Poha | Quick Breakfast

Not everyday do you get sufficient time to make dosa or rotis for breakfast. On days when you are in a rush or short of options, there are plenty of alternatives for breakfast. One of my most favorite options is the avil/ avalakki or poha. At home, we normally make it with a heavy lemon flavoring or a tamarind based like puliyodharai. Otherwise plain and simple with a tadka and lots of grated coconut. But i really like the maharashtrian way of making it- with potatoes.  I had some leftover corn kernels. So i decided to throw that in for a good measure along with the potatoes. Adding peanuts makes sure that you have a really crunchy poha.
What's more, if you try it the way i tried, it gets done fast, is great to taste and filling too.

Preparation Time: 5 Mins
Cooking Time : 10 Mins 

Ingredients:

1 cup of Beaten Rice , i used the thin variety
1 potato, chopped into thin pieces
1 onion, chopped
1 tsp Mustard
1 tsp Jeera
A pinch of hing
A handful of corn kernels
3 green chillies, slit
3-4 curry leaves
A few sprigs of coriander, finely chopped
1 tsp channa dal
2 tbsp peanuts
Salt to taste
Lemon for extra zing
1 tbsp oil

Method:

Wash and slice the potatoes into small thin pieces. Add the corn kernels to it, some salt, sprinkle some water and microwave for 2 minutes.

In a pan, add some oil. Once it heats up, add mustard. When it starts spluttering, add the jeera, hing, channa dal, curry leaves and peanuts.

Once they start browning, add the chillies and the onions. Add some salt to taste. Allow it to fry.

At this point, depending on how thick your beaten rice is, you will have to wash or soak it. I use the thin variety- the paper avil.

So all i needed to do is to put it in a colander run it under the tap. If you are using the slightly thicker variety, do soak it for a couple of minutes before using. It takes some trial and error to figure out the optimum soaking or washing time for the beaten rice. I have ended up with white color lumps at times when i have over washed :)
Once the beaten rice is moist, add it along with the potatoes and corn into the skillet. I turn off the heat here and leave it to cool for a few minutes. Mixing the really wet beaten rice along with the hot aloo with make the poha mushy. Once it cools down, add some salt and toss it well so that all the ingredients get mixed well.
Top it with some lemon juice and garnish with coriander leaves. If you want some more flavor, add half a tsp of sugar to it and mix well.
Serve hot!