POHA - Idli & Dosa
POHA - dehusked flattened dry rice flakes originated in the Malwa (natural region in West-Central part of India); easily digestible form of raw rice, popular across India, Bangladesh & Nepal used to prepare snacks and easy fast food in a variety of Indian cuisine.
These rice flakes swell when added to liquid (hot or cold), as they adsorb water, milk, curd and any other liquids. The thickness of these flakes vary from almost thin to nearly four times thicker than a normal rice grain.
Dishes made from POHA includes - Avalakki Oggrane, Gojju avalakki or Huli avalakki(in Karnataka), Kanda Pohe (in Maharashtra), Aval Nanachathu (in Kerala), Aval Velayichathu (in Tamilnadu), Dahi Chuda (in Bihar & Orissa) and the list goes on...
POHA - Beaten rice, Flattened rice
Atukulu (in Telugu), Aval (in Malayalam & Tamil),
Avalakki (ಅವಲಕ್ಕಿ - in Kannada)
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| My Soft Idli & Dosa using POHA INGREDIENTS & METHOD FOR IDLI 1 cup soar curd 1/2 cup poha 1 cup lightly roasted fine semolina (chiroti rava) salt to taste 1/4 tsp. cooking soda oil for greasing the idli mold In a large mixing bowl, add the ingredients and mix well to combine. After 20 minutes steam cook for 10-12 minutes (for IDLI batter, no overnight fermentation required) 2 cup soar curd 1 cup poha 1.5 cups rice flour salt to taste 1/4 tsp. cooking soda oil for making Dosa In a large mixing bowl, add the ingredients and mix well to combine. After 20 minutes prepare dosa on a preheated tava by applying oil on both sides (for DOSA batter, no overnight fermentation required) |