Rice flakes is a traditional breakfast cereal consumed in almost every part of India. Earlier my grandmother used to make upma using freshly beaten rice flakes, but we, as children, liked to snack on aval (rice flakes) along with milk & sugar in the same way cornflakes, an American counterpart, is typically devoured. Rice flakes is generally used as the substitute for rice or other grains for making snacks, sweets, desserts, and many other dishes. However I prefer to make delicious potato poha often for breakfast as it is a light but a hearty meal, and poha is a popular Maharashtrian dish prepared with plenty of onion (kande pohe), or with boiled potato (batata pohe), or garnished with grated coconut (dadpe pohe).
Lately red rice flakes and various millet flakes that are good sources of micronutrients also available in the market, so we can prepare nutritious poha using them. Normally we soak thick rice flakes for few minutes, but it is required to rinse & steam the harder red rice flakes, or simply rinse & strain the thinner millet flakes before making poha.
Now I have prepared delicious & nutritious Maharashtrian potato poha using red rice flakes and garnished with south Indian mixture (crunchy snacks) and the recipe for potato poha (aloo poha) is as below:
|Red rice flakes||2 cups|
|Coconut oil||2 tbsp|
|Mustard seeds||1 tsp|
|Cumin seeds||1 tsp|
|Green chillies (slitted lengthwise & halved)||4|
|Curry leaves||2 sprigs|
|Turmeric powder||1 tsp|
|Boiled peas||1/2 cup|
|Crushed peanuts||1/4 cup|
|Chopped coriander leaves||as desired|
|A squeeze of lemon juice|
|Salt||1 and 1/2 tsp|
|Mixture/ sev/ kara boondhi||as needed|
- Rinse & steam red rice flakes for 5 minutes and keep it covered.
- Meanwhile heat a cooking pan with oil in medium flame.
- Add mustard seeds into hot oil.
- When they begin to crackle, add cumin seeds, green chillies, curry leaves, turmeric powder & saute for few seconds.
- Then add finely chopped onion and saute until translucent.
- Now add cubed potatoes & steamed rice flakes followed by salt and stir well.
- Add boiled peas, crushed peanuts & chopped coriander leaves into poha.
- Stir until they all mixed evenly and remove from heat.
- Stir in a squeeze of lemon juice & garnish with mixture or sev just before serving..
Tips & Tweaks:
- The most important factor for making perfect poha is to keep the rice flakes soft & moist, but neither soggy nor dry. I steamed thick harder red rice flakes, this gives the right texture, but if you are using thin rice flakes, you need to be careful with the soaking time (it usually takes not more than 5 minutes).
- We can garnish poha with crunchy vegetables like chopped cucumber or shredded carrot instead of mixture/sev/boondhi.
- We can also prepare the sweet version of poha using jaggery syrup, coconut gratings, ghee-roasted cashew nuts & cardamom powder.