Indori Poha Upma Recipe: 59 Photos
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FAQ
The Indori Poha is quite distinct than its Maharashtrian onion counterpart. One thing that differentiates it is the fact that in the Indore-style poha, onions are added as a topping and not sautéed. Along with onions, fresh pomegranate pearls, coriander leaves and some more special ingredients are added as toppings.
It contains steamed poha (flattened rice) and is usually served with a unique combination of jalebi (called poha-jalebi combined), sev, usal, sliced onions and fennel seeds. Unlike the other varieties of Poha found across India, Indori Poha is cooked in steam instead of being cooked directly with other ingredients.
FOR POHA For this recipe we have to use thick (mota) poha. There is a thin variety that comes which is used to make crispy chida namkeen. Thin poha will become clumpy and mashed up in this recipe so pick thick poha only.
Flattened rice. Flattened rice is a breakfast staple in South Asia where it is called poha, aval, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh.);})();(function(){window.jsl.dh(asy8ZtjjLarUwPAP1-SeuAs__101,
So, Indori Poha offers a balanced combination of carbohydrates, proteins, healthy fats, vitamins, minerals, and antioxidants – making it a nourishing choice for breakfast! Keep in mind that these values are estimates and can vary based on portion sizes, specific brands of ingredients, and other variables.