It would not be an exaggeration to call Poha a national obsession, it is a breakfast favourite and often it finds its way to our snacks and ladoos too. For the uninitiated, poha is flattened rice flakes. Like your standard corn flakes, poha is also readily available in our local grocery stores. It is a common practice to buy them in bulk. Store them in air-tight containers, and they are good for months. Poha can be cooked in various ways, especially in the Maharashtra and Madhya Pradesh belt. You can toss it with chopped onions, curry leaves, and tomatoes, or slather it with hot and fiery curry. If you want a little less drama, then you can try the Dahi Poha of Maharashtra. Maharashtra is said to be home to many Poha delicacies like Kanda Poha, Gul (Jaggery) Poha, Dadpe Pohe, Metkut Pohe. Dahi Pohe, as the name suggests, has two star components, Dahi and Pohe. Here’s what makes it an ideal breakfast for champions.
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Dahi or curd is an excellent probiotic. That is, it helps feed the good bacteria in your gut, keeping you healthy and immune to diseases, a healthy gut is also linked to good digestion and good digestion, in turn, helps weight loss.
Also Read: 5 Easy South-Indian Recipes For Weight Loss
Speaking of weight loss, dahi is also a very good source of protein. Protein is a must if you are trying to lose weight, it helps fill you up, and build muscle, the more muscle you have the less room there is for fat. You must be wondering, what about all those carbs you are having in form of rice flakes. It is actually a good practice to start the day with decent quantity of good carbs, it is very important for your energy, besides, you are pairing these ‘carbs’ with one of the best sources of protein in your house, dahi. So by all means, this is one healthy breakfast and soothing treat for the weather outside. You can also add any chopped veggies of your choice like capsicum, onions to spruce it up further.
Now without further ado, here’s the recipe you have been waiting for.
Ingredients:
- 1 cup of curd
- 1 cup thick poha (jada poha)
- Jaggery to taste
- Salt to taste
- 1 green chilly
- ½ inch ginger
Recipe:
- Put all the poha on a strainer and run it under a tap. Rinse your poha well, wash thoroughly under running water.
- Set the poha aside and let the water drain out.
- In another bowl, whisk some yogurt, salt and sugar
- In a mortar and pestle, pound the ginger and chillies together and add to the yogurt and give everything a nice mix.
- Now go back to your poha, make sure it is drained, squeeze it with hands to get rid of excess water. Mix the poha with the yogurt. Serve.