Instant Poha Dhokla (3-minute recipe)

More instant dhokla recipes:

Microwave Dhokla (3-minute recipe)
Dhokla in Idli mold (3-minute recipe)
Rawa dhokla  (3-minute recipe)
Instant khatta dhokla (3-minute recipe)

Ingredients:

Poha (flattened rice): 2 cups
Ginger (grated): 1 inch
Yogurt (beaten): 1 cup
Sugar: 1 tsp.
Salt to taste
Coriander powder: a pinch
Eno: 2 tsp. (use baking soda + baking powder if Eno not available)
Cooking oil: 3 tsp. + little oil for greasing
Mustard seeds: 1 tsp.
Asafoetida: a pinch
Coriander leaves for garnish

1. Add the poha, beaten yogurt, grated ginger, sugar, coriander powder and salt to a wide bowl. 
2. Mix well and add the water required to make a fine batter. The batter should neither be too thick nor be thin. Leave for 20 minutes and do whatever you like :) 
3. After 20 minutes come back and check the batter consistency. It would be little thick because the poha absorbs water. So add more water so the batter is again at the right consistency. 
4. Now add the eno and mix gently. 
5. Grease a microwave safe bowl with little oil and immediately add the batter to the bowl. Cover and microwave on highest power for 3-minutes. (Power description: If your microwave has 750W maximum power, then microwave for 3 minutes, for 700W, microwave for 4 minutes, for 1000W, microwave for 2 minutes).
6. After 3 minutes, remove cover and let cool for 2 minutes. Then reverse the bowl and remove the dhokla on a dish. 
7. Heat oil in a shallow pan and crackle the mustard seeds on medium flame. Add the asafoetida and turn off the flame. 
8. Pour this mixture over the dhokla. Cut in desired shapes and garnish with fresh coriander. Serve with spicy mint-coriander chutney. Recipe: Mint-coriander chutney recipe.

Loved this recipe? Please leave a comment and/or your feedback in the comments section below as it really motivates me. Don't forget to join me on my Facebook Page for regular recipe updates. 

Sambhar Poha

Sambhar poha? Wondering what exactly is it? Well, even I was. I had never heard the name of this dish anywhere, let alone taste it. Yes, I do love sambhar with idlis, yes I do make various kinds of poha, but well, this recipe is a fusion of both.

How did it come into existence? I was talking to a dear friend one fine day and in the middle of the conversation she told me her daughter loves to eat "Sambhar Poha". What? Then she told me as her daughter loved the taste of sambhar and it was difficult for her to prepare idlis every time, she discovered this method of preparing this healthy Sambhar Poha..

I have no kids but I wanted to go ahead and try this recipe, and I totally loved it. It was a new addition to my poha collection. (Here's my poha collection: Poha Recipes). I skipped on to the veggies, you can skip or add as many veggies as you wish to.

Ingredients:

Poha (flattened rice): 3 cups
Cooking oil: 5 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Dried red chilli: 1
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Potatoes (boiled): 1
Carrot (boiled): 1
Peas (boiled): a handful
Drumstick (optional)
Bottle Gourd (optional): chopped and boiled
French beans: a few (boiled)
Sambhar powder: 2 tsp.
Salt to taste
Tamarind paste: 1 tsp.

1. Run the poha under water in a colander so all the poha are wet uniformly and keep aside.
2. Boil all the vegetables separately and keep aside. I use frozen peas so I don't need to boil them, I add directly. Also I fry the potatoes instead of boiling. This is optional.
3. Heat oil in a pan on medium flame and crackle the mustard seeds. Add the curry leaves, peanuts (optional) and red chilli. 
4. Add the onions, let the onions cook and become transparent. Don't let them brown.
5. Add the potatoes (if you want to fry the potatoes instead of boiling, tastes better but takes little more time) and sprinkle salt. Let cook until the potatoes are done. This step is optional.
6. Add the tomato, green chilli and peas (if using frozen peas) and sprinkle salt (do not add salt if already added in step 4). Let cook until the tomatoes are soft. 
7. Add the chopped and boiled veggies and toss well into the masala. Add the sambhar masala and tamarind. Mix everything well so that all the veggies are coated in the masala and let cook for few minutes.
8. Add the poha and mix everything well. Let cook for another minute and turn off the flame. Sprinkle lemon juice (optional) and serve healthy dish. 

