Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Instant Batata Poha Cutlet

Time 20 min

Ingredients

Poha 1 cup

Boiled and smashed potato 1/2 cup

Finely chopped coriander 1 tbsp

Chaat masala 1/2 tsp

Wheat flour/all purpose flour 1 tbsp + 3 -4 tbsp water

Breadcrumbs 2 tbsp + Crushed cornflakes 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha by adding more 2 tsp water for about 15 min. Then in a mixing bowl mix all ingredients, except breadcrumbs and cornflakes. Make a dough kind of mixture. Mix Wheat flour/all purpose flour with water. Keep it aside. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in Wheat flour/all purpose flour mixture then into breadcrumbs + cornflakes, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Puffed Poha Chivda

Time 20 min

Ingredients

Puffed Poha  6 cup

Oil  1 cup

Salt to taste

Sugar powder 2 tsp

Groundnuts 3/4 cup

Cashew nuts 1/2 cup

Kismis 1/4 cup

Roasted chickpeas (Dalia) 1tbsp

Red chili powder 1.5 to 2 tsp as per taste

Dhana jeera powder 1/4 tsp

For seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves 3 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Crushed garlic 1/2 tsp

Method

Keep poha in microwave bowl heat it for about 3 min at 900 watt. Remove from microwave and keep it in mixing bowl. This makes poha crispy. 

Fry groundnuts and cashew nuts in 1/2 cup oil till it light brown in colour. Allow it to cool. 

Take big pan, heat remaining oil, as well as used oil, add mustard seeds, cumin seeds, After it pops out add garlic paste, asafoetida, curry leaves, red chili powder, turmeric powder, dhana jeera powder and dalia. Then turn off the flame immediately after garlic turns golden in colour. Then add poha, salt, sugar powder, kismis, fried groundnuts and cashewnuts and mix well. Then turn on the flame ( low ) keep mixing all ingredients for 5 min. Then turn off the flame. Take out the vessel outside the stove. After it becomes cold store it in air tight container. 

Tip

U can add ready made chivda masala (1.5 tsp or as per taste) instead of red chili powder and dhana jeera powder.

Coriander / Kothimbir Wadi with Poha

Time 45 min

Ingredients

Chickpeas flour/ Besan 1/2 cup
Poha 1/2 cup
Moong daal 1/4 cup

Fresh chopped coriander 3 cups
Cumin coriander powder 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/2 tsp

Ginger 1 inch
Garlic cloves 4-5 tsp
Coriander seeds 1tsp
Fennel seeds 1tsp
Grated jaggery 1 tsp
Green chilies 3-4
Water  1/2 cup

Salt to taste

Oil to add to batter 2 tsp
Oil to shallow fry vadi 1/4 cup

Cooker for steaming

Method

Soak moong daal and poha for about 1/2 hour. Now grind moong daal, poha, ginger, garlic, green chilies, turmeric powder, red chili powder, cumin coriander powder, jaggery, coriander seeds, fennel seeds, salt and 1 cup of coriander. Make smooth paste. Now add remaining chopped coriander, water 1/2 cup and oil. Mix well. If required then add 2-3 tsp water. The batter should be like idli. So that soft vadis can be prepared. 
Now grease the pressure cooker vessel with oil. Pour batter to this vessel, Keep in cooker, allow it to cook with steam for about 20-25 min. 
Keep it aside to cool. Cut it and shallow / deep fry the steamed vadi in a pan/kadai.  It tastes wonderful with rice, chapati as a side dish.

Tip
U can do the seasoning with mustard seeds, asafoetida and serve.

