Poha (rice)

Poha is a popular Indian breakfast dish made from flattened rice. It is known by various names across different regions of India, including aval in Tamil, avalakki in Kannada, chiura in Bhojpuri, chuda in Odia and pauwa in Gujarati.

Origin and History

Poha is believed to have originated in the Indian subcontinent, and it is a staple in many regions of India. The process of making poha involves parboiling paddy and then flattening it to produce light dry flakes. These flakes are then used in a variety of dishes, the most common of which is the breakfast dish also known as poha.

Preparation and Varieties

The basic preparation of poha involves washing the flakes in water and then tempering them in oil with mustard seeds, turmeric, chili powder, and onions. It is often garnished with fresh coriander and served with a side of yogurt or chutney. Variations of the dish may include additional ingredients such as peas, potatoes, and other vegetables.

There are many regional variations of poha. In Maharashtra, it is often served with a side of spicy green chutney and sev, while in Madhya Pradesh, it is cooked with a special spice mix and is known as Indori Poha. In Bengal, it is sweetened with sugar and served as a dessert called Chire Doi.

Nutritional Value

Poha is a source of healthy carbohydrates. It is low in calories, making it a good choice for those trying to lose weight. It is also rich in iron and fiber, and is considered a good meal option for diabetics.

Cultural Significance

Poha holds a significant place in Indian cuisine and culture. It is often served as a breakfast dish, but can also be eaten as a snack or a light dinner. It is commonly served at tea time, and is also a popular street food in many parts of India.