Steamy soft cooked ripe Steamed Poha Recipe | Poha cooked in steam - Mushur Kitchen

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Steamy soft cooked ripe Steamed Poha Recipe | Poha cooked in steam

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Steamy soft cooked ripe Steamed Poha Recipe | Poha cooked in steam

Steamed Poha Recipe

Indoors special steam cooked with soft poha tastes are excellent, only beneficial for health. This light-filled snack can be eaten at any time during the day. Essential

  Ingredients - Ingredients for Poha cooked in steam

Poha - 2 cups (150 grams)
Salted apple - ½ cup
Peanut - ⅓ cup
Green Coriander - 1-2 table spoons (finely chopped)
Curry Leaf - 15-20
Lemon - 1
Turmeric powder - Less than ¼ teaspoon
Oil - 1 teaspoon
Sugar - 2 teaspoons
Salt - slightly more than ½ teaspoon or as per taste
Green Chilli - 2 (Finely Chopped)
Mustard seeds - ½ teaspoon

Method - How to make Steamed Poha

Pour the medium size and wash it with clean water 2 times. Then add sugar, ½ teaspoon salt, turmeric powder in the poha and mix all the ingredients well. After that add 2 tbsp lemon juice and mix it. Put the poha for 5 minutes, they will be well floral and ready.

After 5 minutes, toss them on the flowering of poha and spread it with spoon. Take any utensil to make poha in the rice, in which sieve is made. Put 2 to 2.5 cups of water in the vessel, cover the water and boil it so that it will be boiled quickly. Put the poha in the sieve and spread it well.

Cover the sieve on top of the vessel after boiling in water, cover it. Allow the pohs to cook on medium heat for 10 minutes. After 10 minutes check Poha. Pohhe is ready, take them out in the cup.

Make poha tadka

To temper the poha, add oil in small curry and heat it, fry the mustard seeds in hot oil and fry it. Once roasted rye, add curry leaves and green chillies and fry them lightly. Put the tempering on the poha and mix it lightly.
Pohe is ready, take them out in the plate and serve them. Pour the poha into the plate and put some salted saffron on them, together with roasted groundnut seeds, a little green coriander. If you want, keep a little bit of lemon with it and eat it at any time.


Do not put too much water in the poha, otherwise it becomes sticky and greasy. The water should be just so that the poha can just be wet.
If you prefer less oil for poha, then you can take 1/2 teaspoon of oil.
Chillies can lessen their preference and if they are making poha for children, then chilli can be removed.

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