Poha is a classic breakfast, it’s an easily digestible form of rice and is very popular across India. Every region has a different style of Poha making. Poha is a good source of vital minerals and vitamins including iron. This Red Poha Healthy Breakfast Bowl with a yoghurt dip is highly nutritious and can be prepared very easily.
Red Rice Poha – is made from the red variety of rice called ‘Hsasundi’. Red rice Poha contains fibre & bran. This is a thicker variety and is rich in taste. And can be made into many interesting dishes. Overall, all that you can prepare using white Poha, can be prepared using red Poha with the additional health benefits.
Truefarms Red Poha is a 100% organic product. Which has high fibre content and makes you feel full for longer and helps maintain bowel health, lowers cholesterol, controls blood sugar levels and the best part —- helps in weight loss Truefarm Foods Organic Red Poha, 300g.
Truefarms have a good variety of organic products, that are nourishing and does not harm our environment. Their team engages with farming communities across the world to cultivate 100% organic crops.
As Red rice Poha is slightly coarser in texture as compared to white Poha, You need to soak it in warm water first, for at least 10 minutes, so that it softens. Do remember to cover the bowl of the soaked red Poha, during that 10 minutes.
1/2 to 1 cup of water is needed for 2 cups of Poha (this varies according to the thickness of the Poha).
2 cups red rice PohaTruefarm Foods Organic Red Poha, 300g
Warm Water to soak the Poha
Salt, to taste
To be Ground to Paste:
1/4 cup Fresh coconut
1/4 cup Coriander (Dhania) Leaves, roughly chopped
2 Green Chillies
1 tablespoon organic Jaggery powder Truefarm Foods Organic Jaggery Powder, 500g
1 tablespoon Lemon juice
1 teaspoon Cooking oil
1/2 teaspoon Mustard seeds
1 teaspoon White Urad Dal (Split)
2 sprig Curry leaves, roughly torn
blanched green peas
balanced carrot strips
Green beans blanched
Baby potatoes boiled
Oil to brush the vegetables
Salt and pepper to season
1 cup plain hung yoghurt whisked
1 garlic cloves, finely minced
Freshly squeezed lemon juice (half a lemon)
1/2 a teaspoon of sugar
Salt to taste
Chopped fresh coriander
Soak the Poha using warm water for 10 minutes along with little salt in a bowl, seal with a lid and keep aside.
Using a mixer grinder, combine the fresh coconut, coriander leaves, green chillies, organic jaggery, lime juice. Grind to a coarse mixture, making sure you do not make it smooth. Transfer to a bowl and set aside.
Heat a skillet with oil on medium flame, add the mustard seeds, urad dal, curry leaves and allow it to splutter. Add the ground coconut coriander mixture to the skillet. Cook for a couple of minutes and add the soaked and drained red rice Poha and give it a toss. Add salt according to taste.
For roasted vegetables
Heat the oven at 180*C. Brush the base of a baking tray with oil and, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle or brush the vegetables with some more oil. Roast the vegetables for 20- 25 mins until tender and golden brown.
Mix all the ingredients together using a wire whisk and test the seasoning. Keep in the fridge and use as a drizzle on the top of the breakfast bowl.
Place prepared Poha in a bowl and place roasted vegetables on the top. Drizzle with yoghurt dip and have a hearty healthy filling breakfast.
Another Red Poha Recipe – Red Rice Poha Recipe