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Red Poha with Spinach

24 Jan

Red Poha with Spinach.

Red Rice Poha or flattened rice is soaked in water for few seconds and strained. Oil is tempered with spices along with green chillies and onion. Finally soaked poha is mixed with the onion mixture along with dalia powder and spices. Serve red poha with spinach with little bit of yogurt.
Makes: around 2 Servings of Red Poha with Spinach.


Red Rice Poha 1 1/2 Cups
Spinach 1 Cup Packed
Onion 1 Small
Raw Peanuts 1 Tbsp
Dalia 1 Tbsp
Red Chili Powder few Pinches
Turmeric Powder a Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Oil 2 tsps

Method of preparation:

Wash and finely chop the spinach leaves.
Grind dalia into fine powder using a spice blender.
Wash poha under water thoroughly and strain the poha.
If poha is thick, then soak the poha for couple of seconds before straining the poha.
Wash, remove stems and slice green chillies into halves.
Peel and finely chop the onion.

Heat oil in a pan, add peanuts and when they are about to turn brown add all other talimpu ingredients in order.
When chana dal changes color, add green chillies and onion.
Fry till onion turns translucent, stir in chopped spinach and let it wilt.
Stir in dalia powder, red chilli powder, turmeric powder and salt.
Finally carefully stir in the poha and remove from heat.
Adjust any seasonings as required while the poha is still hot.
Serve red poha with spinach with plain yogurt as a snack or breakfast.
Notes: Make sure poha is not oversoaked.

Suggestions: If poha is not soaked well and becomes dry, sprinkle a tbsp or two of water over the poha until its tempered.
Variations: You can also squeeze little bit of lime just before serving.
Other Names: Red Poha with Spinach.