Soya Chunks Cutlet with Poha

Time 40 min

Ingredients

Soya chunks 1 cup

Boiled smashed potato 1/2 cup

Poha 1/2 cup

Finely chopped onion 1/2 cup

Chaat masala 1/4 tsp

Red chili powder 3/4 tsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Heat the 1/2 tsp oil in pan, add soya chunks. Roast for 2 min then add 5-6 cups hot water to the pan, and 2-3 pinch of salt, boil for 15 -20 min. Switch off the flame. Allow it to cool. After cooling squeeze water from soya chunks, add fresh water, again squeeze water, repeat 2-3 times. Completely remove water from soya chunks.
Chop soyachunks, onion. Keep it aside. 
Soak poha in water for 10 min adding only adequate water.
Mix soyachunks, onion, potato, chaat masala, red chili powder, salt. Now make 7-8 portions of it. Take plastic paper, apply oil on palm and paper. Now keep one portion on paper. Keep pressing till u make a round shape of cutlet. Heat oil on tava, remove cutlet from paper dip in rava on both sides and then put on tava and roast till golden brown. Flip and roast with little oil. Serve with sauce and bread.

Tip
If u wish u can dip cutlet in breadcrumbs instead of rava or can directly add 1/4 cup of breadcrumbs to the mixture.

Idli Sambar

Time 15 min

Ingredients
Rice (Kolum) 3 cups

Urad daal 1 cup

Jada poha 1 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar.

Masala Pohe / Tamarind Pohe

Time 15 min

Ingredients

Jada poha 1 cup

Chopped onion 1 big size

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander for garnishing

Sugar 1/4 tsp optional 

Puliogare powder 1.5 to 2 tsp

Groundnuts 1 tbsp

Salt to taste pl use less because puliogare powder contains little salt.

Oil 1 tbsp

Method

Wash poha with water. Remove water leaving 1 tsp behind. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard pops out, add onion, curry leaves, groundnuts. Fry till onion becomes golden brown.  Then add puliogare powder, salt, sugar mix well. Then add poha. Mix well. Cover with lid and keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander.

Tip

U can add potato if you wish.

If u dont have puliogare powder, u can add in the oil at the time of seasoning, fenugreek seeds, black gram daal, bengal gram daal, sesame seeds. After onions are fried add  red chili powder 1/4 tsp + 3-4 pinch of amchur powder / tamarind paste 1/4 tsp, 1/5 tsp jaggery, grated dry coconut. Fry well then add poha. Mix well.

Spinach / Palak Wadi

Time 45 min

Ingredients

Spinach leaves big size 6-7
Chickpeas flour/ Besan 1 cup

Soaked jada poha paste 1 tbsp (optional)
Dhana jeera powder 1/4 tsp

Turmeric Powder 1/4 tsp

Freshly cut coriander 1 tsp

Ginger Garlic Green chilies paste 1 -2 tsp

Red chili powder 1/2 tsp
Water 1/2 cup or more

Tamarind paste 1 tsp

Jaggery 2 tsp
Salt to taste

Oil for shallow fry 1/4 cup
For tempering (optional)
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Sesame 1/4 tsp
Pinch of asafoetida
Oil 2tsp

Method

Clean spinach leaves with wet cloth. Keep it aside.
In a mixing bowl mix all ingredients, and make a paste like idli batter.
Divide the leaves of same size, make group of 3 leaves.
Now take leaves one by one. First take one leaf, ribbed sides facing up, spread the paste thinly on each of them, place the next leaf on top of the previous one then spread the paste. So accordingly you will make 3 leaves layer. Then roll firmly starting from the leaf tips to the stem end. If required tighten with cotton string.

Now place the roll in the steaming container. Steam for 30 minutes. Allow it to cool.

After cooling cut into desired size.

(optional)

Do the tempering. Heat the oil in saute pan, add cumin, mustard, sesame, pinch of asafoetida. Spread over the wadis.

Tip

U can add more red chili powder as per your taste

Rice Amboli

Time 20 min

Ingredients

Rice 1 cup

Blak gram / urad daal 1/4 cup

Poha 1/2 cup

Cumin seeds 1/2 tsp

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

At the time of making amboli, to the batter add cumin seeds, asafoetida. Make amboli using non stick pan. Serve hot with coconut or any other chutney. It also taste great with kala vatana rassa.

Rice Appe

Time 20 min

Ingredients

Idli rava 1 cup

Black gram / urad daal 1/4 cup

Chickpeas / chana daal 1/4 cup

Poha 1/4 cup

Chopped green chilies 2-3

Pinch of asafoetida

Salt to taste

Oil 2-3 tbsp 

Method

Soak idli rava, black gram, chickpeas, poha for 4-5 hrs. Then grind all with salt into a smooth paste in the blender. Keep it aside for min 6 hrs for fermentation.

At the time of appe add green chilies, pinch of asafoetida to the batter. Heat appe patra, add oil, spread oil evenly with the help of spoon, then add batter in patra. Keep high flame while adding batter. Cover appe patra with lid then make low flame. Turn upside down. Serve hot with coconut chutney or sambar.

Onion Uttapa

 Time 20 min

Ingredients

Rice 1 cup

Par boiled rice 1/4 cup

Split black lentil / urad daal 1/4 cup

Poha 1/2 cup

Chopped onion 1/2 cup
Chopped coriander leaves 1 tbsp
Chopped green chilies 1tsp
Finely chopped tomato 2-3 tbsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Soak rice, black gram, poha for 4-5 hrs. Then grind all with salt into a smoth paste in the blender. Keep it aside for min 6 hrs or overnight for fermentation.

Heat non stick pan. Appy ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately, then add layer of onion, tomato, coriander, chilies. Apply butter. Cover with lid. Fry from only one side or if you want both sides then flip and roast from other side also. Serve hot with coconut or any other chutney.

Variations

U can also add sprouts instead of onion and tomato.

Poha Cutlet

Time 20 min

Ingredients

Poha 1 cup

Finely chopped onion 1 medium size

Boiled smashed potato 1/2 cup

Finely chopped coriander 2 tbsp

Chaat masala 1/2 tsp

Cornflour 1tbsp

Rava 2 tbsp

Salt to taste

Oil for shallow fry

Method

Soak poha for about 15 min. Then in a mixing bowl mix all ingredients, except rava. Make a dough kind of mixture. Then divide the dough into 5-6 balls, make any shape of cutlet you want, dip the cutlet in rava, shallow fry till it becomes crispy. Serve hot with any sauce and bread.

Potato / Batata Pohe

Time 15 min

Ingredients

Jada poha 1 cup

Green chilies 2-3 (Cut into small pieces)

Chopped onion 1 big size

Potato 1 medium size  chopped into cubes

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Coriander & fresh grated coconut for garnishing

Sugar 1/4 tsp optional

Lemon juice 5-6 drops

Salt to taste

Oil 1 tbsp

Method

Wash poha with water. Remove water leaving 1 tsp behind. Keep it aside.

Heat oil in pan, add mustard seeds and cumin seeds. After mustard seeds pops out, add onion, curry leaves, green chilies and potato. Fry till onion becomes golden brown.  Along with onion, potato will get cooked. Then add first turmeric powder, salt, sugar mix well. Then add poha and lemon juice. Mix well. Cover with lid and keep it for 4-5 min on low flame. Switch off the flame. Garnish with coriander and fresh grated coconut.

Tip

U can add groundnuts along with potato.

Poha Chivda with Fried Onions

Time 30 min

Ingredients

Thick Poha (Used specially for frying purpose) 1 cup

Oil  2 cups

Salt to taste

Sugar powder 2 tsp

Groundnuts 1tbsp

Roasted chickpeas (Dalia) 1tbsp

Cashew nuts 1tbsp

Kismis 1tbsp

Sliced onion 1 big size

Green chilies 5-6

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Method

Heat the oil in kadai. Fry groundnuts till it turn golden brown then remove from the oil and keep it in mixing bowl. Then add cashew nuts in the kadai deep fry them for about 2- 3 min till they become slightly golden then remove from oil and keep in the mixing bowl. Then add dalia in the kadai fry for just 1 -2 min and then remove from oil and keep in the same mixing bowl. Then fry cut onion in kadai till it becomes golden brown and crispy.Then remove from oil and keep in the same mixing bowl. Then in the same oil add thick poha using 1 spoon at a time keep medium flame. As soon as poha is added to the oil it comes to the surface turning pale to brighter white colour. Immediately remove poha from the oil and onto the tissue paper so that excess oil will get soaked. Heat the 2 tsp oil in saute pan, add mustard seeds, cumin seeds, curry leaves, green chilies, turmeric powder, dhana jeera powder. Mustard seeds will pop out then turn off the flame immediately. Then pour this in the mixing bowl containing groundnuts, cashew nuts, poha, dalia, kismis, salt, sugar powder and mix well.

