Poha {gluten free}

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Cooking poha is not rocket science but a few tips to make this healthy and tasty breakfast !

I know is is as easy as it can get in terms of process that indian cooking involves. It is as easy as soaking the beaten rice ( yes called so since the rice is cooked and beaten to flatten it and dried to make flakes) and adding few spices and voila it’s ready to be eaten. This used to be our instant cornflakes in those days of India when we were not western addicts. Many a times during school days we are poha soaked in milk with jaggery as a sweetener and it tastes so good. It was just the instant food that could be assembled and needless to say healthy too. Yes being a carbohydrate it also has a good amount of vitamins as compared to our cereal boxes which are highly processed and added sugar ! The added jaggery and milk would give the extra kick to boost the food value. There must be a 20-30 different ways of making poha and this is just one basic variety.

Coming to the point, I learnt this method of making poha from my mother in law and needless to say many more too.

 

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Ingredients
Serves 2-3

Beaten Rice Flakes – 2 cups (250 ml measuring cup)
Green chillies 3-4
1 big Onion chopped
2-3 tablespoons frozen/boiled Peas
1 tablespoon Tamarind paste thick
1 tablespoon Jaggery
Salt to taste
Water to soak

For tempering 
1 tablespoon Channa Dal
1 tablespoon Urad Dal
1 tablespoon Mustard Seeds
8-10 Curry Leaves
2-3 tablespoons Oil
2-3 tablespoons Grated Fresh Coconut

 

 

Method

  • ​Measure the beaten rice/poha in a bowl.
  • Add water to soak and leave for 10 mins ( for thick flakes) 5 mins (for medium flakes).
  • Drain the water completely,add Jaggery, tamrind paste and salt. Mix well and keep aside.
  • Heat a pan on medium high flame. Add oil and allow to heat up.
  • Add Channa Dal and urad dal.
  • When a brown a little add the mustard seeds and allow to crackle.
  • Thrown in the green chillies and onion.
  • Saute until transparent , add curry leaves and turmeric.
  • Add peas and fry for a minute.
  • Transfer the soaked beaten rice to the pan and cook for a couple of minutes until mixed well.
  • Add grated coconut and serve immediately.
  • Tastes good when eaten with yoghurt too.

Notes – the soaking time depends on the thickness of the rice.

    • Tamarind can be replaced with lemon juice, but needs to be added at the end to avoid bitterness .
    • Adding coriander leaves enhances the taste and can be used at the end.
    • Grated carrots can be added for extra dose of vegetables. It tastes good too.

 

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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