Poha!

Easy poha (avalakki/beaten rice) recipes from my colleague Vidya!

Simple poha (mildly sweet)
2 cups thin (nylon) poha
½ cup grated coconut (if the coconut is not freshly grated, you will need a few spoons of water to soften it)
Green chillies, chopped
Salt to taste
4-6 spoons sugar
Coriander seeds (optional)

Mix the coconut gratings, sugar, and salt well. Add a few spoons of water if the coconut is not freshly grated. This mixture should be soft to mix and touch. The sugar will not dissolve, but will feel well mixed. If you’re adding coriander seeds, pound it in now. Add chopped green chilly and mix it in. Add poha little by little, all the time, mixing it in with your hands. Make sure all the flakes become soft, but not soggy.
Eat as is, or with sev, mixture, or bhujia.

(May serve 2)

Spicy poha (hot and sweet)

2 cups thin (nylon) poha
½ cup grated coconut (if the coconut is not freshly grated, you will need a few spoons of water to soften it)
Salt to taste
1 to 2 teaspoons red chilly power
¼ to ½ cup jaggery, grated
Mustard and cumin for seasoning

Mix the jaggery in with the coconut. Again, if the coconut is not freshly grated, add a few spoons of water. Add the red chilly powder and salt, and mix well. Add the poha as described above, ensuring that each flake is soft. Heat a little oil in a seasoning pan, and add mustard and cumin to it. When it splutters, take it off the flame and season the poha mixture. Mix well.
Eat as is, or with sev, mixture, or bhujia.

(May serve 2)

Kanda poha (you’ll get this recipe on the net I guess. Some people make it with only onion, and some with potato and onion. But it’s quick and easy for a lazy morning when you don’t feel like making anything too complex J )

Poha Usal
2 to 3 cups thick or medium poha
½ cup grated coconut
Salt to taste
2 spoons sugar
1 to 2 green chillies, chopped
Urad dal, mustard, cumin, and curry leaves for seasoning
Coriander leaves, chopped (optional)

Heat a little oil in a kadai, and add urad dal. Before the dal turns golden brown, add mustard. When it starts to splutter, add cumin, chopped chillies, and finally curry leaves. Quickly wash poha and add to the seasoning (Some people soak poha in water: this makes the poha sticky. If you want it flaky, wash poha just before adding to the seasoning. If you wash it and keep it aside, it’s almost the same as keeping it soaked. Not a good idea at all!). Add coconut gratings, a little salt and sugar, and mix it all up. Close with lid and let it cook for a min. Add chopped coriander leaves and again let it cook for 2 mins for medium poha. Leave it for a min or two longer if you are using thick poha.
Serve hot as is, or with sev / mixture / bhujia.

(May serve 2)