Tip

U can add red chili powder 1tsp instead of green chilies at the end of the seasoning.

I use big thick bottom vessel to do seasoning. In the same vessel i mix remaining ingredients and turn off the flame immediately. It tastes good than the method of seasoning and mixing separately.

Fried Poha Chivda

Time 30 min

Ingredients

Thick poha (Used specially for frying purpose) 1 cup

Oil  2 cups

Salt to taste

Sugar powder 2 tsp

Groundnuts 1tbsp

Roasted chickpeas (Dalia) 1tbsp

Cashew nuts 1tbsp

Green chilies 5-6

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Method

Heat the oil in kadai. Fry groundnuts till it turn golden brown then remove from the oil and keep it in mixing bowl. Then add cashew nuts in the kadai deep fry them for about 2- 3 min till they become slightly golden. Remove from oil and keep in the same mixing bowl containing groundnuts. Then in the same oil add thick poha using 1 spoon at a time keep medium flame. As soon as poha is added to the oil it comes to the surface turning pale to brighter white colour. Immediately remove poha from the oil and onto the tissue paper so that excess oil will get soaked. Repeat the procedure for remaining poha. Heat the 2 tsp oil in saute pan, add mustard seeds, cumin seeds, curry leaves, green chilies, turmeric powder, dhana jeera powder. Mustard seeds will pop out then turn off the flame immediately. Add this seasoning in a mixing bowl containing groundnuts, cashew nuts,add poha, dalia, salt, sugar powder and mix well.

Tip

U can add red chili powder 1tsp instead of green chilies at the end of the seasoning.

I use big thick bottom vessel to do seasoning. In the same vessel i mix remaining ingredients and turn off the flame immediately. It tastes good than the method of seasoning and mixing separately.

Patal Poha Chivda

Time 30 min

Ingredients

Thin Poha / patal pohe 6 cups

Oil  1.5 to 2 cups

Salt to taste

Sugar powder 2 tsp

Groundnuts 1/2 cup

Roasted chickpeas (Dalia) 1tbsp

Green chilies 5-6

For seasoning

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 1tsp

Turmeric powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Method

Keep poha in microwave bowl heat it for about 3 min at 900 watt. Remove from microwave and keep it in mixing bowl. This makes poha crispy. 

Fry groundnuts in 1/2 cup oil till it light brown in colour. Allow it to cool. 

Take big pan, heat remaining oil, as well as used oil, add mustard seeds, cumin seeds, After it pops out add, asafoetida, curry leaves, green chilies, turmeric powder, dhana jeera powder and dalia. Then turn off the flame immediately. Then add poha, salt, sugar powder, fried groundnuts and mix well. Then turn on the flame ( low ) keep mixing all ingredients for 5 min. Then turn off the flame. Take out the vessel outside the stove. After it becomes cold store it in air tight container.

Vegetable Brown Rice Idli

Vegetable Brown Rice Idli

Time 30 min

Ingredients
Brown rice 3 cups

Urad daal 1 cup

Jada poha 1 cup

Cumin seeds 1/4 tsp

Mustard seeds 1/4 tsp

Grated coconut 2 tsp

Pinch of asafoetida

Red and Yellow Bell papper  pieces 1/2 cup

Broccoli pieces 1/4 cup

Capsicum pieces 1/4 cup

Salt to taste

Oil 2-3 tbsp

Method

Soak rice, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Keep overnight in dabba with tight lid for the fermentation or atleast 6 hrs. Then add salt to taste to this idli batter. In a saute pan heat 1/2 tsp oil ,add mustard seeds, cumin seeds, pinch of asafoetida. Switch off the flame after seeds are pops out. Pour this in idli batter along with grated coconut. Mix well. Grease idli patra with oil, at the bottom add the one one piece of all cut vegetables, over this pour idli batter, steam for 15 min. Serve hot. You will not need coconut chutney with this idli, u can eat as it is. You can serve with sambar.

Acknowledgement

This recipe is contributed by my sister Varsha.