Table of Contents
What is Poha?
Poha is flattened rice or beaten rice. It is basically, de-husked rice which is flattened into flat light dry flakes.It originates from the Indian subcontinent, specifically in the Malwa (west-central India) region and is called Pohe there.
Is it made from rice?
Poha, is made from flattened rice.It is made from rice that is parboiled before flattening.
It can be consumed with very little to no cooking.These rice flakes or Poha, swell when water or milk is added to them, irrespective of whether the liquid is hot or cold.I
The thickness of these rice flakes vary from translucently thin (expensive variety) to thick variety.
It is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch.
Is it good for health?
Nutritionists acknowledge poha’s high nutrient value and recommend it as one of the healthiest Indian breakfasts.
Poha is a wholesome meal. It is a good source of carbohydrates and is packed with iron, is rich in fibre, also a good source of antioxidants and essential vitamins and is gluten free.
Is it gluten free?
It is a popular breakfast/snack dish made of flattened rice flakes. It is served in different preparations in various parts of India.
Variations of this simple recipe include
- Kanda Poha/Bombay Poha
- Kothumali/Cilantro Poha
- Huli Avalakki/Tamarind Poha
- Aval Pidi Kolakattai/ Beaten Rice Dumpling
This is a healthy, vegan and gluten–free breakfast dish of easy digestion
The many names of Poha :
This easily digestible form of rice is used to prepare snacks, breakfast, sweet meats and light & easy fast food chaat varieties in Indian cuisine.They can last for a week or more depending on the type of preparation. It is known by a variety of terms :
- bajeel (in Tulu)
- Aval (in Tamil)
- Avalakki (in Kannada)
- poya (in Rajasthani)
- pauaa (in Gujrati)
- atukulu (in Telugu)
- chuda (in Odia)
- chira( in Bengali)
- pohe (in Marathi)
- pauwa ( in Hindi) ….and so on.
How do we consume it?
Poha is one of the healthiest Indian breakfasts.
It can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices.
It can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added.
When cooked slightly moistened Poha is added to, lightly fried mustard seeds, turmeric, green chili, finely chopped onions and peanuts. This spicy mix is then steamed for a few minutes and served hot for breakfast or as an evening snack.
Benefits of eating
Poha is a wholesome meal. It is a good source of carbohydrates and iron. It is rich in fibre, is a good source of antioxidants and essential vitamins and is gluten free.
Known to be good for those who have diabetes, skin and heart problems. It is lactose free, heart healthy & fat free and is an ideal choice for weight loss . Since it is gluten free, it can be consumed by those allergic to wheat & wheat products.
Religious Significance
In the Hindu mythology, Poha is considered to be a favorite food of Sri Krishna, because it played a significant role in the everlasting friendship of Krishna and Sudama. Read the story here.
No celebration or festival of Krishna is done without the use of Poha.
The Bottom Line
Now that you know all about flattened rice or beaten rice, are you going to try using it one of my recipes this Krishna Janmashtami festive season?
It is a long standing belief in India, that when we cook the favorite food of deities during their festive season, we invite their grace and blessings upon the whole family and their friends.
If you try any of my recipes, would love for you to snap a quick photo of your recipe and tag us #stirringmyspicysoul on your social media feeds to get the word around and encourage readers like you.
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