Wednesday, January 22, 2014

Aval Upma | Poha Upma | Flattened Rice Upma with Vegetables


Whenever I run out of time for making breakfast or even for dinner, the first thing comes to my mind is aval upma. Instead going for Maggie, we make this for dinner some times. Since it is rice flakes it gives u tummy full feeling when had a little and they are rich in nutrition. Adding roasted peanuts gives a crunchy effect to the soft poha. You can even try adding roasted cashews.




Aval will swell after adding any type of liquids, either water or milk. But too much of soaking in water may give a soggy texture. So just give a quick soaking time in water before starting up with the recipe. Check outanother recipe for aval here


Preparation time: 5 minutes
Cooking time: 10-15 minutes

Ingredients

1 cup of aval/Poha/rice flakes
3tsp chopped onions
2-3 tsp chopped carrots
2tsp green peas
½ tsp finely chopped ginger
1 finely chopped green chillies
Pinch of chilli powder (adjust to taste)
¼ tsp Coriander powder (optional)
Few roasted peanuts
Salt
1tsp oil
½ tsp mustard seeds
¼ tsp chana dal
¼ tsp urad dal
Water (to sprinkle)
Coriander leaves (to garnish)

How to make it

  • Rinse aval in water once and drain the water completely and set aside. I used red rice flakes which does not need soaking. If ur using the white ones soak in water for 2-3 mins (not more than that).
  • In a pan heat oil and splutter mustard seeds. Follow adding urad and chana dal. Fry till it turns golden brown.

  • Add the finely chopped ginger. Then add onions and green chillies. Sauté them well.

  • Then add carrots and green peas to it. Cook in medium flame till the veggies cook soft.
  • Add the spice powders and mix well. Since I used red rice flakes I dint use turmeric powder. Add turmeric powder if using white. This gives an appealing color to the dish.

  • Now add the poha to the veggies and blend well. Add salt at this stage.

  • Sprinkle little of water and close with a lid. Cook till the poha turns soft.

  • Garnish with roasted peanut and coriander leaves. Serve hot.