71 beaten rice recipes

Recipes using Poha, Poha Dishes Recipes, Beaten Rice

poha recipes. beaten rice recipe collection Beaten rice or Poha is nothing but flattened rice. Rice is first parboiled and then rolled and flattened out to get poha. Poha can be of varying thickness depending on the amount of pressure that is applied while and this thick or thin poha is then used to make various dishes as a main ingredient.

Poha is mostly used in the Indian Subcontinent and other south Asian countries. Apart from the classics like Batata Poha or kanda poha and chivda, there is a lot of variety that can be produced with this ingredient ranging from breakfast and snacks to dinner. Given below are a few Poha recipes that you can easily make.

Poha Recipes for Breakfast

There are many a times we do not want to prepare a lot for breakfast. So making simple recipes like Poha dhokla are the best way to start your day as it hardly requires any preparation time and does not even need fermenting, which is generally required while making dhokla batter. Every Indian has had idli for breakfast or atleast craved those soft, fluffy delights but not gotten the fluffiness. One secret to get fluff is poha. Adding poha to Idlis gives them bounce and makes them delicious!

For someone looking for an easy to eat and different recipe, Poha cutlet is the way to go. Flavored with yellow moong dal, spinach and chillies, it makes the perfect breakfast snack that pleases every one. And the best part, you can improvise on the go by adding vegetables you like. Sprouted Matki Poha makes a nutritious breakfast too with the goodness of matki, which provides various vitamins and minerals.

Main Course Poha Recipes

Poha is most commonly used in breakfast or snack recipes in India but it can also be used to make dishes for lunch/dinner. The most common main dish made with poha is dosa! The batter for Poha dosa takes some time to make but it is worth it as it provides both softness and crispiness to the dosa. A variation of this dosa can be made with yellow moong dal with the addition of coconut, ginger, chillies and methi seeds as well. This Poha Yellow Moong Dal Dosa tastes different yet amazing.

For a lighter, and healthier, a lunch/dinner option, replace the potatoes in batata poha with fiber rich green peas to make Green Peas Poha. Don’t forget to add a squeeze of lemon to this which will help in the absorption of iron from the beaten rice! A very unique dish to try would be Baked Poha made by combining curds, poha, rava, lemon juice and coriander together and baking till cooked. Adding crushed beaten rice to Arbi Subzi also provides a mild taste and a slight crunch which is pleasant to the palate.

Poha Recipes for Snacks

Poha can either soft or crisp depending on the way it is cooked. The most famous dish to get nice, crispy poha is Chivda. Whether made with thin beaten rice, like a salty-sweet crispy Papad Poha or made with thick beaten rice, like Jada Poha Chivda, it is the ideal snack in every Maharashtrian home and gets eaten on the regular. And the best part? It can be stored for days! So make a large batch whenever you make it!

Combining poha with ragi and other vegetables will not only make for a very nutritious and delicious Poha Nachni Handvo , but will also earn you points for innovation! As we already read above, Idlis can be made with poha, which you can even stuff with veggies to make Veg stuffed Idlis.

A few other innovative recipes using poha are:

1. Poha Phirni

2. Aloo Kurkure

3. Corn Upma

Goto Page: 1 2 3 4 5 6 

matar poha recipe | green pea poha | healthy matar poha | with 17 amazing images. matar poha recipe also called green pea poha is a popular Indian evening snack which can be made very quickly. To maharashtrian kanda poha, matar is added by Maharashtrain’s to make matar poha. Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make the healthy matar poha. Every household has their own version of making poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the green pea poha has a homely yet snazzy taste. Batata Poha is a breakfast dish that's really easy to make and is commonly eaten in most houses. To make it healthier, I have substituted potatoes with green peas in this matar poha recipe making it healthier with fibre-rich green peas. Green peas poha is really quick and easy to make. The ingredients used in making it are easily available in every well maintained Indian household pantry. All you need is poha, green peas, onions and Indian spices to make green pea poha. To make matar poha recipe, take oil in a deep non stick pan and add mustard seeds. Tradionally mustard seeds are added in poha which give it a unique taste. Next, add asafoetida. Add onions and boiled green peas and cook it for a while. Further add turmeric which imparts a beautiful color to our poha. Also. To enhance the taste of green pea poha, add green chilli paste which can be adjusted according to your preference of spice. Also, add sugar and lemon juice. And lastly, some milk to give poha a soft texture. Mix well and our green pea poha are ready to be relished!! Vitamin C , present in the lemon juice, aids the absorption of iron from the poha, ensuring that you get the most of the nutrients in it. With the best of both worlds – taste and health – healthy green pea poha is worth giving a try! Green pea poha is so wholesome and tasty that you can make it any time of the day, as breakfast, supper or a simple evening tea snack. Enjoy matar poha recipe | green pea poha | healthy matar poha | with detailed step by step recipe photo and video

batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with amazing 18 images. An all-time favourite Maharashtrian snack and Gujarati snack, batata poha has a universal appeal amongst youngsters and elders alike. Everybody has a reason for loving this delicious snack – its wholesomeness, convenience, enjoyable flavour or unique texture. Poha is a supremely breakfast recipe made with flat beaten rice, every household has their own version of making poha. Batata poha can be quickly made and can be served on any occasion. If you have guests popping up suddenly, you can definitely make poha in a jiffy. Method of cooking is also very simple. Maharashtrian style batata poha and Gujarati style bateta poha can be also served as an evening tea snack. To make Batata poha, take oil in a deep non-stick pan and add the mustard seeds. Add the asafoetida and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, 2 tbsp of water, salt and 1/2 tsp of turmeric powder which gives the beautiful color to the poha. While stirring occasionally. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all excess water. Add the washed and drained beaten rice, a little salt, ginger-green chilli paste, remaining 1/4 tsp of turmeric powder, sugar, lemon juice and milk. Milk will help in making the poha soft. Add the coriander and mix well. Serve Gujarati style bateta poha hot garnished with coriander and lemon wedge. The Maharashtrian style batata poha is equally simple and easy to make. It has peanuts which adds a nutty flavor and crunch to the poha. You will thoroughly enjoy the bites of potatoes and onions dancing between the soft poha in this recipe which is also known as aloo kanda poha, while the traditional tempering, ginger-chilli paste and lemon juice add to the flavour. Many Maharashtrians garnish the Batata poha with coconut and coriander to enhance the flavour and texture of this lovely Maharashtrian style batata poha snack. While batata poha tastes best when had hot and fresh, it can also be carried in the tiffin box. Enjoy batata poha recipe | Maharashtrian style batata poha | aloo kanda poha | Gujarati style bateta poha | with detailed step by step photos and video below.

sprouted matki poha recipe | healthy poha | matki poha recipe | with 18 amazing images. Sprouted matki poha is a filling snack which can be enjoyed by people of all ages. When you think of a healthy vegetarian breakfast, this healthy poha is certainly the first choice that would come to your mind. Learn how to make matki poha recipe. To make healthy poha add some sprouts to it. Learn how to make matki sprouts. Then use them to make sprouted matki poha recipe. For this wash and soak the poha. Make a tempering of cumin seeds in hot. Sauté onions and green chillies and then add all the remaining ingredients, mix well and cook for 2 to 3 minutes. Finally add lemon juice and mix well. Looking for some snazzy ways to top up on iron? Here’s a nutritious breakfast that will knock the tiredness out of you. The interesting combination of ingredients in the Sprouted Matki Poha makes it a power packed breakfast loaded with iron and protein! The iron (haeme) from poha and the protein (globin) is from sprouts. A combination of 2 makes up hemoglobin. The vitamin C in matki poha recipe further enhances the absorption of iron. A good amount of Vitamin C in the diet also ensures a healthy immune system and a flawless skin. You can also stock up on some potassium, magnesium and phosphorus by way of this snack. It is said that sprouts must be consumed by one and all daily. This healthy poha recipe can be enjoyed by healthy adults, kids, senior citizens, heart patients (in limited quantity) and pregnant women. Enjoy sprouted matki poha recipe | healthy poha | matki poha recipe | with step by step photos.

instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | with 21 amazing images. set dosas are very popular across Karnataka and are made usually with a fermented batter but here is the recipe for the instant set dosa. Learn how to make instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | instant Set dosa is a soft , spongy dosa that’s easy to make, tasty and can be made in no time- needs no fermentation !! you will be amazed by those pores and the softness of the dosa. instant sponge dosa is an instant breakfast recipe made with semolina, poha, and curd. The beauty of this recipe is you no need to soak, ferment it. Which means, this batter can be quickly prepared in no time. instant suji appam is very soft as cotton and pores formed on the dosa is its uniqueness. Tips to make instant rava set dosa : 1. Instead of eno fruit salt you can also add baking soda. 2. Do not stack the dosas on one another it will release moisture. 3. The batter should be semi thick and flowy consistency. It should not be thick like dosa batter. 4.Do not cook the set dosa on both the sides, just one side. Enjoy instant rava set dosa | instant sponge dosa | no fermentation sponge dosa | instant suji appam | with detailed step by step images

A medley of veggies add colour and flavour to this hot and spicy dish. Brown rice is a storehouse of various nutrients like carbohydrates, protein, vitamin A and iron, and when combined with fibre-rich veggies and a herby green paste, it makes a wholesome and delicious treat. When you have tried this zero-oil, nutrient-dense Hara Bhara Subz Pulao, you will not yearn for the traditional, fat-laden dish any more. Serve with Palak Kadhi and Papad ki Churi .

papad poha recipe | Diwali jar snack | quick Gujarati papad poha chivda | roasted papad poha (roasted flat rice flakes with papad) | papad poha is a crunchy jar snack which is a variation on the famous poha chivda recipe. Learn how to make roasted papad poha (roasted flat rice flakes with papad). Flaked rice and papad sautéed with spices, peanuts and dry coconut is what describes this quick Gujarati papad poha chivda. It is perfectly balanced with a little powdered sugar. The use of powdered sugar is a must so that it mixes well with the chivda. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. To make papad poha, roast the beaten rice in a broad non-stick pan for approx. 3 to 4 minutes or till it is crisp, while stirring occasionally. Keep aside. Heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the peanuts and dry coconut and sauté on a medium flame till they turn golden brown in colour. Add the asafoetida, turmeric powder, green chillies, curry leaves and roasted chana dal and sauté on a medium flame for a few more seconds. Add the roasted beaten rice, sugar, salt and crushed roasted papad, mix well and cook on a medium flame for 1 minute. Cool and store in an air-tight container. In India it is a common practice to share your home made goodies with love with your friends and family. This Diwali enjoy this Diwali jar snack, during the festival of lights. You can also make this roasted papad poha (roasted flat rice flakes with papad) can be stored in an air-tight container for several days. All you need to do is to add the roasted and crushed papad to it just before you are ready to serve. Use dry coconut and not fresh coconut for this chivda recipe. Cut them into thin pieces lengthwise and fry them. The crunch they lend in this papad poha is quite unique and pleasurable. Try other chivda recipes like Poha Oats Chivda and Jowar Dhani Chivda. Tips for papad poha. 1. Use a thin variety of poha commonly known as "nylon poha", to make a crispier snack. 2. Also roast the poha on a slow flame and stir continuously to avoid it from burning. 3. At step 4, do not sauté too much else the turmeric might burn and give a black colour to the poha. 4. Remember to cool completely (for at least 1 hour) before storing in an air-tight container. Enjoy papad poha recipe | Diwali jar snack | quick Gujarati papad poha chivda | roasted papad poha (roasted flat rice flakes with papad) | with recipe below.

Flaked rice and papad sautéed with spices and peanuts. Using thinner variety of poha known as patla poha or nylon poha, helps to make crispier snack.

