Occasionally, you get an urge to eat something different for breakfast. Something other than bread or pakodas or pancakes or traditional poha. Baked poha(thick beaten rice) comes into picture then, which of course is another amazing way to make poha.
This poha is made using curd and semolina. The sourness of curd and lime, the tartness of green chilies, bittersweet taste of salt and sugar, crispiness of poha, combines together to give an overall tangy flavor to the whole dish. Mustard tempering on top adds a mouthwatering aroma in your kitchen and augments the deliciousness.
Baked PohaPrint This
- 2 cups thick poha(thick beaten rice)
- 1 cup curd
- 2 small green chilies finely chopped
- 2 tbsp finely chopped coriander leaves
- 1 tbsp sugar
- 2 tbsp semolina
- 1 and 1/2 tbsp salt, or according to your taste
- Juice of 1/2 lemon
- 1 tbsp mustard seeds
- 1 tbsp oil or ghee
- 1/2 tbsp red chili powder
- Pinch of asafoetida (Hing)
- Soak the semolina in water for 10 minutes
- Wash the poha well with water, then add curd and semolina and mix well
- Add salt, sugar and lime juice, green chilies to the mixture.
- Add coriander to the mixture.
- Tempering: In a pan, heat the oil, add asafoetida, mustard seeds. Wait till the seeds crackle. Switch off the flame and add red chili powder.
- Spray the cake pan with oil, and pour the mixture into pan. Level it on all sides. Then pour the tempering over it.
- Preheat the oven to 400 F/200 C, and keep the pan in oven for 10-15 minutes.
- Serve hot, garnish with coriander