Is it a good idea to pre-soak poha to save time? Find out if this method works or if it's better to soak it right before cooking for the best texture.
1 Answer
Pre-soaking poha too far in advance is not recommended as it can become mushy and lose its texture. It's best to soak it just before you're ready to cook.
Detailed Explanation:
Poha, or flattened rice, is a delicate ingredient that readily absorbs water. When soaked for an extended period, it tends to break down and become overly soft, resulting in a less-than-desirable texture for your breakfast. The ideal method is to rinse the poha under running water for a few seconds until it's softened but still holds its shape. Then, let it sit for only 2-3 minutes before adding it to your recipe. This short soaking time ensures that the poha is hydrated enough to cook properly without turning into a paste. If you absolutely need to prep ahead, you can rinse the poha and then immediately spread it out on a large plate or tray to air dry slightly. This will slow down the absorption process. However, even with this method, it's best to cook the poha within an hour or two for optimal results.
Pro Tip:
To prevent mushy poha, add a squeeze of lemon juice after soaking. The acidity helps to keep the poha grains separate and prevents them from sticking together during cooking.