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POHA UPMA

December 13, 2010 7:38 am 3 comments
Poha Upma

Poha Upma

Poha upma is one of the most simple and delicious breakfast made of flattened rice. Poha is also known as pohe or atukula or avil in different languages in India. Poha is a popular dish from Maharashtra and western region of India. It is one of the easy to cook, nutritious snack and often eaten for breakfast or brunch or as a snack. People usually on a low calorie diet are often asked to eat poha for breakfast.

Pohay or Pohe upma is a traditional dish of Maharashtra. Its origins are unknown. Northern variants of this dish tend to be sweet, while Maharashtrian pohay tends to be spicy. It is also often served with an extremely spicy curry, locally called ‘tarri’. Pohay with tarri is a relished snack in the Vidharbha region of Maharashtra state. Pohay is made of flattened, processed rice, roasted with chilies, onions, mustard and cumin seeds and curry leaves (called Kadi-fatatas). It is a high carbohydrate, low fat, quick meal that can be made in minutes. Pohay is easily available in most tea shops (amrutul-lyas) and other restaurants.

In Maharashtra, Kande Pohe is a classic item made with lots of onion and Pohe to makes a very tasty breakfast dish. Kande Pohe is served with hot tea. This dish is very simple, nutritious and easy to make. Even kids, adult, young, and old or just everyone love to eat. They also add potatoes and peas to make it tastier for kids. You can also add any fresh sprouts if you want it to be nutritious. It is a part of global cuisine nowadays though it is believed to have its origin in the Indian cuisine.

Poha upma is a healthy breakfast or anytime snack made out of flattened/beaten rice, groundnuts, spiced with green chilies, curry leaves and garnished with coriander leaves and lemon juice to give that extra zing of tanginess to the dish.  It is fragrant and mild. Poha in its raw form feels hard. It is usually washed and drained so that it absorbs the water. It is also used to make savory dishes like potato poha, papads, poha dosa, chivda, poha ladoo etc. Poha is available in 2 varieties in the Indian grocery stores – Thick poha and Thin poha. The Thick variety is thicker as the name indicates. The thin variety is used specifically to make “chivda”.  Poha upma is made out of the thick variety of poha.

Everyone has their own subtle variation of making the Atukula upma or Poha upma. Atukulu are also very flexible in the way that they adapt to the major ingredient in the recipe. I’ve heard of Poha being used instead of rice in Pulihora, Curd Rice, Tomato baath, Aloo baath. Well I guess its just upto your mood and taste where you want to use them, so go on and try. Atukula upma is a very common tiffin item in Karnataka and few states of southern India. For centuries, this common food fare is a “fills the belly and wards off the hunger” kind of morning meal whether one works as a tenured servant or as a daily laborer. This is the easiest, quickest and yummiest breakfast.

Wash and soak Poha in water for 3 mins and strain the water and keep aside. Heat oil in a pan, add mustard seeds, cumin seeds, dry red chillies, channa dal, urad dal, peanuts, fresh curry leaves and hing. Saute till the get fried properly. Add turmeric powder, salt, chopped green chillies and onions and sauté. Saute till the onions are cooked then add the soaked poha and mix well and cook for 5 mins. Garnish with freshing chopped coriander leaves and close and for cook for another 2 mins. Remove and lastly add lemon juice mix and serve hot.

In the states of Karnataka and Tamil Nadu they add fresh grated coconut in the last and serve. For a different variation, coastal region of Maharashtra add sweet peas or dried shrimp in the Poha upma which is called Sode in Marathi.

Some variations that you can also make are, while adding onions; you may also add fresh green peas and or peanuts (If adding peanuts take care to fry them well with the onions). Garnishing sprinkle some grated coconut or dry coconut along with coriander. Do try this yummy breakfast item and keep your family happy. Do watch the making of Poha upma at: http://www.vahrehvah.com/Poha+Upma:6237

This easily digestible form of raw rice is very popular across Nepal, North East India and Bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of Indian cuisine styles.

Poha Upma


Poha Upma


4.0 Stars based on
240 Reviews


Author : Admin Published On : Jun 6, 2009
Preparation Time: 7 min Recipe Type :

Rices

Cooking Time :
25 min
Standing Time : 5-8 mins
Yield4 (4 servings) Ingredient : Poha

Description : Upma made with pressed rice.

Recipe of Poha Upma
Ingredient Name Unit Quantity
channa dal


tbsp


2


coriander leaves


bunch


1


cumin seeds


tsp


1


curry leaves


springs


1


green chillis


number


6


hing


pinch


1


mustard seeds


tsp


1


oil


tbsp


1


onion


number


1


peanuts


tbsp


2


Poha


cup


1


red chilli dry


piece


2


salt


0


as needed


turmuric


0


pinch


urad dal


tsp


1



Directions | How to make Poha Upma
Soak Poha in water for 3 min and strain the water and keep a side.

Take a pan add oil, murstard seeds,cumin,red chilli,  channa dal,urad dal,peanuts,curry leaves,hing,mix then add turmuric,salt,mix well cook till onions are cooked.

Then add soaked poha,mix well cook for 5min then add coriander leaves chopped closed it with lemon juice.

3 Comments

  • Richard Westwell

    Could you please tell me when the onion is added as it is missed off the method for cooking the ingredients at the right time

  • Chef, you really make cooking look simple and very enjoyable. Hats off to you.

  • Hi chef, I am really a great fan of your recipes.I learned a lot of things from u.Can i know your mother tongue pls.you explain my doubt clearly.Thank u for all of that.

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