Poha is a great breakfast that gives you the energy you need to start your day. It is also trendy in our country by different names. Each region has another way of making Poha. Poha is a perfect breakfast as it is light for the stomach and packed with health benefits. But do you know that you can use Poha in many ways?
3 Best Dishes with Poha
You can use poha to make spongy dhokla: Mix 1 cup curd and 1 cup water in a bowl. Add cup chopped poha, cup semolina, 1 tsp green chilli paste and salt to taste. Mix well and keep aside for 10 minutes. Now prepare a steamer by greasing the plate.
Before steaming the poha mixture, add 1 tsp fruit salt and 2 tsp water. When bubbles start appearing, pour the mixture on a plate and mix. Steam for 10-12 minutes. Prepare tempering with 1 tsp oil, 1/2 tsp mustard seeds and one pinch asafoetida. Pour it over the dhokla and keep it aside to cool down. Cut it in diamond sap and serve.
If you want to add a crispy twist to your evening snack, you can make Poha Cutlets. Wash and sieve 2 cups of poha. Soak 1 cup moong dal in hot water for 30 minutes. Make a coarse paste with the beaten rice and 1 tsp chopped green chillies. Do not put water in it.
Take it out in a bowl and add two teaspoons of lemon juice, one teaspoon finely chopped coriander leaves, 1 cup of chopped spinach, salt and two teaspoons of sugar. Make round cutlets from this mixture and keep them on a plate. Grease a non-stick tava (griddle) and cook the cutlets till they turn golden brown from both sides. Serve with chutney or ketchup.
You can serve these golden, puffed pakoras with evening tea. To make this, cup boiled and mashed potatoes, cup cooked green peas, 2 tsp curd, 1 1/2 tsp ginger garlic paste, 1 cup poha, 1/2 tsp garam masala powder, tsp turmeric powder, Take salt, one teaspoon chilli powder and coriander powder in a bowl. Divide the mixture into small pakoras and fry till golden brown from both sides. Serve with ketchup or chutney.