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Poha is the good source of carbohydrates thus provides instant energy to body. Turn off the heat when poha has softened & become hot. Taste test and add more salt if needed & squeeze lemon juice. When they begin to pop, add hing, onions, curry leaves and green chilies. Yes poha is healthy as it is made by minimally processing paddy. To make flattened rice flakes, paddy is soaked, parboiled and then pressed to flatten & separate the husk.
I am from Maharashtra and Poha is a kinda signature breakfast recipe of maharashtra, like Idli/dosa is for north india. I have never made or tried poha before but it was a favourite of my husband’s when he was growing up. I gave your recipe a try today and it was a huge hit. We packed some for my parents too and they loved it. Can’t wait to try some of your other recipes. For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Instructions for Dadpe Pohe
If they don't then sprinkle little water mix and cover. Some kinds of poha are too hard, too thick and dense. They remain hard even after rinsing several times under running water. They either need a short soak for 5 to 10 minutes or they need to be steamed properly for few minutes in a steamer or cooker. Check if poha has softened by pressing down a few flakes in between your thumb and fore finger.
Take a break from your regular poha breakfast and make this super-delicious recipe for your family. Allcontent and images are the copyright ofakuner.com. Add boiled potatoes to a bowl and mash them. Add soaked poha to it and mix well using your hands.
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Add ¼ to ½ teaspoon mustard seeds, 2 sprigs of torn curry leaves, 1 to 2 chopped green chilies. Fry all of them until the curry leaves turn crisp. Garnish poha with coriander leaves & roasted peanuts. You may top with sev or farsan or fresh coconut. You will see the poha is still dry. At this stage splash little coconut water or plain water if needed.
Among the most commonly eaten is this dish POHA. This nutritious traditional food is eaten in many regions of India & surprisingly there are numerous ways to make it. This dish cooks quickly, so stay at the stove to make sure nothing burns. Lower the heat if things start cooking too quickly. Try adding 1/2 cup of chopped tomatoes right before serving as well.
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Thank you so much for this recipe Swasthi. If you are running short of time, just skip potatoes. These tips are helpful especially to those living outside India.
Run your finger across the flattened rice to break lumps if any. Poha would have absorbed water and softened in about 5 to 7 mins. You have to be quick at this step as doing it slowly will make them too mushy and soggy. Rinse them well with clean filtered water. Repeat the rinse & drain the water completely. I usually rinse them twice but if you feel they turn too mushy after the first rinse then stop rinsing further.
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Now, add ¼ cups onion finely chopped and ¼ cups chopped tomatoes. Sprinkle ½ tsp chaat masala, lemon juice and mix well. Buy a fresh coriander leaves , juice lemon, green chili and curry leaves.
Peanuts are very important for authentic kandapoha taste. While buying lemon, choose yellow and juice lemon. It will give you the authentic taste of lemon. Cut fresh onion in square shape, not so thin – not so thick and remember you have to buy a fresh juice onion. You can add oregano and red chilli flakes for more flavour.
Run your fingers through the poha to break the lumps & spread salt. I steam the hard brown poha for 3 minutes & hard white ones for 1 minute in my cooker. They come out fluffy & perfect without becoming mushy. Meanwhile, roast the peanuts in the same pan until golden and crunchy. I do not prefer to do it with the tempering as the peanuts soften a bit when covered. So flattened rice is used widely across India to make various dishes like chivda, upma, dosa, idli and many more.
Use your hands to mix and make a dough. Step 1 – First of all, wash the poha with water and clean it thoroughly. Or you put the poha in a rice stainer, pour water over it and make it wet. When the water comes out from the poha, add salt to it and mix it and keep it on the side. After soaking rinse the poha couple of times and eliminate excess water and cover the bowl and let it rest for minutes. Regardless you add sugar or not I will advise you to enjoy this recipe with lemon juice, it really makes a difference.
How to Make Poha
Pour 1½ tablespoon oil to a pan and heat it. When the oil becomes hot, add mustard seeds, chopped green chilies and torn curry leaves. When the curry leaves turn crisp, turn off.
Then add in onions and sauté them nicely. Actually you can use them the same way as regular white poha. With the thicker and harder brown poha I usually rinse them and steam in my cooker for 2 mins. They turn out soft, perfect without turning mushy. You don’t need to heat the steamed ones after adding to the pan.
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