and gram dal powder can be stored in a air tight container at room temperature for upto 1 month.
    • Bhejo crisp can be stored in a air tight container upto a week.
    • Cooked noodles can be kept in fridge upto 2 days.
    • Fried garlic and onion oil can be stored in fridge upto 2 months.
    Nutrition Facts
    Burmese Atho Recipe
    Amount Per Serving (1 servings)
    Calories 584 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Trans Fat 1g
    Cholesterol 42mg14%
    Sodium 57mg2%
    Potassium 1194mg34%
    Carbohydrates 108g36%
    Fiber 11g46%
    Sugar 25g28%
    Protein 22g44%
    Vitamin A 1208IU24%
    Vitamin C 185mg224%
    Calcium 132mg13%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Atho, Atho Recipe, Burma Food, Burmese Atho Recipe, Burmese Recipes
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark

    Pictorial:

    1)Start by making bhejo. Take gram flour in a bowl

    Pin

    2)Add in rice flour

    Pin

    3)Add salt

    Pin

    4)Add in red chilli powder and turmeric powder

    Pin

    5)Add fried garlic and onion oil. You will make this oil for atho. If you don't have this use regular oil and add in some grated garlic.

    Pin

    6)Mix the oil into the gram flour.

    Pin

    7)Add water and shape it into a dough.

    Pin

    8)Take small portion of the dough and roll it thin.

    Pin

    9)Prick holes all over it using a fork.

    Pin

    10)Drop in oil and fry till golden

    Pin

    11)Drain and set aside.

    Pin

    12)Deep fry some onions

    Pin

    13)Fry till crispy.

    Pin

    14)Add in finely chopped garlic.

    Pin

    15)Fry till golden and set aside.

    Pin

    16)Dry toast dry red chillies in a pan.

    Pin

    17)Powder it in a blender till coarse.

    Pin

    18)Take peanuts and gram dal in a pan.

    Pin

    19)Powder it coarse.

    Pin

    20)Take all your ingredients

    Pin

    21)Take cooked noodles in a bowl

    Pin

    21)Add in sliced onions and cabbage

    Pin

    22)Add in fried onions

    Pin

    22)Add fried garlic

    Pin

    23)Add roasted chilli powder

    Pin

    24)add roasted peanut powder

    Pin

    25)Add crushed bhejo

    Pin

    26)Add in tamarind pulp

    Pin

    27)Add in salt water and lemon juice.

    Pin

    28)Add in fried garlic onion oil.

    Pin

    29)Toss well

    Pin

    30)Add in coriander leaves

    Pin

    31)Toss well

    Pin

    32)Serve

    Pin

    « Burmese Egg Bhejo
    Sticky Lamb Chops »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    BUY MY COOKBOOK

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Dried Mango Muffins Recipe
    • Brown Bread Recipe
    • 100% Wheat Bread Recipe
    • Kanava Kuzhambu Recipe

    As seen in

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog