Poha or flattened rice is mainly used in India as breakfast food or snacks served with evening tea. In my house, it had another use. Whenever anyone had an upset stomach, they went on the "poha with sour yogurt and a pinch of sugar" diet, which was supposed to work wonders but tasted absolutely awful, at least in my opinion. So growing up, I had a love hate relationship with poha.
It's only recently, after my mom's passing and my dad slowly removing various foods from his diet, that I started to dabble with poha again. It's a savory food that I can serve that is vegetarian and healthy. I decided that I have to bring it into my repertoire, especially with his upcoming visit!
It comes with a lot of health benefits such as controlling blood sugar levels, being a good probiotic (microorganism beneficial for calming the bowels and reducing inflammation), a source of healthy carbohydrates, easily digestible, rich iron and low in calories. A web search looking into "benefits of poha" will be a good read to understand why this ingredient is so revered in the Indian diet.
This is a good dish that can be served side by side with scrambled eggs for folks who don't feel comfortable with any form of animal protein.
1/2 cup flattened rice, powdered
1/2 cup European yogurt, whole milk
1 1/2 cups water
2 tablespoons chopped onion
1 clove crushed garlic
1/4 teaspoon grated ginger
1/4 teaspoon baking soda
1 teaspoon LCY Go To Curry Mix
1/4 teaspoon awjain seeds (optional)
2 chopped thai chillis (optional)
Mix together everything except the flattened rice powder.
In a wok, heat two tablespoons of oil on high.
Add the rice powder to the yogurt mix and stir in. Use a whisk if you have one.
Immediately pour the mixture in the wok and stir in with the oil.
Reduce heat to medium and cover for 3-4 minutes.
Uncover and stir to scramble for another couple of minutes.
Plate and serve!
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