Prep Time: 08 hours

Cook Time: No Cooking Involved

Servings: 1 Serving

 Poha is Flattened rice, which is rice flattened into light, dry flakes. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. This may come as a surprise to many, but poha is good probiotic food too. This is because the dish is made by parboiling paddy and then drying it out in the sun for a few hours. After this, the dried product is beaten flat to make poha. The finished product has undergone fermentation and hence retains the microbial flora from the partially digested carbs and proteins, which is healthy for the gut.

In North Karnataka, poha is used to make a health drink to soothe stomach ailments, as explained by the chef at the homestay when we visited Gokarna. Do try this recipe for a quick breakfast idea.

Ingredients

• Red poha: ½ cup
• Jaggery powder: to taste
• Rock salt: a pinch
• Pepper powder: ¼ tsp

Method

• Soak poha overnight. Ensure the poha is submerged in the water.
• In the morning blend the soaked poha, with salt, jaggery and pepper powder.
• Add water to get the consistency preferred.
• Can be consumed immediately or chilled.

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Wellcure tip

• You can use coconut milk to blend the poha to make the drink.
• Jaggery is used for sweetening. You can also skip it and make a savory drink by adding lime juice and salt.

Eating guide

• Food group: Grains 
• It can be eaten for breakfast or as a summer cooler on a hot afternoon.
• It can be served without coconut milk as a remedy for stomach ailments.

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