I saw this easy, no-fuss poha dish on Suma’s blog. You should positively check out her blog…she has amazing ‘Cakes and more’ which will have you drooling in no time. Thanks Suma, for sharing this recipe.
This is the easiest breakfast I have fixed. If you are on a diet or you just like eating healthy, this is the perfect breakfast for you. It is also good for an evening snack for when you come back from work and are ready to wolf down any junk you can lay your hands on. This is much better than adding on all those calories. Since it takes just about 10 minutes to fix, you cannot really complain about starting to cook as soon as you’re back from work either! This dish is also called ‘Toysidda Avalakki’ in Kannada which means ‘soaked poha’. I made a few changes from Suma’s original recipe to suit my palette, and here we are.
- Poha/Beaten rice – 3-4 cups (the medium-thick variety, and not the very thick or paper thin variety)
- Onion – 1 no (large sized; finely chopped)
- Tomatoes – 3-4 nos (medium/large sized; finely chopped)
- Cucumber – 1 no (cleaned, peeled and finely chopped; I dint add any since I dint have it at home, but it tasted just as good)
- Green Chillies – 2-3 nos (finely chopped; alter quantity to suit your taste)
- Coriander/Cilantro – a handful, finely chopped
- Fried Bengal Gram – 4 tbsps (finely powdered)
- Freshly grated coconut – 1/2 cup (I don’t use much coconut; go ahead and add more if you feel like it)
- Lime juice – from 1 lime
- Salt – to taste
- Asafoetida – a generous pinch
- Extra Virgin Olive oil (optional) – 2 tsps (you could completely omit it if you wish, I personally felt this dish doesn’t need any oil but since I wanted to get the benefit of EV olive oil, i stirred some in)
- Wash the poha gently in a colander and set aside for the water to drain out (about 5 to 7 minutes should do, to soften the poha).
- Transfer to a shallow, wide bowl. Stir in all the ingredients (except grated coconut) and mix well.
- Garnish with grated coconut and serve immediately. If you’re serving at a later time, add the veggies just before you do, to prevent the poha from getting soggy.
This is another entry of mine going to Padmajha’s ‘No-cook’ Event. Padmajha, you really have got me started on your ‘no-cook’ concept. Will try and dish up more if I can. Till then, thanks for giving us a heads up on heaps of those really useful ‘no-cook’ ideas! Can’t wait for the round-up!