POHA OR FLATTENED RICE OR BEATEN RICE ARE ONE AND THE SAME AND IS USED IN MANY FORMS IN INDIAN BREAKFAST DISHES
POHA or POHA UPMA IS ALSO THE NAME OF THE DISH.
This is made after washing and soaking the dry Poha in water and strained to remove extra water
Now this is mixed with onion, chilies, and a few spices and herbs paste. Then finally garnished.
Poha or beaten rice is one of the bi-product of RICE.
It makes a very good and tasty breakfast.
Varieties of Poha.
1)Thin or paper variety. (normally used for CHIWDA)
2)Thick or medium variety. (normally used for making breakfast Poha dish)
3)Very thick and hard variety (used for Bisi Bele Bhath or Gojju Avalakki which are south Indian dishes)
In northern parts of India. especially in MADHYA PRADESH AND ALSO IN MAHARASHTRA, POHA IS a VERY FAMOUS AS MORNING BREAKFAST -known as INDORI POHA AND KANDA POHA.
In southern parts of India, you get poha in different forms; as a whole or in a broken form it is made.
Let us know some of POHAS’ Nutritional facts.
- Poha is a good pro-biotic food because the Poha is made by par-boiling paddy, dried in the sun, and then beaten flat.
- Good source of carbohydrates and we can enhance its taste by adding vegetables and proteins
- It has a good amount of Iron
- It controls Blood Sugar levels, and because of its Fiber content, it promotes a slow and steady release of Sugar in the Blood Stream.
- It is low in calories and so gets digested easily
let us see the ingredients needed to make POHA UPMA
Table of Contents
- Thick variety Beaten rice-1 cup
- Peanuts-1/4 cup
- Freshly grated coconut-1/2 cup
- Fresh coriander leaves-1 a small bunch
- Green chilies-2-3 in number
- Curry leaves-8-10
- Cumin seeds-3-4 teaspoon
- Lime-1 big (juice)
- Water-1 cup
- Oil-1.5 tablespoon
- Mustard seeds-3/4 teaspoon
- Turmeric powder-3/4 teaspoon
- Asafoetida- 1 peanut size
- Chana dal-1 teaspoon
- Urad dal-1 teaspoon
- Salt-1 level teaspoon
PREPARATIONS NEEDED for poha upma
- Take a thick variety of Poha and clean it.
- Take a small grinder jar and dry grind it into a coarse powder. (like Rawa)
- Wash it 2 times quickly with water.
- Drain as much water as you can.
- Keep it aside to swell.
- Chop 1 green chilly, Curry leaves (5-6), and coriander leaves.
- Grate about 1/2 a cup of fresh coconut.
- In a small mixer jar, put Fresh Coconut, Cumin seeds, a little (1/4 teaspoon)of Mustard, 2 Green chilies, Coriander leaves, Salt, Turmeric powder, and Lime juice (1 lime).
- Grind them to a paste.
- Mix the paste, with the soaked and swollen poha.
AT THIS STAGE YOU CAN ADD SALT OR LIME IF YOU NEED.
AND IF YOU FIND THE MIX VERY DRY SPRINKLE SOME WATER MIX AND COVER.
METHOD OF MAKING POHA UPMA
- Heat a thick bottom pan.
- Put Oil and lower the flame.
- Add Mustard seeds, Asafoetida, and Peanuts to it.
- Saute for a minute or till the peanuts start to crack open.
- Now add Chana dal, Urad dal, chopped Green chilies, and Curry leaves.
- Add little Turmeric also.
- Now is the time to add the soaked Poha mix.
- Combine all of them together, giving it a good mix.
- Cover it for 1-2 mts, mixing in between.
- If you feel the poha is dry, sprinkle water and again cover and cook for 30 seconds.
- GARNISH WITH FRESH COCONUT AND FRESH CORIANDER LEAVES
HOT, YUMMY, AND SOFT BUT WITH THE CRUNCH OF PEANUTS AND DALS, A VERY TASTY MORNING OR EVENING DISH IS READY TO RELISH
SERVE HOT
note: this is similar to gojju avalakki which I shall be soon uploading.
DID YOU LIKE THE RECIPE? PLEASE DO TRY
DO TRY ONE MORE RECIPE OF POHA AS SHOWN IN THE BELOW LINK.
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