Masala Pohe Recipe
Quick recipe that you can make and serve for breakfast
Masala Pohe Recipe (flattened rice), is a quick, simple and healthy dish prepared by my grandmother especially on the first day of Diwali. It is a breakfast dish from the NKGSB cuisine of KARWAR. Smoking method imparts a unique smoky and earthy flavour to the pohe.
This recipe doesn’t require cooking and is very easy to prepare. The smoke (called dhuvan in konkani language) given to it with a hot coal makes it very delicious! One more option was given to me by a friend of mine and that is to temper the pohe. I have shown both in the picture as well as the recipe. Serve Masala Pohe Recipe along with Adrak Chai Recipe (Indian Style Ginger Tea ) during tea time. You can garnish it with sev or chivda to make it more appetizing.
If you like this recipe, take a look at more recipes like
- 2 cups Poha (Flattened rice)
- 1 cup Onion , finely chopped
- 3/4 cup Fresh coconut , grated
- 4 teaspoons Sugar , (adjust)
- 1 teaspoon Red Chilli powder
- 1-1/2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- Salt , to taste For Tempering (Optional)
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi) For Smoking
- 1 Charcoal
How to make Masala Pohe Recipe
We make Masala Pohe Recipe by soaking the thick pohe in a bowl with sufficient water for about half a minute and immediately drain and squeeze dry.
In a mixing bowl, mix together all the above mentioned ingredients except the ones for tempering.
Check seasoning and sweetness. Add more sugar if desired.
In the meantime heat a piece of charcoal over direct flame till red ambers are visible. Remove from flame and place in a small bowl which should be kept in the centre of pohe. This is the smoking method and this imparts a unique smoky and earthy flavour to the pohe. Our a few drops of oil over it and shut the pohe with a lid tightly for a minute.
This imparts a unique smoky flavour to the pohe.
After the smoking is done, heat oil in a small kadai and add the mustard seeds. When they splutter, add the asafoetida and the turmeric powder.
Switch off the heat and pour the tempering over the prepared masala pohe. Mix well. This step is optional. Adding it will just bring in more flavour to the poha.
Masala Pohe Recipe is part of the Festival Recipes Contest