Poha is a go-to breakfast dish that requires minutes to cook but is full of taste and flavor. It's delicious to the point that we will fret about having it consistently, correct? Poha is an obvious breakfast essential for some individuals. Light, flaky leveled rice transformed into a fragrant, flavourful dish gives a reviving kick-off to the day. Poha is devoured in all aspects of the country; every area has its particular way of making poha. This versatile dish isn't restricted to just a single cooking style. Poha is a flexible food that can be made in various ways. We came out with some of the easy poha recipe ideas that can fit all kinds of palates.
Beaten rice or Poha as it is known in Maharashtra, Chuda in Orissa, Aval in Tamil Nadu, Atkulu in Telugu, Organic Phoha is the best when eaten in an unconventional form. Here are nine unique Poha recipes to help you start your days on the healthiest note:
One of the most conventional forms of poha, Kanda poha, is the stable dish in Maharashtra and Gujarat. It derives its texture, taste, and name from the onions delicately sautéed attached to the dish. Topped with grated coconut and coriander leaves, it is one of the staple options for a healthy Indian breakfast.
Chivda is the dry and roasted version often referred to as farsan in the areas of Maharashtra and Gujrat. It is a typical tea-time snack made with dry fruits, spices, and peanuts. You can add to your Poha dry fruits like almonds, cashews, raisins, walnut; the list is limitless. The combination of nuts can give a distinct dimension to your favorite dish.
Poha added with the small crispy bread crumbs drizzled with spices and lemon juice makes a delicious and filling dish to relish. It is famous street food in many parts of India.
Poha is generally a savory dish, but this one prepared with the milk and curd is sweet and is one of its kind. The mildness of sugar and cardamom flavor makes this dish delicious just by itself or with some hot masala tea during snacks or while having your breakfast.
This quick and easy breakfast recipe requires no soaking or fermentation. In place of the generic besan dhoklas, these dhoklas make the best breakfast option for the weekends as it, apart from being distinct in taste, is also light on the stomach, which adds to the list of giving it a try on the coming weekend.
Dahi Poha is an easy yet delicious dish that requires basic ingredients like poha, curd, chilies, and ginger. It takes less than fifteen minutes to get prepared but is filled with flavors and nutrients. On a hot summer day, this dish can be proved to be very cooling and a great digestive, making it an ideal meal at any time of the day.
Poha Dosa or the Aval Dosa is a special dish reserved for weekends in Tamil households. The batter of the dosa takes time to ferment, but the effort remains wort the wait. The addition of beaten rice makes it extra-spongy on one side and crispy on the other side. The beaten rice also appends a certain sweet-sour aftertaste to it that goes amazing with tomato or coconut chutney.
It is one of the healthiest dishes prepared by Poha. These steamed savory dumplings made of Poha make for a delightful evening snack or breakfast dish. When added with the grated coconut and curry leaves, it takes it to another new level.
Nanachuthu is Tamil and Malayalam for 'soaked.' The name is appropriate for what the dish depicts; it is the Poha lightly soaked in jaggery and chewy to eat. The dish, if topped with the cardamon and the mashed or the sliced banana, makes it delicious. Apart from being delicious, it is an ultimate energy booster and is healthy, just remember to go light on the jaggery.
We know the regular poha must be dear to you, but a little change doesn't hurt, right? Give these variants a chance with Planet Organic’s, Organic Poha, and we are sure you will be in love with them too!
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