Red Poha
Red poha, also known as red rice flakes, is a type of flattened rice made from red rice. Compared to white rice flakes, red poha has a higher nutritional value. It offers health benefits such as being rich in iron content and being easily digestible. Rice flakes are also known by various names such as flattened rice, beaten rice, poha, atukulu, aval, and avalakki. They are produced by removing the husk from rice and then flattening and drying it into flakes. Rice flakes come in different thickness variations. Red rice poha serves as a healthy alternative to white rice flakes and is a must-have ingredient in the pantry for making quick tiffins or lunch box items.
Poha upma is an incredibly fast and delicious breakfast or tiffin option that offers a variety of flavors. With a wide range of recipes available, you can easily customize your poha based on the ingredients you have at home. By substituting white rice flakes with nutritious red rice flakes, you can elevate your breakfast to a power-packed meal. Enhance its nutritional value by adding vegetables and nuts to create a wholesome and satisfying breakfast experience.
Ingredients:
- Red rice poha 2 cups (red rice flakes)
- Onion 1, medium size, finely chopped
- Green chilies 2, finely chopped
- Ginger 1/2″, finely minced
- Peanuts 2 tbsps, roasted
- Green peas 1/4 cup, boiled (optional)
- Coconut 2 tbsp, freshly grated
- Coriander leaves 2 tbsps, finely chopped
- Oil 1 1/2 tbsp
- Salt to taste
- Lemon juice 1 1/2 tbsps
- Mustard seeds 1/2 tsp
- Asafetida 1/4 tsp (hing)
- Curry leaves a sprig
Making:
- To prepare Red Poha Upma, start by washing the red poha and soaking it in lukewarm water for 5 minutes. Drain the water completely and let the poha soften for 10 minutes under a cover. Meanwhile, boil the green peas, dry roast the peanuts, and chop the onions, green chilies, and ginger.
- In a heavy-bottomed vessel, heat oil and add mustard seeds, asafoetida, and curry leaves. Allow the mustard seeds to splutter. Add the chopped onions, ginger, green chilies, and curry leaves, and sauté for 5-6 minutes.
- Next, add the softened red poha, boiled green peas, and salt. Mix everything well. Cover the vessel with a lid and cook for 8-10 minutes.
- Then, add grated fresh coconut and mix it in. Turn off the flame and add lemon juice, giving it another good mix.
- Tansfer the prepared Red Poha Upma to a serving bowl, garnish with coriander leaves, and serve it warm.
