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10 creative ways to include poha in your meals

Sulagna D
·3-min read
Indian cuisine Indian food. Indian cuisine. Poha or flattened rice traditional Western Indian breakfast with coconut chutney sauce curry leaves. national authentic vegetarian Asian food
Getty Images

Poha is the one dish that is a staple breakfast in every Indian home. But if you want to try something new with the help of poha, then here are a few recipes which you can attempt to make at home that includes the good old poha.

Also read: How many calories does your favourite Indian snack have?

Poha-Dhokla

To make a spongy dhokla, use poha with simple ingredients. Mix curd, chilli, green vegetables and salt. Set the steamer and fill the 7-inch thali—steam about ten-twelve minutes. Diamond cut and serve dhoklas.

Poha- Ladoo

Another 'special' imaginative eating poha! 1 Cup of golden, dry rice. One cup of sugar, one pot of groundnuts, one-half pistachio, two cardamoms, 2-3 tbsp of coconut. Roast poha grinding. Add 8 to 9 tbsp of melted ghee to the mixture. Mix well and make small balls. Serve with tea.

Cutlets of poha

Sowing 30 minutes 1⁄4 cup split moong dal in warm water will savour poha cutlets. Top rice, slush green chillies. Ina crude paste doesn't add water. Add 2 cups of lemon juice, 2 cups of salt and sugar. Use this mixture for cutlets. Deep fry and serve.

Also read: 14 Indian dishes that make a healthy breakfast

Poha-Pakoda

Half cups of green peas, two cups of yoghurt, one cup poha, half cup garlic ginger, half tsp garam-masala powder, half turmeric powder, the salt will make this 'snacky' recipe. Blend into small round balls and deep-fry. Serve with mint chutney.

Poha-Dosa

Clean five tbsp split black lentil, half cup thick rice, add one cup thick, half tsp fenugreek seeds, and soak for this super-crispy Tamil dish for six-seven hours. Roughly grate half cup curd, then one 3⁄4th cup water and some salt for a smooth mixture. Let it settle for a few hours. Heat a Tawa non-stick on fermentation and grease well. Spread a circular-movement batter dollop. Cover 1-2 minutes over medium flame and serve "half a loop" with chutneys and curd.

Turkish Poha-Aloo

Enjoy these coffee Turkish aloos! Mix 1⁄2 tsp citrus fruit, 1 cup boiled & mashed potato, 1⁄2 pf green pancakes, cumin powder, salt and 1/2 cup chopped mint leaves. Create similar-size small balls. First dip balls in a flour paste, then coat them in poha powder. Deep-fry golden both sides, serving hot.

Read: Curd or yoghurt — Which one is healthier?

Poha-phirni

Mixed fruit and exquisite tastes make Poha Phirni simple. Dry 3⁄4 cup rice roast, beat. Mix with grated coconut after cooling. Boil 3 cups of milk and sugar in another deep container. Dissolve 1 cup of maize in 2 tsp milk. Pour in milk. Cook medium flame 3-4 minutes. Turn off the love, cooling slightly in the refrigerator. Divide into a mixed fruit cup (apples, raisins and bananas).

Poha-Khichu

In the blender, crumb two thin poha cups. Mix 1 cup of water, 1 1/2 cumin powder with flavour salt. Add poha, chilli powder, 1 tsp of oil and leaves of coriander in a microwave for 1 minute. Mix the powder with 1 tsp sesame oil.

Poha-Kheer

Clean, roast 1⁄2 cup poha and set aside. Put one slice of clove in a pan and cut into a golden portion. Add 1 cup full-cream milk in a saucepan and boil. Cook for two-three minutes. Add coconut, cashews.

Poha-Nachni Handvu

Crispy, crunchy breakfast or night snack. Curd 1/2 cup, 1 1/3 cup water. Add 1/4 cup carrot grated, half a cup of boiled green peas, 1/1 cup gourd (lauki) and 1/8 cup green peas. Mix 1 cup ragi and nachni. Medium flame 10-12 mins. Switch off each side's golden flame.

Text: PepperContent

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