Mint poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Mustard seeds: 1 tsp.
Curry leaves: a few
Urad dal: 1/2 tsp.
Onion (chopped): 1
Potato (chopped): 2
Salt to taste
Green chilli (chopped): 1
Peas: 1/2 cup
Mint leaves (finely chopped): a bunch
Red chilli powder: 1/2 tsp.
Cumin powder: 1/2 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Sugar: 1/2 tsp.

1. Put the poha (flattened rice) in a colander and run under water. When the poha is wet but not soaked, keep aside.
2. Heat oil and crackle the mustard seeds. Add the curry leaves and urad dal and add the chopped onions after about 30 seconds. Let them fry until they are transparent.
3. Add the potatoes and sprinkle salt. Mix well and let cook on medium flame until the potatoes are done.
4. Add the green chilli, peas and mint leaves and mix well. Add red chilli, cumin powder, coriander powder and garam masala and mix everything well. Let cook until the peas are completely done. 
5. Add the poha and sugar. Mix everything well and serve as a snacks/breakfast topped with bhujiya and lemon juice.

Simple Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 3 tsp.
Coconut (dessicated): 1 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Sugar: 1 tsp.
Mustard seeds: 1 tsp.
Urad dal: 1/2 tsp.
Peanuts: a few
Curry leaves: a few
Green chilli (chopped): 1
Onion (chopped): 1
Potato (chopped): 2

1. Add the poha in a colander and run under water to wet all the poha. When all the water is drained out, add salt, red chilli powder, cumin powder, coriander powder, sugar and coconut and mix well. Keep aside.
2.  Heat oil and splutter mustard seeds. Add urad dal, curry leaves, and peanuts. Add green chilli after half a minute.
3. Add the onions and let cook until they are transparent. Add the potatoes and mix well, let cook on medium flame until they are completely done, do not cover.
4. Add the poha and mix everything well. Turn off the flame after a minute and sprinkle lemon juice (optional) and serve !!

Mix Masala Poha

Ingredients:

Poha (flattened rice): 2 cups
Oil: 4 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: a few
Asafoetida: a pinch
Peanuts: a few
Onion (chopped): 1
Potatoes (finely chopped): 2
Green chilli (chopped): 1
Peas: 1/2 cup
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Mango powder
Chaat masala
Mint powder
Garam masala
(All spices as per taste)
Sugar: 1 tsp.
Coconut (dessicated): 2 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Add the poha in a colander and run under water. Keep aside. 
2. Heat oil and splutter mustard seeds, curry leaves, asafoetida and add peanuts. 
3. Add onions and fry until they are transparent. Add the potatoes, sprinkle salt and let fry for about 7-8 minutes until the potatoes are done and start browning on the edges. 
4. Add green chilli and peas and mix well. After about 2 minutes add all the powdered spices: red chilli, coriander, cumin, mango powder, chaat masala, mint powder and garam masala. Mix well and let the spices blend in for about 30 seconds.
5. Add the poha, sugar, lemon juice and coconut. Mix everything very well and turn off the flame after about a minute. Garnish with coriander leaves and serve !!

Coriander Poha

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Potatoes (finely chopped): 2
Pao bhaji masala: 1 tsp.
Mustard seeds: 1/2 tsp.
Curry leaves: 1 few
Onions (chopped): 1
Green chilli (chopped): 1
Ginger (grated): 1 inch
Coriander leaves: a bunch
Tamarind: 1/2 tsp.
Salt to taste
Red chilli powder: 1/2 tsp.

1. Soak poha in water to make it completely wet and drain all water and keep aside.
2. Heat oil and add the potatoes. Add pao bhaji masala and mix well to coat all the potatoes. Let cook on medium flame until the potatoes are cooked completely. Drain from oil and take out the potatoes.
3. Heat the same oil and add mustard seeds and curry leaves. When they splutter, add the onions and fry until transparent.
4. Add green chilli, ginger and half the coriander and mix well. Let cook for a minute.
5. Add tamarind, salt, red chilli powder and mix everything well. Add in the potatoes after half a minute and give a stir. 
6. Add the poha, mix everything well and turn off the flame after a minute. Garnish with coriander leaves and serve.

