Poha | Avalakki | Flattened Rice Flakes | Vegan
Nothing is as heartening as having a wholesome breakfast of Poha – liberally sprinkled with peanuts and sev ( sev is a deep-fried, spiced – thin strands made from gram flour)
Mumbai is place full of enterprising small scale entrepreneurs. Every morning hoards of working professionals rely on these simple souls to provide cheap and wholesome breakfast. The common roadside morning menus available at every nook and corners are sheera, upma and poha
Poha is beaten rice flakes which is eaten by numerous families across Indian sub-continent. Every region has its own way of preparation. You will find South Indian style Poha made with coconut, Gujarati style – sweet as they tend to add sugar in their preparation and an Maharashtrian style Poha made with fried potato and sprinkled with peanuts and sev.
For me personally – I prefer the Maharashtrian style with a bit of lemon squeezed in.
Poha or rice flakes has the ability to ingest loads of water when it is doused and when cooked it leaves your stomach feeling full. As it is made from rice – its chiefly starchy and releases sugars slowly. Its low in fat, contains sodium, it forestalls cholesterol and helps in controlling BP.
I hate spending loads of time in my kitchen in the mornings, I repeat in the mornings J only. Breakfast should be quick to make, and healthy too. This preparations does not take more take 20 mins flat from raw material to serving on the table. Goes well with tea, coffee or whatever your morning jumpstart drink is.
Enjoy the experience!!… Surely will bring a smile on your face…
So, lets learn make a breakfast of Poha/Rice Flakes:
Nutritional Value: 630 Calories / Serving Fat 249 cal, Carbs 343 cal, Protein 38 cal
- Poha/Flattened Rice Flakes: 2 ½ cups
- Onions: 1 nos diced finely
- Groundnuts: ¼ cup Fried and kept aside
- Green Chillies: 2 nos Varies upon spice level
- Fresh Coriander: A handful Cleaned and Chopped
- Salt as required
- Mustard seeds: 1 tsp
- Jeera: 1 tsp
- Urad dal: ½ tsp
- Channa Dal: ½ tsp
- Curry Leaves: 1 sprig
- Oil for frying
Take a colander with small pores and put the flattened rice flakes/poha into and run water through it and make sure that all the flakes have been wet at this stage put salt as required and adjust it, Leave it aside. Poha/flattened rice flakes tend to absorb water and become fluffy.
Now take a deep Kadai and bring oil to heat in that put all the items mentioned in “For Tempering Table”, let them fry for a second.
Now add onion and let it fry till it is translucent, add turmeric and fry for some time, now add poha/rice flakes, which has been soaked in water and kept aside.
Toss the whole mixture so that all the ingredients are properly mixed together. Now add the fried groundnuts and mix again.
Serve the poha/rice flakes with some lemon juice squeezed on the top.