When we think about quick breakfast recipes, Rava & Poha comes to our mind ( Poha = Rice flakes in English, Poha in Hindi, Aval in Tamil, Avalakki in Kannada). Poha recipes are easy to cook & a very healthy option for diabetic people too. In my kitchen, Rava upma and poha upma makes its appearance at least twice in a week.
Sendhil loves Poha upma very much. So I keep making variations in poha upma like mixed vegetable poha upma, lemon poha, Kanda Poha, Batata Poha, Gujarati Poha, Karnataka Chitranna etc. When Sendhil went for an abroad trip, I packed homemade Instant Rava upma mix and poha mix for him. No soaking and chopping is needed. Just boil some water and cook. It will be ready to eat in few minutes just like noodles.
You can enjoy this mix as teatime snack like chivda/Poha mixture. This mix was very useful for him and he loved it too. So I started making Instant mix recipes very often in my home. I make use of this mix whenever I feel lazy to cook after coming back from a trip. For this recipe, I referred this & this blogs, made some additions and tried it.
Bachelors, working women and students who stay in hostel, PGs can try and keep this mix in bulk quantity. It will really help you to make quick, hassle free breakfast or dinner.Try this and share your feedback. You can try this upma mix with Red aval, Brown aval or even thin rice flakes. But cooking time and water quantity may vary slightly. See to it. Ok, lets see how to make Instant Poha upma mix recipe.
Check out my Tamil nadu style aval upma, Maharastrian Kanda poha, Gujarati Batata poha and lemon poha recipes.
Instant Poha upma mix recipe - Rice flakes mix
How to make homemade instant poha upma mix
Cuisine: Indian
Category: Main-Breakfast
Serves:3 cups
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
INGREDIENTS
- Thick Rice flakes/Poha - 3 cups
- Cooking oil - 4 tbsp
- Mustard seeds - 1 tbsp
- Urad dal - 1 tbsp
- Chana dal - 2 tbsp
- Cumin seeds/Jeera – 1 tsp
- Roasted Peanuts - a handful
- Curry leaves - 2 sprigs
- Hing/Asafetida – 2 pinches
- Red chillies - 6 nos ( Pinched )
- Turmeric powder – 1 tsp
- Pepper powder - 1 tsp ( optional)
- Salt - as needed
- Sugar – 1/2 tsp
METHOD
- Clean the poha if needed but without washing in water. Heat oil in a kadai and splutter mustard seeds, Urad dal, chana dal, pinched red chillies, curry leaves, hing and turmeric powder. Add poha, salt, sugar and pepper powder. Saute well until poha turns crispy. Keep the flame medium to high and roast patiently by staying nearby. Add roasted peanuts and mix it. Switch off the flame and let it cool in the kadai itself.
- Once its cool, store in an air tight box or ziplock cover. No need to refrigerate. It stays good for weeks even without refrigeration.
- To make poha upma with this mix, boil 1.5 cups of water. Add 1 cup of poha mix and keep mixing till it absorbs 3/4th of the water. Cover the kadai and let it cook in low flame for few minutes. Open the kadai and stir it once in the middle. After its cooked well, sprinkle some lemon juice and garnish with coriander leaves. Mix well and serve hot !!
NB: Add more chillies or chilli powder as per your taste buds. Add 1/2 tsp of lemon peel powder in this mix if you have in hand. I din’t use it. If you have potato flakes in hand.
Make your own instant poha upma mix at home and enjoy !
