Poha

About Poha

Ingredients

• Pressed rice (poha), soaked in water for 5 minutes and drained 1½ cups
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Curry leaves 10 to 15
• Peanuts 4 tsps
• Green peas, boiled ¼ cup
• Potatoes, boiled, peeled and diced ½ cup
• Medium onions, finely chopped 2
• Salt to taste
• Turmeric powde ½ tsp
• Green chillies, slit 1 to 2
• Fresh coriander leaves, chopped 2 tsps
• Lemon juice 2 tsps

How to Make Poha (Stepwise Photos)

Method

1. Heat oil in a non-stick wok, add mustard seeds and curry leaves and saute till the seeds splutter.
2. Add peanuts and saute till they are golden. Add green peas, potatoes and onions and saute for 2-3 minutes.
3. Add salt, turmeric powder and green chilies and saute for 2-3 minutes.
4. Add pressed rice and mix. Cover and cook till the pressed rice gets heated through.
5. Add coriander leaves and mix. Add lemon juice and mix well.
6. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps