Power Poha

About Power Poha

Ingredients

• Pressed rice (poha) 1½ cups
• Chickpeas (kabuli chane), soaked overnight and boiled 1 cup
• Medium onion ½
• Medium tomato ½
• Oil 1 tbsp
• Green chillies, finely chopped 1 tsp
• Salt to taste
• Fresh coriander leaves, chopped 2 tsps + to garnish
• Lemon ½

How to Make Power Poha (Stepwise Photos)

Method

1. Finely chop onion and tomato.
2. Heat oil in a non-stick pan, add green chillies and onion and saute for 2 minutes.
3. Add chickpeas and salt and toss well. Add tomato and mix. Add pressed rice and mix well.
4. Add ¼ cup water and cook till the pressed rice is soft.
5. Add coriander leaves and mix well.
6. Transfer into a serving bowl, garnish with coriander leaves and squeeze some lemon juice on top 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