Poha papad made at home will win over other snacks on the table
When it comes to Poha, the dried flattened rice, brings to mind and taste buds a steaming hot plate of Poha mixed with spices, nuts, and green chillies. The Poha prepared in a mix of spices and condiments is a soul-satisfying breakfast dish in Indian households. But there is another variety of snacks that can be made out of Poha, those are delicious crunchy Papads. Yes, heard that right. Apart from its role of serving as a morning or evening snack item, Poha also can be served as papad. Known as Avalakki Happala in Karnataka, they sure are much easier to make compared to the traditional papads made from a variety of pulses.
The first reference to Poha can be found in the mythological epic Mahabharata. It is noted when Sudama offered a handful of these humble grains to his childhood friend Krishna upon meeting. And Krishna is said to have relished the gift from his Sudama.
However, Poha’s recent history of how it became the staple breakfast item is all thanks to the state of Maharastra. The Poha is said to have originated in Maharashtra. Further under the regime of the Holkars and the Scindias, this dish became instantly popular.
The Papad on the other hand derives its name from the Sanskrit word parpaṭa - meaning a flattened disc. But these delights have been a part of culinary history since 500 BC. There are mentions of papad in Buddhist-Jain canonical literature of being made from urad, masoor, and chana dal.
These are definitely not easy to make but sure are the healthiest snack. The best part about making these Poha Papads is that can get children engaged in the preparation. By doing so it makes them feel involved and something that they will enjoy eating later they helped in its making.