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 coooked 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.
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
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
Notes - the soaking time depends on the thickness of the rice.
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