poha chivda | roasted poha chivda | thin poha chivda | maharashtrian poha chivda | with 14 images. Poha Chivda is made from an assortment of ingredients ranging from poha, roasted urad dal and peanuts to cashews and curry leaves. This gives poha chivda a range of textures, while a choice of spice powders gives it a nice savoury aroma and flavour. Pop a spoonful into your mouth and savour the crunchiness of this delectable thin poha chivda snack! I always prefer to make snacks at home. Store bought or street bought snacks are cooked in inferior quality oil which causes inflammation of the body. This roasted poha chivda is not deep fried and hence a lot healthier than deep fried snacks. While it is perfect to have on a cold, rainy day, with a cup of chai , this versatile poha chivda snack is also light enough to enjoy on a hot summer’s day with a glass of juice, or to take along to school or office in a snack box! You can prepare a batch of this thin poha chivda and store it in an airtight container for a 10 to 15 days to relish it as and when you wish to. Looking for Indian travel food dry snacks, then this maharashtrian poha chivda is a perfect choice. When making roasted poha chivda, you need to take care. Dry roast the thin beaten rice on a medium flame for 2 to 3 minutes, while stirring continuously. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan. Enjoy maharashtrian poha chivda with detailed step by step photos and video below.

It is common to make dosa out of ingredients like rice, beaten rice or semolina combined with urad dal. We tried adding sabudana to the equation and it turned out absolutely awesome! These dosas are crisp, golden-hued and super tasty. Let’s share this innovative recipe with you. Use the exact proportions mentioned in the recipe because a little more or less of any of the ingredients might ruin the texture of the Sabudana Dosa. Also note carefully which ingredients are to be soaked and ground together while making the batter because these are grouped depending on the grinding time and consistency. While making the dosas, plan for the required fermentation time as this is not an instant dosa. Serve it hot and fresh with chutney and sambhar. You can also try other dosa recipes like Poha Dosa or Quinoa Dosa .

idli recipe | idli batter recipe | South Indian style idli | soft idli | with 30 amazing images. Idli is a very popular South Indian breakfast which is also a favourite Mumbai Street Food. We show you how to make idli with detailed step by step recipe on how to make the perfect idli batter. Fluffy as cotton balls, white as the moon’ - every South Indian remembers those fond descriptions of Idli that mom used to convince them to eat breakfast when they were kids. Indeed, that is how the perfect Idli must be too. Grinding of batter and the preparation of Idli is an almost daily affair in South Indian homes. Being a safe, tasty and wholesome breakfast, it is preferred by people all over the world now. The procedure to make idli is long and needs hours of waiting due to fermentation. Yet idli's made at home are healthy and worth the wait. To make idli, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the idli batter well once again and pour spoonfuls of the batter into each of the greased idli moulds. Steam in a idli steamer for 10 to 12 minutes or till they are cooked. Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and de-mould them. Keep aside. Serve idli recipe with homemade idli batter hot with sambar, coconut chutney and malgapodi. Choose good quality par-boiled rice (ask for idli rice, which is small and stout) and urad for making idlis, as the colour and softness of the end product depends on it. The amount of water to be added when grinding the urad changes according to the quality of the dal, so keep adding little by little till the idli batter is soft and fluffy, and do not make it watery. After making the required idlis store the remaining batter in the fridge. It remains good for almost a week, and can be used to make Sada Dosa, Uttapa and dainty Appe as well. Enjoy idli recipe | idli batter recipe | South Indian style idli | soft idli | with detailed step by step recipe photos and video below.

how to make idli batter recipe | idli batter for soft idli | thick idli batter | sour idli batter | with 25 amazing images. Use this how to make idli batter recipe to make soft idlis. This is a 100% tried and tested idli batter recipe made hundreds of times by one of our team from South India. Typically idli batter is made in South Indian homes once or twice a week. If you store the idli batter in the fridge for more time, it can turn extra sour. Hence the idli batter is made twice a week. With the same idli batter you can make sada dosa at home. So your idli batter can be used to make masala dosa, uttapam and appes. South Indian breakfast or South Indian dinner is made using idli batter. To make dosas from idli batter, you need to add a little water to adjust the consistency. NOTE that you cannot make idlis from dosa batter as dosa batter consistency is very thin. See our dosa batter recipe to make dosas. To make thick idli batter, combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover and soak for 4 hours. Then combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover and soak for 4 hours. Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well. Cover it with a lid and keep aside to ferment in a warm place for 12 hours. After fermentation, mix the sour idli batter well once again and you are ready to make soft idlis. I would like to share some important tips to make the perfect idli batter for soft idlis. 1. Make sure while you are grinding the rice, the mixture should be fine coarse. Do not grind it till smooth, idli will not fluff while it is steaming. 2. Adding salt before helps in fermentation process. Enjoy our how to make idli batter recipe | idli batter for soft idli | thick idli batter | sour idli batter | with detailed step by step photos.

sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with 33 amazing images. sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa is a famous street food as well as restaurant food in South India. Learn how to make easy dosa. To make sada dosa, wash and soak the urad dal, fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Wash and soak the par-boiled rice, raw rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours. Drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside. Drain the par-boiled rice, raw rice, and thick beaten rice and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into the same bowl of the urad dal batter, add the salt and mix well. Cover with a lid and keep aside to ferment in a warm place for 12 hours. Once fermented, mix it very well. Just before serving, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour 1½ ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 19 more dosas. Serve immediately with coconut chutney, sambhar and malgapodi. Delightfully crisp, golden-coloured pancakes made of a rice and urad dal batter, South Indian sada dosa make a more indulgent breakfast compared to easy, steamed idlis! Combined with chutney and sambar, Dosas are sumptuous and tasty, fit to be had not just for breakfast but for evening tiffin or even dinner. While some people like to make plain dosas with leftover idli batter, others who do not like even a slight sourness make fresh dosa batter using the proportions described here. You can choose either option, as you wish. Not only that, the versatile easy sada dosa offers a lot more choices. You can make it with oil, ghee or butter; in an iron griddle or a non-stick tava, plain or with a stuffing of potato bhaji or a layer of chutney! Enjoy your sada dosa fresh and hot, just the way you like it. Tips for sada dosa. 1. The urad dal, rice and parboiled rice have to be soaked for 4 hours. So plan for it in advance. 2. Don’t miss out on adding fenugreek seeds while soaking. It helps in fermentation. 3. The batter usually takes 12 hours to ferment. But in winter season, it may take upto 14 to 15 hours depending on the temperature outside. 4. If using leftover batter from the fridge, then bring it to room temperature and then make dosa. This is very important or else you won’t get brown crispy dosa. 5. If the tava gets too hot, then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make the perfectly crisp dosa. Enjoy sada dosa recipe | plain dosa | South Indian sada dosa | how to make easy sada dosa | with step by step photos.

oats chivda recipe | poha oats chivda | tiffin and travel snack oats chivda | with 17 amazing images. When hunger strikes suddenly, this oats chivda is sure to answer your appetite in a tasty and crunchy way. poha oats chivda is made of roasted oats, poha, peanuts and chana dal with a sprinkling of spice powders for a dash of excitement. Notes on oats chivda recipe. 1. To prepare roasted poha oats chivda, in a broad non-stick pan, add the poha. We are using the thin variant of poha and not the thick which is generally used to make Kanda poha and batata poha. 2. Dry roast on a medium flame for 5 to 7 minutes or till they turn light brown and crispy. If you stir too much, the thin poha might break so, make use of a pan with handles and toast by shaking the pan. 3. You can even add roasted sesame seeds, peanuts, cashew nuts, raisins, almonds, pumpkin seeds or flax seeds to make the oats poha chivda more delectable and nutritious. This tiffin and travel snack oats chivda is ideal to store in an air-tight container and munch on when you are hungry, or to even send to school in the tiffin box on a rushed day when you do not have much time on your hands to prepare elaborate treats. Also pack Corn Dhokla ( Tiffin Treats) in another tiffin for a perfect short break combo. Learn to make oats chivda recipe | poha oats chivda | tiffin and travel snack oats chivda | with step by step photos below.

Poha has a knack of imparting both softness and crispness to a snack, as you can experience in this amazing Poha Dosa. The batter for this Poha Dosa is easy to make compared to the normal dosa because here you just need to soak and grind all the ingredients together. Once fermented, the batter of rice, rice flakes and urad yields wonderful dosas with an excellent texture. The fenugreek seeds and curds play several roles in this dosa – they improve the flavour and aroma, help in fermentation and enhance the crispness of the dosa. When you make the Poha Dosa, plan well in advance because there is a long soaking period and fermentation time. Enjoy these dosas hot and fresh with Chutney and Sambhar .
Goto Page: 1 2 3 4 5 6