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Atleast, once in a week poha is made for breakfast in every other Indian household. You can prepare a variety of dishes using poha ranging from upma to vada. Here is an innovative Baked Poha which is way different from the regular batata or kanda poha. The method of cooking varies and also the colour as we have not used turmeric in the baked poha recipe. Though, the recipe might look different the taste does wonders. To make baked poha recipe, we have started by soaking semolina, followed by washing poha under running water. Transferred the poha in a bowl and have added soaked semolina, curds, coriander, green chilies, sugar, salt and lemon juice. You can also add the lemon juice at the end if you wish to and skip this step. Mix well and spread in a greased baking dish. Further, we have prepared a tempering by heating oil in a non-stick pan and have added mustard seeds and asafoetida. Once cooked, pour over the poha mixture and bake in a pre-heated oven on 200 C for 15-20 mins. Garnish baked poha with coriander and enjoy with a hot piping cup of masala chai! Here, we have skipped the traditional method of cooking poha on stove and rather baked it in an oven. Beaten rice flakes are fortified with curds, lemon juice and other ingredients, supplemented by soaked semolina, and baked in an oven till it cooks and the flavours fuse. You will enjoy the texture and flavour of this unique dish. Make sure you have baked poha immediately. Enjoy baked poha recipe | poha in oven | baked beaten rice with spices | with detailed step by step recipe photos and video below. Baked Poha recipe - How to make Baked Poha Tags Breakfast Upma, PohaBaked SnacksBakedQuick Breakfast Soaking Time: 10 minutes Preparation Time: 10 mins Cooking Time: 1 mins Baking Time: 15 to 20 minutes Baking Temperature: 200ºC (400ºF) Total Time: 41 mins 4Makes 4 servings Show me for servings Ingredients For Baked Poha1 1/2 cups thick beaten rice (jada poha)1 tbsp semolina (rava / sooji)1/2 cup curd (dahi)2 tbsp finely chopped coriander (dhania)2 tsp finely chopped green chillies1 tbsp sugar2 tsp lemon juice salt to taste1 1/2 tbsp oil1 tsp mustard seeds ( rai / sarson) a pinch of asafoetida (hing)For The Garnish1 tbsp chopped coriander (dhania) Method For baked pohaFor baked pohaCombine the semolina and 1 tbsp of water in a bowl, mix well and keep aside to soak for 10 minutes.Wash the poha in running water for a few seconds. Drain and keep aside.Transfer the poha into a deep bowl, add the soaked semolina, curds, coriander, green chillies, sugar, lemon juice and salt and mix well.Spread this mixture evenly in a greased baking dish and keep aside.Heat the oil in a small non-stick pan and add the mustard seeds.When the seeds crackle, add the asafoetida and mix well.Pour this tempering evenly over the poha mixture and bake in a pre-heated oven at 200°c (400 °f) for 10 to 15 minutes.Serve the baked poha immediately garnished with coriander. Nutrient values (Abbrv) per servingEnergy187 calProtein3 gCarbohydrates25.5 gFiber0.3 gFat7.5 gCholesterol4 mgSodium8.8 mgClick here to view calories for Baked Poha Baked Poha Video by Tarla Dalal Baked Poha recipe with step by step photos Preparation for Baked PohaPreparation for Baked Poha To begin making baked poha, in a small bowl take semolina. Add 1 tbsp of water in a bowl. Mix well and keep aside to soak for 10 minutes. To make nutritious baked poha, clean and place the beaten rice or jada poha in a strainer. Place the beaten rice on a sieve under a running tap and wash lightly to soften them. Drain and leave aside for 10 minutes. Grease a baking dish lightly with oil or butter. How to make Baked PohaHow to make Baked Poha After washing and draining, transfer the jada poha into a deep bowl. Add soaked semolina. Add curd. To learn how to make dahi, check out this detailed recipe of curd made using cow’s milk at home how to make curd. Add coriander. Add green chillies as per the spice you prefer. Alternatively, you can use green chilli paste. Add sugar. You can add more or less sugar as per the taste you prefer or simply skip adding it to make spicy baked poha. Add lemon juice. Add salt and mix well. Spread the prepared mixture evenly in a greased baking dish and keep aside. To temper baked poha, heat the oil in a small non-stick pan. When the oil is hot, add the mustard seeds. When the seeds crackle, add the asafoetida and mix well. Pour this tempering evenly over the poha mixture. This tadka enhances the taste of baked poha. Bake in a pre-heated oven at 200°C (400 °F) for 10 to 15 minutes. Serve baked poha immediately garnished with coriander. Poha and sprouted vatana samosa, Poha khichu and Power poha are some other unique snack recipes made using poha.