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 pikelet-like dish 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”
Sweet food is always a blessing, satisfying to the soul, spirit and body.
Sweet food is always a blessing, satisfying to the soul, spirit and body. It balances our more savoury foods, especially hot and/or sour foods. In moderation, and in a good mindful balance with other foods, sweet dishes are not the toxic enemy that many proclaim.
In our household we are not great sweet eaters, preferring unadorned fruits, nuts and cheeses. It is the occasional pastry with coffee, a piece of cake or biscuit when visiting friends, sometimes dessert if eating out. It is rare to make anything sweet at home (sometimes icecream in summer).
That attests to the wonderful nature of this dish. Made with a form of rolled rice, poha, it is light yet satisfying. Poha is easily obtainable from your Indian shop. There are several 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 a paper or thin poha.
Browse all of our Poha recipes here, and our Banana recipes here. Explore all of our Dessert recipes. Our Indian recipes are here. Or be inspired by our Early Spring recipes. Continue reading “Pancha Kajjaya | Sweet and Crunchy Poha | Flattened Rice with Coconut, Banana and Honey”