Spicy Batata Poha (Potato with flattened rice)

Ingredients:

Poha (flattened rice): 2 cups
Cooking oil: 4 tsp.
Peanuts: 8-10
Mustard seeds: 1 tsp.
Curry leaves: a few
Potato (chopped): 2
Peas: 1/4 cup
Salt to taste
Sambhar powder: 1 tsp.
Red chilli powder: 1 tsp.
Asafoetida: a pinch
Coriander powder: 1/2 tsp.
Green chilli (chopped): 1
Sugar: 1 tsp.
Lemon juice: 2 tsp.
Coriander leaves to garnish

1. Run the poha under running water in a colander and drain all water when the poha is completely wet. Keep aside.
2. Heat oil in a pan and add the peanuts, fry until they change colour slightly and drain from oil and keep aside.
3. In the same pan, crackle mustard seeds and add asafoetida. After 10 seconds, add the potatoes and mix well. Add the salt and sambhar powder. Mix really well to coat all potatoes with the spice powder and let cook until the potatoes are done.
4.  Add cumin powder, coriander powder and red chilli powder. Mix well. Add the curry leaves, peanuts and green chilli and peas. Mix well and let cook until the peas are done. I use frozen peas so I cook for about a minute. If using fresh, cook longer.
5. Add sugar and lemon juice and quickly add the poha. Mix really well to coat all poha with the masala. Cook for a minute and turn off the flame. Garnish with coriander leaves and serve hot with a cup of tea !!

Kanda Batata Poha

Ingredients:

Poha (rice flakes): 2 cups
Salt to taste
Sugar: 1 tsp.
Turmeric powder: 1 tsp.
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Peanuts: 8-10
Potato (finely chopped): 2
Curry leaves: a few
Onion (chopped): 1
Green chilli (chopped): 1
Dessicated coconut: 2 tsp.
Lemon juice: 2 tsp.

1. Sieve the poha in water and when it is completely wet, add the salt, sugar and turmeric to the poha, mix well with hands and keep aside.
2. Dry roast the peanuts on medium flame until they start becoming golden brown. Keep aside.
3. Heat oil in the same pan and add potatoes. Let cook until they are golden brown and crispy on both sides. Drain oil and keep the potatoes on a kitchen paper.
4. Now heat the same oil again and crackle mustard seeds. Add cumin seeds and when they sizzle, add the onions and mix well. Cook until the onions are transparent.
5. Add curry leaves, green chilli and peanuts and sauté for a minute. Now add the poha and mix well. 
6. Add the potatoes and mix well. After a minute, add the coconut and lemon juice. Turn off the flame and serve as a light, wonderful breakfast.

Poha with a twist: Carrot poha

Poha is one versatile snacks item that can be made in so many different ways it's almost countless. Everyone prepares poha with their own style. So was me, who used to prepare poha in the same style for every saturday morning breakfast for more than an year. That is my mother in-law's recipe. That recipe is here: Poha recipe

Things changed when I discovered this another poha recipe which I thought could somehow suit my picky taste-buds. And wow! it turned out to be amazing and hubby loved it as well. So that's it, we have now begun to alternate between these two types of poha on Saturday mornings, and we no longer feel bored with the same kind of poha. So here goes the recipe:

Ingredients:

Poha: 2 cups
Cooking oil: 3 tsp.
Mustard seeds: 1 tsp.
Peanuts: a few
Onion (chopped): 1
Potato (finely chopped): 1
Peas: 1/2 cup
Asafoetida: a pinch
Curry leaves: a few
Ginger (grated): 1 inch
Green chilli (chopped): 1
Carrot (grated): 1
Salt to taste
Sugar: 1 tsp.
Grated coconut: to taste
Red chilli powder: 1/2 tsp.

1. Soak the poha under the running water and drain the water. Keep aside.
2. Heat oil in a pan and add the mustard seeds when it is hot. When they splutter, add the peanuts and fry until golden brown.
3. Add the asafoetida and curry leaves. Add chopped onions after 30 seconds and fry them until they become transparent.
4. Add the ginger and green chillis and mix well. Add the potatoes, sprinkle half the salt and mix well. Let cook in open on medium flame until they are soft.
5. Add the grated carrots and peas. Mix and add red chilli powder. Let cook for 2-3 minutes. I used frozen peas, but if using fresh, add in with the potatoes.
6. Add grated coconut and sugar. Mix and immediately add the wet poha. Sprinkle the other half of the salt on the poha and mix well. 
7. Turn off the heat, sprinkle some lemon juice and add sev (optional). Serve hot.

Tomato Poha

Poha is our personal favourite (mine and my husband's). And that is the reason we are eating poha for breakfast EVERY Saturday morning, without fail, since an year and a half. Basically, we cooked this in a completely different way in our home. But I liked the version of my hubby much more. As he adapted this recipe from his mother, I can safely say this is my mother in-law's recipe.. (although probably she doesn't even know I'm making this every week for so long.. lol).