Poha/Aval Upma (A Savory Breakfast With Beaten Rice)

Srilatha Snacks And Light meals, South Indian Leave a Comment

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Poha (A Savory Breakfast With Beaten Rice)
Poha or beaten or flattened rice is called Aval in Tamil. This dish is a popular breakfast dish from the state of Maharashtra in India. I learned this recipe from my friend Priti, although my version may be slightly different than hers. She adds potatoes to this dish, and I don't, mainly to keep it low carb. Poha is naturally low in carbs and sodium, and cooks almost instantly, making it a popular choice for a quick breakfast.
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
  • 1.5 cups Thick variety poha I use the thick variety to make this upma, so it holds its shape
  • 1/4 cup Raw peanuts can be crushed coarsely, or used as whole peanuts
  • 1/2 number Medium onion chopped fine
  • 3-4 numbers Green chilies chopped fine
  • 5-6 leaves Curry leaves optional, not a big deal if you don't have them on hand
  • 1 inch ginger, grated
  • 1/4 tsp Red chili powder
  • 1/4 tsp Hing
  • 1/4 cup grated coconut, fresh or frozen if using frozen, take it out to thaw before starting
  • 2 tsp Salt
Seasoning Ingredients
  • 2 tsp oil avocado, coconut, extra lite tasting olive oil
  • 1 tsp Mustard seeds
  • 1 tbsp white urad dhal/skinned black gram
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
  • 1.5 cups Thick variety poha I use the thick variety to make this upma, so it holds its shape
  • 1/4 cup Raw peanuts can be crushed coarsely, or used as whole peanuts
  • 1/2 number Medium onion chopped fine
  • 3-4 numbers Green chilies chopped fine
  • 5-6 leaves Curry leaves optional, not a big deal if you don't have them on hand
  • 1 inch ginger, grated
  • 1/4 tsp Red chili powder
  • 1/4 tsp Hing
  • 1/4 cup grated coconut, fresh or frozen if using frozen, take it out to thaw before starting
  • 2 tsp Salt
Seasoning Ingredients
  • 2 tsp oil avocado, coconut, extra lite tasting olive oil
  • 1 tsp Mustard seeds
  • 1 tbsp white urad dhal/skinned black gram
Instructions
Prep
  1. Wash poha well under running water, and place it in a colander to drain. Add 1.5 tsp of salt, chili powder, grated ginger, turmeric, hing and mix it loosely. Do this first so the poha will have time to soak while the rest of the dish is made
Main
  1. Heat oil in a pan, and add the seasoning ingredients starting with mustard seeds
  2. When the mustard seeds pop, and the urad dhal turns reddish brown, add the chopped onions, green chilies, curry leaves, and the peanuts with half a teaspoon of salt
  3. Saute for a few minutes until the onions turn translucent
  4. At this point, add the poha mix and stir everything together for about 3-4 minutes, until it becomes all one uniform color, and the poha turns slightly soft. If it looks too dry, add a few sprinkles of water, but very carefully as it will get mushy in no time
  5. Add the coconut, give the dish a good mix and turn the stove off
  6. Serve with a wedge of lime or lemon, and a hot cup of ginger chai
Recipe Notes

Tips:
Poha cooks very easily, within about 3 minutes
I prefer the thick variety poha for this dish
You may add vegetables such as frozen green peas for added nutrition. If you do, add it with the onions/chilies
Serving Suggestions:
Serve with a cup of hot ginger chai, or a cup of plain yogurt

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