Tuesday, February 8, 2011

Poha Chivda

I am huge fan of cookery shows and cookbooks. Whenever I find some recipe interesting I generally note it down. This is one such recipe that I saw in a regional cookery show called Bombaat Bhojana. This is a simple poha chivda recipe. I made slight changes as per our taste.
Here is what's needed:
6 cups Poha/Beaten rice (* Sun dry poha for a day to become crisp)
1/2 cup Kopra ( dried coconut) thinly sliced
1 cup unsalted Peanuts
1/2 cup Fried gram
2 tsp Jeera/Cumin seeds
2 tsp Mustard Seeds
8 dried Red chillies
6 sprigs of Curry leaves
1 tsp Turmeric powder/Haldi
3 tbsp powdered Sugar
2 tbsp powdered Fried gram
Salt to taste

1) Prepare seasoning by heating oil. Add mustard seeds, when they splutter add cumin seeds. When they sizzle add Kopra pieces and peanuts.
2) When the peanuts turn golden add torn red chilli, fried gram, curry leaves. Fry well. Add haldi.
3) Keeping the flame on medium add Poha. Mix well. Add fried gram powder. Mix well. Add salt and sugar. Mix and turn off the flame. Cover and let it cool. Store in a clean dried air tight container.
* If you are unable to sun dry it then you can add poha and fry it on low flame until crispy.
Serving Suggestions:
This can be serve on its own. You can add grated coconut at the time of serving or add chopped onions, coriander leaves and grated coconut at the time of serving.

Dosa ~ Mushti PoLo

Dosa's are the most common breakfast item in our kitchen. I love making dosa's as most of the preparations can be made the previous day. This is one of our fav dosa. We normally serve this dosa with chutney but on makar sankranthi day we make it with sweet khichidi.

These dosa's are generally made thicker than other dosa's and it is actually roasted on one side. But at my place we like it a little thin and roasted on both the sides. These are soft and fluffy dosas.

Mushti PoLo uses measurement according to our fist size hence the name Mushti ( which means fist in Konkani) PoLo (Dosa in konkani).

Here is what's needed:
1 measure Dosa rice
1 fistful Urad Dal
2 fistful Poha (Beaten rice)/Puffed Rice ( You can use either of them)
1 tsp Methi(Fenugreek seeds)
2 tsp Sugar
a pinch of Baking soda
Salt to taste

1) Soak rice + dal + methi seeds for 4-6 hours.
2) Wash poha/puffed rice. Grind soaked rice + dal + poha/puffed rice. Let it ferment overnight.
3) Next day add sugar, salt and baking soda. Mix well.
4) Heat a griddle. Add 1/2 tsp oil. Spread the batter in circular motion. Let the dosa be a little thick. Cover and cook on medium flame until the dosa is cooked. You can flip the dosa and cook the other side if desired.
Serve hot with chutney or khichidi.