poha recipe in English
Idli is a spongy cake made of a white goal and rice, one of the healthy breakfasts of Indian food and is a main item of South Indian food. It is made from a solution made of urad dal and rice rich in protein and is cooked in steam. Oil is not used at all to make it, only idli molds are smooth with oil. Idli is made of many ways such as rice idli, rice rava ki idli, poha idli, instant rava idli, ragi idli, oats idli, etc. With the help of this recipe, you can easily learn to make rice idli at home and if you do not have an idli utensil, then you can also make idli in pressure cooker.
eparation Time: 5 minutes
Cooking Time: 15 minutes
For how many people: 2
Material:
2 cups thick poha
1 medium onion, finely chopped (about 1/3 cup)
1 small potato, sprayed and finely chopped (about 1/2 cup)
1/3 tsp rye (mustard seeds)
1/2 tsp cumin
8-10 curry leaves
1 green chili, finely chopped
1 pinch asafetida, optional
1½ tablespoon peanuts
1/4 tsp turmeric powder
1½ tsp lemon juice
1/2 tablespoon sugar
1 tablespoon grated coconut, optional
salt to taste
2 tablespoon oil
1/4 cup pomegranate seeds, optional
2 tablespoons finely chopped green coriander
1 .Poha in a big sieve
2. Put it under the tap and wash it 1-2 times in running water (either pour 1-2 glasses of water). Remove extra water. Sprinkle salt and sugar over it and mix it well and keep it aside.
3. Heat 2-tablespoon oil in a pan. Put mustard seeds; When the mustard seeds start bursting, add cumin, green chillies, curry leaves, peanuts and a pinch of asafoetida. Allow the chilli to cook for about 30-40 seconds until the chilli starts to become crisp.
4. Add chopped onion and fry it until it turns light pink.
5. Add chopped potatoes and salt (add salt only for potatoes).
6. Mix well and cover and let the potatoes cook until it becomes soft. This will take about 3-4 minutes. To prevent it from sticking, sometimes keep stirring with a spoon in the middle.
7. Add turmeric powder.
(हल्दी पाउडर डालें।)
8. Mix well and let it cook for a minute.
9. Add soaked poha.
10. Mix well.
11. Allow to cook for 2-3 minutes. Add lemon juice, dry coconut and finely chopped green coriander.
12. Mix well and turn off the gas. Potato Poha is ready to serve.
. .Do not submerge Poha in water. Wash them thoroughly with water and remove excess water (use large sieve).
. If you do not have a sieve, sprinkle some water over the pohe. Do not use excess water. After soaking, there should be moisture in the poha but should not be wet.
. Use thick pohe. Do not use very thin poha. You can also use brown rice poha.
. Change the amount of sugar according to your choice. Maharashtrian Aloo Pohe has mild sweetness, while Gujarati says a little more sugar in Poha.
. If you are making poha for children, then add chopped carrots, green peas and chopped capsicum.
. For diversity, decorate the poha with 1/4 cup pomegranate seeds and sev.
Taste: Namkeen
Methods of serving: Poha is served good taste when it is served with tea in breakfast. It is also a great snack to pack the children in the lunch box.
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