Tag Archives: Poha

Poha Dalia Upma

18 May

poha_dalia_upma
Atukulu Putnala Podi Upma.

Poha / Flattened rice / Rice flakes are soaked in water to turn them soft. Onion and peas are fried in oil along with whole spices and poha is added as a finishing step. The poha dalia upma is flavored with dalia chilli powder and lemon juice. Serve poha dalia upma immediately.
Makes: around 2 Servings of Poha Dalia Upma.

Ingredients:

Thick Poha 1 Cup
Dalia Chilli Powder 2 Tbsps
Green Chiles 1 – 2
Onion 1 Small
Green Peas 4 Tbsps
Turmeric Powder a big Pinch
Roasted Peanuts 1 Tbsp
Lemon Juice 2 Tbsps
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Whole Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 Tbsps

Method of preparation:

Peel and thinly slice the onion.
Remove stems, wash and slice the green chiles.
Wash and finely chop the cilantro leaves.

Wash the poha under warm water.
Strain the poha and keep aside for around 5 – 10 minutes for poha to absorb the water and puff up a little.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Fry till onion turns golden brown in color, add green peas and salt.
Fry briefly, stir in soaked poha, turmeric powder, dalia chilli powder and cilantro.
Stir carefully and remove from heat and stir in lemon juice.
Garnish with roasted peanuts and serve poha dalia upma immediately.
Notes: Make sure not to over soak the poha.

Suggestions: If poha is not soaked well, sprinkle water on the poha to make it soft. If poha is over soaked, spread and let it dry for few minutes.
Variations: Check other recipes with poha here.
Other Names: Poha Dalia Upma, Atukulu Putnala Podi Upma.

Brown Rice Flakes Snack

9 May

red_poha_chiwda
Brown Rice Flakes Snack.

Brown rice flakes / poha is toasted on low flame till they are crisp enough. Whole spices and herbs are fried in oil along with garlic and crushed with help of a pestle. The crushed spice mixture is then mixed with toasted brown rice poha for flavor and spice. Serve brown rice poha as a snack.
Makes: around 2 Cups of Brown Rice Flakes Snack.

Ingredients:

Brown Rice Flakes / Poha (Thin) 2 Cups
Daliya / Roasted Gram 4 Tbsps
Roasted Peanuts 5 Tbsps
Turmeric Powder few Pinches
Red Chili Powder 1/4 tsp
Garlic 3 Cloves
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Dried Red Chiles 5 – 6
Asafoetida a Big Pinch
Curry Leaves 10
Oil 2 tsps

Method of preparation:

Peel and slice the garlic cloves.
Heat a wide pan on medium – low heat, add thin brown rice poha and roast until it breaks easily (around 3 minutes).
In a big mixing bowl, add roasted brown rice poha, roasted peanuts and dalia.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, add sliced garlic.
Fry breifly, remove from heat, add red chile powder, turmeric powder and salt to the pan.
Remove the fried spices onto a small bowl and crush them slightly with help of a pestle till garlic and red chillies are broken.

Add the crushed mixture to the mixing bowl with brown rice poha.
Mix everything carefully and store tight in a clean dry jar and it stores fresh for a month or two.
Serve brown rice poha as a snack.
Notes: Make sure not to burn any of the ingredients.

Suggestions: Adjust spice with red chili powder.
Variations: You can also deep fry or shallow fry the peanuts in peanut oil.
Other Names: Brown Rice Flakes Snack.

Sweet Poha with Jaggery

18 Feb

sweet_poha_jaggery
Sweet Poha with Jaggery.

A thick syrup is prepared with jaggery. Poha / Flattened rice is soaked in water and mixed with jaggery syrup. Fresh grated coconut is briefly fried in ghee along with cashews and added to the poha. Serve sweet poha with jaggery.
Makes: around 3 Servings of Sweet Poha with Jaggery.

Ingredients:

Poha 1 Cup
Coconut (Grated) 1/2 Cup
Jaggery 1 Cup
Milk 4 Tbsps
Cashews 6
Cardamom Powder a Big Pinch
Ghee 1/8 tsp

Method of preparation:

Wash poha under fresh water and strain the poha.
Sprinkle milk on the poha and keep aside.
Grate the jaggery and keep aside.

Heat ghee in a pan, add cashews and fry till they turn light golden brown.
Stir in grated coconut and keep aside.

Heat a few tablespoons of water in a pan, add cardamom powder and jaggery.
Boil till jaggery melts and the syrup thickens (thicker than consistency of honey).
Remove the pan from heat, add poha, fried coconut and cashews mixture.
Mix well and let it stand for couple of minutes.
Serve sweet poha with jaggery.
Notes: Make sure poha is not over soaked.

Suggestions: If poha is over soaked, spread on a paper towel and let it dry for couple of minutes. If poha is not soaked well, sprinkle few more tablespoons of milk and leave it to soak. Adjust jaggery according to your preference.
Variations: Check other recipes with poha here.
Other Names: Sweet Poha with Jaggery.

Lemony Powdered Poha

28 Jan

powdered_poha_pulihora
Lemony Powdered Poha

Poha / Flattened rice is ground into coarse powder. It is soaked with few splashes of water and mixed with fried spices and dals. Serve lemony powdered poha with yogurt.
Makes: around 2 Servings of Lemony Powdered Poha.

Ingredients:

Thick Poha 1 Cup
Green Chiles 2 – 3
Raw Peanuts 2 Tbsps
Turmeric Powder 1/8 tsp
Lemon Juice 4 – 7 Tbsps
Salt to Taste

Talimpu:

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
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove stems and slice the green chiles.
Grind flattened rice / poha into coarse powder.
Wash the powdered poha with water and keep aside.
Leftover water will eventually be soaked by powdered poha.

Heat oil in a pan, add peanuts and roast them until light golden brown.
Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil.
When chana dal turns light brown, add sliced green chillies.
Fry for a minute and add turmeric powder and remove from heat.
Stir in wet poha, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Stir in lemon juices and adjust seasonings if necessary.
Leave the lemony powdered poha covered for couple of hours if time permits.
Serve lemonypowdered poha with plain yogurt and with any pickle of your choice.
Notes: Make sure to add just enough water to the powdered poha.

Suggestions: If poha powder becomes too wet, let it dry for couple of minutes before adding to pan. If poha powder is dry, sprinkle more water to wet it.
Variations: You can also add sliced onion along with green chiles.
Other Names: Lemony Powdered Poha.

Red Poha with Spinach

24 Jan

poha_spinach
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.

Ingredients:

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

Talimpu:

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.