29/06/2023
Red poha Upma with Red flattened rice
Hello,
I am sharing recipe and health benefits of Red poha, Red flattened rice.
I used Red poha to make upma and I liked the tase, I researched to find out how different it is from regular normal poha we usually eat for breakfast.
I surprisingly found some incredible benefits of Red poha.
I made a slide to describe the benefits of red poha and also the ingredients.
Here I am sharing the process to prepare Red poha upma.
Poha is a popular breakfast in Maharashtra, in south we call it as Atukulu, usually poha is made of medium to thick flattened rice flakes,.
Red poha I found to be a more healthier option, it is more nutritional, healthy and tasty.
It is prepared the same way as normal poha but is healthier option to eat. Red poha contains healthy carbs and provides a steady supply of energy to your body.
How to make Red poha upma?
Red poha is a simple quick Indian breakfast, made of red flattened rice.
Poha is used widely across India to make various dishes like Chudva, Upma, Dosa, Idly and many more.
Poha is a nutritious traditional food eaten in many regions of India and there are numerous ways to prepare it.
It is usually eaten for breakfast; you can also make for snack and even for dinner.
There are different ways to make red poha upma.
One way is you can just make it with tampering and onions cooked properly and garnish with sev and roasted peanuts with some lemmon juice.
Secondly You can add vegetables to make it little healthier and tasty.
I usually like to add vegetables to poha, so that it will be filling to your stomach and also healthier.
Tips:
Choosing right kind of poha is important, always choose medium to thick poha flakes. Thin flakes are not suitable for upma as they turn mushy when you rinse them.
Rinsing poha:
Rinse poha and drain water completely, other wise poha turns mushy and does not suit for this recipe, now cover it and keep it aside till tampering is ready and the vegetables are cooked.
Recipe:
Firstly, clean poha, I usually clean it twice and then strain water completely, after keeping it aside covering the pot.
Process:
Heat the pan and dry roast peanuts until they turn golden and crunchy, keep them aside you can garnish poha with peanuts at the end.
Now add 2 tablespoons of oil, once the oil is hot add jeera and mustard seeds, let them splutter.
Add sliced ginger, I like the ginger taste with poha, now add chillies and curryleaves and sauté them together.
Add potatoes to the tampering and cook them for 2 to 3 minutes.
cover the pan and cook on medium flame till the potatoes are cooked soft, add one more tablespoon oil if it is needed.
Once the potatoes are cooked add turmeric powder and salt mix it well and add finely chopped tomato to it.
sauté them together for 2 minutes.
Now add red poha and cover the pan and steam poha on a lower flame until red poha becomes hot.
keep stirring in between you can sprinkle water if you feel poha is getting dry.
At last garnish red poha with roasted peanuts and coriander leaves and add 1 tablespoon of Lemmon juice.
Before serving you can top red poha with sev.
I hope you like the recipe process and let me know, if you have your own way of making it.
