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Flattened rice or poha is a widely used staple ingredient of Maharashtrian cuisine. Poha is very versatile and can be cooked in multiple ways to infuse it with many different flavours. As a source of carbohydrates, it also gives a lot of energy and nourishment, especially when had as a breakfast dish to start off a new day.
Poha is made by removing the husk from rice grains and soaking them in parboiled water. The rice is then completely dried and roasted before flattening it using rollers. There are at least three different varieties of flattened poha according to their thickness. Each one of these is used in different recipes made from flattened rice. For instance, the thick poha can be used to make crispy chivda and even the delicious kande pohe.
Having poha in the morning is a habitual breakfast option in many households in Maharashtra. It is easy to make, is affordable and readily available in the kitchen on most days. There are many different variations of the poha itself that can be concocted in the kitchen as healthy breakfast options. Read on to know more about some of these easy-to-make poha dishes:
Kande Pohe
A quick and popular recipe, kande pohe is flattened rice tossed in a tempering of mustard, turmeric, curry leaves and green chillies. Served with grated coconut, chopped coriander and a slice of lemon, kande pohe are best savoured warm. You can also make this dish by adding potatoes, peas and tomatoes for a slight variation.
Poha And Milk
When you are out of options for your morning meal, take some flattened rice in a bowl and add a bit of warm milk and sugar for a very simple and nourishing breakfast. Poha and milk will give you enough energy because of its rich carbohydrate content. Milk will also provide essential proteins and fats making this pairing a complete meal.
Kol Pohe
If you have some canned or leftover coconut milk in the fridge, make kol pohe, a delicious sweet treat. Mixed with coconut milk and jaggery, the poha puffs up a bit and its slight salty flavour is elevated enough to blend with the creamy coconut taste. Cardamom powder can be added to the recipe for its aroma.
Poha Pakoda
Flattened rice can be used as a binding agent to deep fry a pakoda if you are in the mood for an indulgent breakfast. Make the pakoda out of whatever veggies you find in the fridge and season with green chilli paste and ginger-garlic paste. The poha will not only bring all these tastes and textures together in small pakoda balls but also give the pakodas a nice crunch.
Poha Sample
This is a popular street food that can be easily replicated at home. If you are feasting on a heavy breakfast or brunch, make poha the traditional way and pour some sample or a spicy curry concoction over it to pack a bit of heat into this relatively mild dish. The sample can be made as an accompaniment with misal too.
Poha Idli
Do away with the recipe of fermenting rice and urad dal to make a quick idli batter using poha and idli rava. Steam the idli following the classic southern Indian recipe and serve with warm sambar and coriander chutney. Add curd and fruit salt to the batter for a quick fermentation process that will also make the idli airy and soft.
Poha Ladoo
Make this ladoo using flattened rice and crushed dry fruits. Do away with refined sugar to use jaggery instead. On days when all you need is a quick bite to kickstart your day or light a pre-workout snack, gorge on a poha ladoo rich in carbs and healthy, Omega-3 fatty acids for that essential energy boost.
