How to make poha upma

Step 1: Know about poha and its use

Poha, also known as flattened rice or beaten rice, is a very common ingredient used for many savory and sweet dishes. It is made of parboiled rice and then rolled into a flat layer and dried. Poha is used in a number of Indian cuisines in Maharashtrian, Gujarati, South Indian, Punjabi, and many other regional preparations. As it is less time consuming to prepare and does not need any grinding like the use of rice or dal, it became an integral part of Indian cuisine. Moreover, it is nutritious and easy to digest, making it the favorite of many. Poha is available in different thicknesses and it is important to use the one that suits the dish being prepared. The different varieties of poha are thin, medium, and thick. The thin one disintegrates easily when wet, the thick one is very heavy, and medium one is just perfect to be used for upma or bhel. The main nutrient in poha is carbohydrates but it is gluten-free, making it a perfect choice for people with gluten intolerance.

Step 2: Gather all the ingredients

The main ingredients for making poha upma are obviously poha and other ingredients include tempering ingredients like mustard seeds, urad dal, chana dal, green chilies, curry leaves, hing/asafoetida, chopped onions, vegetables of your choice like capsicum, carrots, beans, peas, grated ginger, for garnishing lemon juice, grated coconut, coriander leaves, roasted peanuts, salt, turmeric powder, and sugar.

Step 3: Choose the right type of poha

There are different types of poha available in the market depending on their thickness. Thin poha is used for making light snacks such as Chivda. Medium and thick poha are used to make upma, since they absorb the water or any other liquid used for cooking slowly and do not break easily. Rinsing of the poha is important, but they should not be soaked in water, as it turns them soggy and mushy. Flattened rice should be rinsed for some seconds in water till they turn soft. If soaked for a long time, then they will become soggy and lose their shape. To check the readiness of poha, take a piece between your index finger and thumb, then apply some pressure. If it breaks easily, then the poha is ready to be used. To enhance the flavor of poha upma, medium-thick variety is best used.

Step 4: Prep the vegetables and aromatics

There are many vegetables that can be used in poha upma. The commonly used veggies are onions, carrots, green peas, beans, capsicum, tomatoes, and more. It is better to chop them into small pieces for a better taste and consistency. Peas can be added as fresh or frozen. The other ingredients used for prepping are grated ginger and slit green chilies for flavor and aroma. Curry leaves are also used for tempering. It is better to have all the ingredients ready before starting the cooking process. The type of veggies to be used for making poha upma can be seasonal and depends on the availability in the market. Too many veggies can make the dish heavy and less poha will make it tasteless. There is no hard and fast rule about the veggies that need to be used. One can add their choice of veggies or other ingredients such as grated beetroot for color or grated sweet corn for some crunch.

Step 5: Temper well

Tempering is important in order to give flavor and taste to a dish. In a pan, add ghee or oil and heat it on a low flame. Once the ghee is hot, add mustard seeds and let them crackle. After that add urad dal and chana dal and roast them till they become golden brown in color. This gives a nutty flavor to the dish. Then, add slit green chilies, curry leaves, and a pinch of hing/asafoetida for some flavor and aroma. After that add chopped onions and fry them till they become translucent.

Step 6: Cook and flavor the vegetables

Add the chopped veggies into the pan with the onions. Add some salt and fry them for a few minutes. The veggies should be tender but firm and crunchy. If the veggies are hard, then they can be cooked separately and then added to the poha upma. For harder veggies like carrot or beans, you can add some water, cover the pan and let them steam for a while. Once cooked, add turmeric powder, and a pinch of sugar to enhance the taste. You can also add some grated ginger for flavor.

Step 7: Mix in the poha with vegetables

Add the rinsed and drained poha to the vegetables in the pan. Add some salt and a little water and mix everything well on low flame. Ensure that you mix everything gently, so that the poha do not break. Cover the pan with a lid and let it cook for 2–3 minutes on low flame. This will allow the steam to cook the poha and veggies together. After that, you can open the lid and mix everything well. It is important that you do not overcook the poha, as it may become sticky. Once cooked well, your poha upma is ready to be served.

Step 8: Add texture with peanuts and coconut

Roast some peanuts in ghee and add them to the cooked poha upma for some extra crunch and flavor. You can also add some grated coconut for some sweetness and flavor. This combination of peanuts and coconut gives the dish a nice texture and flavor. Some people also like to add cashew nuts or fried gram dal instead of peanuts. It is totally up to you what you like to add to the poha upma.

Step 9: Balance the flavors with lemon and coriander

Squeeze some lemon juice on the cooked poha upma and mix it well. This will give it a nice tangy flavor. Garnish it with some chopped coriander leaves for some freshness and flavor. Some people also like to add some freshly ground black pepper or garam masala for some extra flavor. Again, it is totally up to you what you like to add to the dish. Lemon juice and coriander leaves balance the flavors of the dish and give it a nice aroma.

Step 10: Avoid the common mistakes

The common mistakes that are usually done while making poha upma are: 

1. Using the wrong type of poha 

2. Soaking the poha for a long time 

3. Overcooking the veggies 

4. Overcooking the poha 

5. Adding too much water 

6. Not tempering properly 

7. Not adding enough salt or spices 

Step 11: Check out some variations

There are many variations of poha upma that can be made by adding different ingredients to it. Some of the variations are:  

1. Maharashtrian Poha Upma 

2. Gujarati Poha Upma 

3. Kanda Poha 

4. Vegetable Poha 

5. Peanut Poha 

6. Coconut Poha 

7. Tomato Poha 

8. Sev Poha 

9. Mix Veg Poha 

Step 12: Pair it with the best

Poha upma can be paired with any side dish of your choice. It can be served with some pickle, chutney, curd, papad, or even with some fruits. It is a complete meal by itself and does not require any accompaniments.

Step 13: Conclusion

Poha upma is a very nutritious and healthy breakfast dish that is loved by all. It is light, filling, and very easy to make. Poha upma is a dish that can be enjoyed any time of the day. It is best when served hot with some lemon juice and coriander leaves. It is also a very versatile dish that can be customized according to your taste. You can add more or less of the ingredients mentioned in the recipe, according to your preference. This dish can be enjoyed with some curd or pickle as well. Poha upma is not just a dish but it is a comfort food that is sure to please everyone.