What are fastest meal ideas using poha or suji in rotation?

Question

What are the fastest meal ideas using poha or suji in rotation? Get quick and easy recipes for these versatile and affordable staples.

Answer 1

Poha can be quickly turned into Poha Upma, while Suji (semolina) can be used to make Rava Upma or instant Rava Dosa for fast and delicious meals. These options are ready in under 30 minutes.

Detailed Explanation:

Let's explore how to make quick meals using poha and suji:

Poha Upma:

1. Rinse the poha (flattened rice) under running water for a few seconds until it softens. Don't soak it for too long, or it will become mushy.
2. Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
3. Add chopped onions and green chilies. Sauté until the onions turn translucent.
4. Add turmeric powder, salt, and sugar to taste. Mix well.
5. Add the softened poha and mix gently until everything is well combined.
6. Garnish with chopped coriander leaves and a squeeze of lemon juice. Serve hot.

Rava Upma:

1. Dry roast the suji (rava/semolina) in a pan until it turns slightly golden and aromatic. This prevents it from becoming sticky. Remove and set aside.
2. Heat oil in the same pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
3. Add chopped onions, green chilies, and any vegetables you like (carrots, peas, beans). Sauté until the vegetables are slightly tender.
4. Add water (usually double the amount of rava) and salt to taste. Bring the water to a boil.
5. Slowly add the roasted rava to the boiling water, stirring continuously to prevent lumps from forming.
6. Cover the pan and let it simmer until all the water is absorbed and the rava is cooked through.
7. Garnish with chopped coriander leaves and a dollop of ghee (optional). Serve hot.

Instant Rava Dosa:

1. In a bowl, mix rava, rice flour, all-purpose flour (maida), salt, and water to form a thin batter. The batter should be thinner than regular dosa batter.
2. Add chopped onions, green chilies, coriander leaves, and cumin seeds to the batter. Mix well.
3. Heat a non-stick pan or griddle. Pour a ladleful of batter onto the hot pan, spreading it quickly and thinly.
4. Drizzle oil around the edges of the dosa.
5. Cook until the dosa turns golden brown and crispy. Flip and cook for a few seconds on the other side.
6. Serve hot with chutney or sambar.

Pro Tip:

For a richer flavor in Rava Upma, add a tablespoon of cashew nuts and urad dal (split black lentils) along with the mustard seeds and cumin seeds. Fry them until golden brown before adding the other ingredients. This adds a delightful crunch and nutty flavor to the upma.