Poha is one ingredient we keep coming back to. It is easy to use and really versatile. Here thick poha is mixed with spices, cashews and toasted coconut. It is a super snack for 2 – 3 people, or serve it along with other Indian dishes.
A couple of the less common pachadis are made with aval (poha) and with aval karuvadam. They are made similar to the Sago Pachadi, so are very easy and quick.
When you visit your Indian grocery you will see that Poha comes in different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. Any poha can be used for this recipe – I have used Dagdi today. When the poha is sauteed, it is crispy and more’ish.
You can also make pachadi from the vadam made from aval. Simply break them apart, saute them and mix with yoghurt. Season as usual with mustard seeds, green chilli and curry leaves. The recipe for this is also below.
This recipe is one from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
There is a quick and easy Batata Poha that I make – the flattened rice flakes mixed with herbs and fried potatoes, yum! This recipe is no more difficult, still quick and easy, very similar to the recipe that Tim and Saun gave me – just a few extra spices. It includes onions, steamed potatoes and peas, cashews and peanuts, coconut and warming spices. It is a light dish that is eaten for breakfast or tiffin snacks. It is perfect just with a cuppa. It can also be served for brunch, lunch or a light dinner – add some coconut chutney or a bowl of yoghurt for a quick,light and delicious meal. It can be packed into lunch boxes, taken on picnics or taken on trips as travel food. We love poha and have nearly a dozen recipes that use it.
Take note that this is made with the thick poha – poha is steamed and rolled/flattened rice – make sure that you buy poha and not puffed rice. When you visit your Indian grocery you will see that Poha comes in different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. The thicker types are soaked before use.
This delicious poha dish makes a beautifully nurturing breakfast or meal at any time. The poha is quickly cooked with spices and lemon juice – it is quickly made after soaking for 15 mins. It is so easy you could (almost) do it with your eyes closed.
Poha is available at your Indian grocery store – it is rice that has been steamed and pressed or rolled flat. There are at least half a dozen varieties, including thin, very thin, medium and thick. For this recipe, use thick or medium poha in this recipe so that it holds its shape after soaking. Thick poha is preferable.
Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.
I made this for my daughter once, long ago, and she said, OMG, that is just like in India! I had this for breakfast every morning. Well, of course. She loves the aromas, especially while it is cooking. Me too.
Poha is steamed and rolled/flattened rice – make sure that you get this and not puffed rice. Poha comes in different thicknesses – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, it is important that you use medium if you can. If you can only find fine poha, it won’t need soaking – rinsing will be enough to soften it sufficiently. Treat it gently. Thick and Dagdi poha will need more soaking.
Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006, in our Retro Recipes series.
Poha Chat is an Indian spicy snack and street food loved by many. Poha is rice that has been steamed and flattened, and it comes in various sizes. For this recipe, thick poha will be needed. If using thinner poha, don’t soak for long in water – thin poha particularly will need a sprinkle of water only.
Such a delicious snack from Northern India
Poha, a steamed and flattened rice (“steamrolled” I call it) is a great base for Indian snacks. In this poha recipe, it is teamed with onions and peanuts. Kanda Poha goes great mid afternoon with a cup of milky sweet tea (chai). Or it can be a great quick supper dish when you arrive just a little too late home from work. Or, as often done in parts of India, it is a great breakfast dish.
There are several thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). This recipe uses medium or thick poha, which you can buy from your Indian grocery. Thick is preferred. Thin poha is not suitable for this dish.
A cousin to Eliappe, the Surnoli is equally as delicious
Talking about Eliappe prompted Moni Bharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani dosa made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes due to fermentation, and are eaten with home made butter. They can be sweet (as here) or made without jaggery for a savoury pikelet. When sweet, surnoli have a porous and soft texture due to the jaggery, and they taste very good.
This dish uses poha, an Indian rolled rice. It is easily obtainable from your Indian shop. There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, use a white, medium or thick poha for better results.
Have a look at our Sweet Dosa recipes. All of our Breakfast dishes are here. You might also like to browse all of our Desserts. Or check out all of our Poha recipes and Dosa recipes. All of our Goan dishes are here. Or simply explore our Mid Spring recipes.
Tangy and lovely, an Indian breakfast dish.
Poha, or Pohe, a glorious food made by steaming and rolling rice to produce a flattened version of rice. It is very popular in South India, Maharashtria and Konkan regions of India. It also forms the basis of great snacks for those times when you just need to graze on something rather than have a full meal.
There are several different thicknesses of poha – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There are also poha types made from red rice and brown rice. For this dish, you want to use a white, thick poha, it gives a better result. Medium can also be used.
This dish can be used for either breakfast or snack. It is a quick, no-cook dish, except for the tadka. Because it is a cold dish it is perfect for our Summers. It takes less than half an hour to make, and you can make it in just 5 mins if you presoak the poha and tamarind, and drain the poha.
Or browse all of the Poha recipes and all of our Breakfast dishes. Explore our collection of Indian Recipes. Or simply take some time to browse our Mid Summer dishes. Continue reading “Kolache Poha | Flattened Rice with Coconut, Tamarind and Jaggery”