My mother would prepare a huge dabba of this ready to make poha which could be had plain and dry roasted with some nuts, dry chillies, coconut bits etc also called Avalakki in Kannada , or could be turned into a yummy soft no cook poha which she would pack for my brother who left home to a college outside our small town. This came handy in the hostel rooms where they were not allowed to cook but could use hot water kettle . So all they had to do was use a small cup , add the poha, cover with boiling water, cover with lid, within 3 minutes yummy cooked poha was done.
I am sharing a similar one which I made and I have decided from now on, make big boxes of these crispy poha upma , prepared , just in case you feel like eating a soft fluffy poha upma for breakfast.
I find this an excellent option for students who can carry this roasted mixture to their hostels, and use it when the are hungry.All you need is very hot water. Students can easily keep electric kettle in their room, so instead of gorging on the instant noodles, this is a great alternative. Salad vegetables readily available in stores can be added to this prepared poha.
1 cup medium thick poha ( beaten rice flakes )
1/2 tsp mustard seeds.
2 small red dry chillies.
1/2 tsp cumin seeds
Salt to taste.
Pinch of turmeric powder.
Pinch of sugar
2 tsp fried onion flakes ( optional ).
1 tsp fried gram
2 tsp roasted peanuts
Pinch of lime powder or citric powder
some cury leaves.
2 tbsp oil.
Tips….If you get potato flakes or dry potato chunks , add it to the mix for a more authentic poha, kanda pohe style
Heat a pan, add oil, crackle the mustard seeds, add the red chillies, cumin seeds, add the cleaned, dry poha ( beaten rice flakes, add turmeric powder and all the ingredients one by one, keep roasting till the poha becomes crisp and well coated with turmeric powder .Add the curry leaves .The poha should be roasted to very crisp texture. So keep the flame on medium to low adjusting.
Let cool , store in a air tight container.
HOW TO USE THIS READY POHA
When you are travelling, or even at home, instead of eating this crispy poha and you wish to eat the regular cooked poha, then measure a cup of the prepared poha mixture in a bowl. Add boiling water only as much as required to cover the poha. Just as we do for instant noodles. Add very hot boiling water.Just enough to cover the poha. Cover immediately, with a lid.
After 3 minutes or 5 minutes max, you will see the dry roasted poha has now become soft and puffed.Mix well.Enjoy tasty soft poha without much work.