Are you looking for a healthy breakfast recipe or maybe just a wholesome snack? Have you considered the versatile Poha? Poha is a cook’s secret dish, ready in a jiffy. It’s rice, but it cooks in just 5 minutes: as it’s flattened and beaten, you only need to rehydrate it with some water or milk before cooking, the flakes of rice swell up and become thicker when added to hot or cold water or milk.
While still in the paddy stage, it is parboiled and then pounded into flakes before being de-husked. You’ll find two types of poha. The thicker variety is good for cooking, while the thinner variety is better for a no-cooking eating option. It is in no way inferior to the expensive packed cereals that are loaded with sugar and additives. It can be eaten much like cornflakes. Just dry roast the Poha till it turns crisp. Store it after cooling. A bowlful of this with milk and a dash of honey garnished with fresh fruits or raisins and nuts make a nutritious and delicious breakfast.
Poha as a cereal is known to be one of the best and lightest: low saturated fats, carbohydrates, vitamins A & C, iron, calcium, sodium and potassium that is essential for our health. Amongst the many merits, it is known to be diabetes friendly and helps in weight loss, making it an ideal snack. It provides energy and helps the body rejuvenate with the advantage of zero cholesterol, making it the preferred cereal for all ages, as it is soft and easy to chew, as well as light on the digestive system. It is used to make a variety of delicacies, both as a dessert and as a spicy snack. It ranges from simple Jaggery mixed Poha dessert to Poha Kheer, Poha Upma, Poha Bagala Bath and fried snacks.
Check out this easy recipe:
Poha: Serves 2 as a main dish or 4 as a side dish
Prep Time: 20 mins
Cook Time: 20 mins
- 1 cup thick poha
- 3 tablespoons vegetable oil
- 1 large onion finely chopped
- 1 inch piece of fresh ginger, grated
- 2 slit green chillies
- 2 sprigs curry leaves
- 1½ tsp cumin seeds
- 1½ tsp mustard seeds
- 1 teaspoon salt
- 1 teaspoon turmeric
- Juice of 1/2 lime
- Handful of chopped coriander and seeds of ½ of a pomegranate
- 1/2 cup roasted cashews and 6 tablespoons grated fresh coconut
- Rinse the poha and set aside in a bowl (it should be moist but not saturated with water).
- Rinse the coriander well and set aside.
- Heat the oil in a saucepan. After a while, when it is hot, add the mustard seeds and cumin and allow it to sizzle.
- Once the sizzling stops a bit, tear up the curry leaves and add it to the pot.
- Add in the slit green chili and ginger.
- Add in the onion and stir well.
- Cook until the onions become opaque.
- Add turmeric and salt and stir well.
- Switch heat to very low.
- Stir in the poha, mixing it properly.
- Add a bit of water if it’s too dry to mix it properly.
- Close it with a lid for 2-3 minutes. In the meantime, chop the coriander, finely.
- Take off the lid and stir in the coconut and pomegranate OR.
- Stir in the lemon juice and then add the coriander at last and garnish with cashew.
- Serve warm or at room temperature.
Always buy only organic Poha grown without chemicals and artificial fertilisers.