Poha and Upma are two favorite breakfast dishes in India other than bread and butter or paratha. rich in vitamin B, which can help you stay energized and improve one’s brain health. It is very low in calories. It has about 76% of carbohydrates and 24% fat, which makes it one of the most ideal choices for weight loss.
This wholesome and filling meal is Gluten free, vegan, dairy free and soy free.
Poha also called as Poha is made from flattened rice, is an easy-to-cook, very low in fat , high in fiber and nutritious meal.
Poha, also known as pauwa, sira, chira, or avalakki, among many other names, is flattened rice originating
from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking.
One bowl of cooked Poha with vegetables contain approximately 250 calories while the same quantity of
fried rice contains 333 calories. Poha is nothing but rice that has been parboiled, rolled, flattened and then dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process. Rice flakes are small, very light, about 2mm long, flat and greyish white in color.
If you are looking for more ways to cook with paneer, check out the tasty recipes :
Dahi Bhalla | Paneer Jalfrezi | Dal Palak | Lemon Rice
Garnish with a flavorful tempering of roasted mustard seeds, roasted cumin seeds, roasted peanuts, chopped coriander leaves and chopped curry leaves. Adjust for perfect taste. Serve fresh! You can garnish with ground coconut or coconut slices as an additional ingredient too. Adding 1-2 tbsp coconut will get you the perfect taste of Maharashtra or coastal South India, but fresh coconut is high in saturated fat. To make your Poha taste even fresher, add an extra teaspoon lemon juice after the roasting. Quinoa is one of those versatile ingredients that can be substituted for a multitude of things. It can be used as a substitute for rice, for flattened rice.
Poha
Ingredients
- 2 cup poha poha
- 1 medium potato
- 1 small carrot
- 1/2 cup peas – fresh or frozen
- 1 medium onion – chopped
- 1 teaspoon mustard seeds
- 1 teaspoon gram pulse
- 1 teaspoon urad dal
- 10-15 piece cashew
- 1 teaspoon peanuts
- 1 red chilly dry
- 2 tablespoon coconut – optional
- 1 green chili – optional
- 1/2 inch ginger
- 6-7 curry leaves
- 1 pinch asafetida
- 1/2 teaspoon turmeric
- 1/2 teaspoon sugar
- 2 tablespoon oil
- 2 tablespoon coriander leaves to garnish
- 1 small lemon
- tsp salt to taste
- 1 tbsp oil
Instructions
- Steam or saute all vegetables as you like.
- Rinse poha in a strainer till poha is soften.
- Add haldi, salt and sugar to poha or you can add these while adding poha.
- Heat oil in a pan or kadai or woak, add mustard seeds till it crackles.
- Add chana dal, urad dal, cashewnuts and peanuts.
- Stir till dal and cashew nut turn golden.
- Add hing, onion, ginger, green chilli, curry leaves. Mix well and saute till onion turn translucent.
- Now add vegetables. Mix well.
- Add poha and if you have not added salt, haldi and sugar already, then add now.
- Cover the pan and cook for 4-5 minutes on low flame.
- Turn off the gas and add coriander leaves and add lemon juice and mix well.
