4cupsPoha / Beaten Rice / Avalakki, thick variety must
1tbspUrad Dal / split black gram
1/2tspBenagl gram / chana dal
1tspCumin Seeds/ Jeera
4-5nosGreen Chillies, finely chopped ; as required
2-3nosRed Chillies, broken
1medium sizeonion, finely chopped
1/2tspCitric Acid crystals /Nimbu ka phool / Nimbu uppu
Salt as needed
few sprigCoriander leaves, chopped
Clean the poha . Handpick any impurities present .
Heat oil in a kadai and splutter mustard seeds, Urad dal, chana dal, peanut .
When it splutters .Add finely chopped onion , green chilli , broken red chilli , cumin , curry leaves and turmeric powder. Saute for 2-3 mins , let they get crisp .
Add poha .. combine everything well . Saute for 4-5 min Let poha get nicely crisp . Making it crispy is very important for long shelf life
Finally add salt , sugar and citric acid . Mix everything well . Allow the instant poha mix to cool . Add finely chopped coriander leaves after cool and combine everything .
Instant Poha mix is ready . Store them in air tight container / zip lock cover and use as and when required . Stays good easily for 2-3 months without refrigeration .
To make poha upma with this mix,
boil 1.5 cups of water. Add 1 cup of poha mix to it . Let it cook for 1 minute then cover with a lid and switch off the flame keep it covered for 3-5 minutes or till it absorb all the water .Mix well and serve hot !!
If you don't have access to microwave or gas , just boil water nicely , add poha to the boiling water and keep it closed for 15 mins till they are fluffy and water has absorbed .
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