Poha Upma (Aval Upma) is a very less time consuming, instant upma that you can think of, on a busy morning for breakfast. Made with flattened rice (aval) & onion and few spices, it is very tasty and healthy breakfast. Poha is light on stomach and easy to digest. It is a good source of energy due to its rice content. So enjoy this simple & too easy to make aval upma with any chutney or sambar or even curds.
There are both white and brown poha available in the market. I use the white vareity (very thin flattened one) for this upma. You can also use other varieties of aval if you want for your upma, but there may be minor variations.
Soaking the Poha and using for cooking:
1. If white variety is used, soak the poha in just enough water to immerse it completely and give a nice rinse by hand and immediately strain all the water through a colander/strainer and let the poha sit for 3- 5 minutes. Within this time, the poha puffs and enlarges in size. It is then ready for cooking. (I have used the white variety in this preparation).
2. If brown variety of poha is used, soak the poha in tamarind water for 5 minutes and then drain all the water through a colander/strainer and let the poha sit for 3-5 mintues. Within this time, the poha puffs and enlarges in size. It is then ready for cooking.
In either of the above ways, once the poha is ready, you can prepare poha upma as below.
Ingredients:
Onion (chopped) - 2
Green chillies - 3, slit into 2 pieces
Red chillies - 3, broken into 2 pieces
Ginger (chopped) - 1/2 tsp
Turmeric powder - 3/4 tsp
Salt - 2 tsp
Coriander leaves (chopped) - 2 tsp (optional)
Lime Juice - 1 tsp (optional)
Seasoning Ingredients: Oil - 1 tsp, mustard seeds - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, curry leaves - 8
Pre-requisite:
1. Take the poha into a vessel. Fill with water till it is fully soaked, give a nice rinse and then immediately drain all the water by passing the poha through a strainer/colander. Keep the water drained poha aside.
This quick rinsing and draining of water is enough for the poha to puff. Don't soak it in water for long.
Method:
1. In a non-stick pan or kadai, season as given.
2. When the dhal turns brown, add the chopped onion and 1/4 tsp salt and mix well. Let onion cook until it turns light brown.
3. Add the turmeric powder and remaining salt and mix well.
4. Add the water drained puffed poha and give a nice mix.
5. Remove from stove and optionally garnish with coriander leaves and add the lime juice & mix well and serve with any chutney.
Tips:
1. Optionally before removing the poha upma, add 1/2 cup of fresh grated coconut and mix well and remove. As I don't prefer adding coconut, I don't use it in my preparation (am bit cholesterol conscious and avoid coconut as much as I can).
There are both white and brown poha available in the market. I use the white vareity (very thin flattened one) for this upma. You can also use other varieties of aval if you want for your upma, but there may be minor variations.
Soaking the Poha and using for cooking:
1. If white variety is used, soak the poha in just enough water to immerse it completely and give a nice rinse by hand and immediately strain all the water through a colander/strainer and let the poha sit for 3- 5 minutes. Within this time, the poha puffs and enlarges in size. It is then ready for cooking. (I have used the white variety in this preparation).
2. If brown variety of poha is used, soak the poha in tamarind water for 5 minutes and then drain all the water through a colander/strainer and let the poha sit for 3-5 mintues. Within this time, the poha puffs and enlarges in size. It is then ready for cooking.
In either of the above ways, once the poha is ready, you can prepare poha upma as below.
Ingredients:
Onion (chopped) - 2
Green chillies - 3, slit into 2 pieces
Red chillies - 3, broken into 2 pieces
Ginger (chopped) - 1/2 tsp
Turmeric powder - 3/4 tsp
Salt - 2 tsp
Coriander leaves (chopped) - 2 tsp (optional)
Lime Juice - 1 tsp (optional)
Seasoning Ingredients: Oil - 1 tsp, mustard seeds - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, curry leaves - 8
Pre-requisite:
1. Take the poha into a vessel. Fill with water till it is fully soaked, give a nice rinse and then immediately drain all the water by passing the poha through a strainer/colander. Keep the water drained poha aside.
This quick rinsing and draining of water is enough for the poha to puff. Don't soak it in water for long.
Method:
1. In a non-stick pan or kadai, season as given.
2. When the dhal turns brown, add the chopped onion and 1/4 tsp salt and mix well. Let onion cook until it turns light brown.
3. Add the turmeric powder and remaining salt and mix well.
4. Add the water drained puffed poha and give a nice mix.
5. Remove from stove and optionally garnish with coriander leaves and add the lime juice & mix well and serve with any chutney.
Tips:
1. Optionally before removing the poha upma, add 1/2 cup of fresh grated coconut and mix well and remove. As I don't prefer adding coconut, I don't use it in my preparation (am bit cholesterol conscious and avoid coconut as much as I can).
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