pm is where most diets go for a toss, even if you eat healthy through the day.
Fruits may not be appealing most of the while, and time may not permit you to
have a full snack / tiffin especially if you are working. For those who are at
home – Puli Aval or Gojjavalakki (Tamarind Poha Upma) , corn chaat, masoor salad, Fruit Chaatmay be made
instantly. Today’s dish – Microwave Poha Chiwda (guilt free flattened
rice snack) help quell those hunger pangs – whether you are at home or working.
Poha (or Aval in Tamil / Avalakki in Kannada) is rich in fortified
calcium and B12 making it an easy way to absorb those vitamins. We makeCurry leaf Poha Upma regularly for breakfast.
with most people I used the Microwave initially to just reheat food or steam
veggies, till I started using it more efficiently. I have another Poha Chivda recipe(deep fried version)..
In this dish, the thicker
Poha is used (you may use thin variety also, but the taste greatly varies). I
have followed Madhura’s
recipe to make this. It doesnt consume too much oil. The copra and
peanuts are optional, but adds to the crunch – dont skip it.
a large batch of this, and you can find yourself digging into it more often
than you think. Also sending this dish to BM # 42under quick tiffins and my
own event – Calcium rich recipes hosted by PJ.
time : 15 min | Microwave time : 10 mins (depends on the model)
Approx 200 gm of Chiwda
level : Beginners
: Snack, Indian
- Thick Poha – 2 cup
– 2 TBSP
: Mustard seeds,Hing, Turmeric powder, Red chillies Curry leaves
– to taste
– grated or thinly sliced
add-ons :Daliya(fried gram), powdered Sugar, Jeera, Green chillies, Chilli
a microwave safe bowl, heat oil for 2 mins, add mustard seeds, red chillies, curry leaves and
micro for 1.5 mins in spurts.
peanuts and micro for 3 mins, stirring after every minute.
hing, Turmeric powder and again microwave for 1 more minute
grated copra and micro for 30 secs (take care not to burn the copra)
add Poha , mix well and micro for 3 more mins in a gap of every 1 minute, stir
well and micro again.
done, cool slightly, add salt, spices and sugar (if using, I added a tsp of powdered sugar)
well, and store in an airtight container.