Protein Poha
Top Rated Recipe
Key Details:
prep time: 7 hours
Cook time: 15 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Maharashtrian
Key Ingredients:
Thick pressed rice (jada poha)
Onions
Chickpeas
Roasted peanuts
About Protein Poha
Table of Contents
The popular snack
made protein rich with chickpeas
- Thick pressed rice (jada poha) 2 cups
- Oil 2 tbsps
- Mustard seeds 1 tsp
- Curry leaves 10 to 12
Step 1.Heat oil in a non-stick pan/wok, add mustard seeds, curry leaves, green chillies, dried red chilli, and garlic and saute for till the seeds splutter.
Step 2.Add onions and saute for 2 minutes. Add turmeric powder and salt and sauté for 1 minute.
Read MoreIngredients
- Thick pressed rice (jada poha) 2 cups
- Oil 2 tbsps
- Mustard seeds 1 tsp
- Curry leaves 10 to 12
- Green chillies, finely chopped 2
- Dried red chilli 1
- Garlic, finely chopped 2 tsps
- Medium onions, chopped 2
- Turmeric powder ½ tsp
- Salt to taste
- Chickpeas (kabuli chane), soaked overnight and boiled 1 cup
- Roasted peanuts 4 tbsps
- Lemon juice 2 tbsps
- Fresh coriander leaves, chopped 2 tbsps
How to Make Protein Poha (Stepwise Photos)
Method
- Heat oil in a non-stick pan/wok, add mustard seeds, curry leaves, green chillies, dried red chilli, and garlic and saute for till the seeds splutter.
- Add onions and saute for 2 minutes. Add turmeric powder and salt and sauté for 1 minute.
- Add chickpeas, roasted peanuts and lemon juice and cook for 2 minutes.
- Soak the pressed rice in water for 2 minutes, drain and add to the pan. Mix well cook for another 2-4 minutes or till the extra moisture evaporates.
- Transfer the protein poha into a serving bowl, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Jasmine Dsouza
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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
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