Red poha upma is a healthier breakfast prepared with red rice flakes. More nutritional, flavorful and tasty upma. Stepwise photos and quick video recipe.
Last month when I bought this pack of this, I wanted to make upma first and post. I have already made several times using red poha but never thought to make post.
When I made red aval payasam post, I just loved the color, flavor and how hearty, filling it was. Since what I bought was getti aval (thick variety) I thought red poha upma will turn out perfect.
As I expected, it was too good and turned out perfect without turning mushy.
🌾 Poha variety
There is thin, medium thick and thick variety available in shops. I have tried thin and thick so far.
Thin aval, medium aval does not need excess water while soaking. Just wash and keep aside for 10 mins and you will get fluffy poha.
Thick aval needs water, just to immerse it and soak, you get perfect soft poha.
💭 Top tips
To get moist results, soak for long time and cook in low flame to ensure softness.
Likewise, to avoid getting mushy, these two factors matters - Soaking time and water amount we use to soak.
Use generous oil to avoid dry result. You can choose a good cold pressed coconut oil or sesame oil.
🎥 Video
Are you a video person, watch the short video here.
📝 Related posts
Recipe card
Red poha upma recipe
Ingredients
- 1 cup Red aval
- 1 Onion
- 3 tablespoon carrot
- 4 Green chilli
- 2 teaspoon coconut oil
- Salt
To temper
- 1 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- Curry leaves
Instructions
- Wash and soak red aval with required salt, water just to immerse it. Keep aside for 15 mins.
- In a pan, heat oil. Splutter mustard, followed by urad dal, chana dal and curry leaves.
- Then add ginger, green chilli, finely chopped carrots, finely chopped onion.
- Saute until onion turns soft.
- In goes soaked red aval. Mix the upma gently. Level and cook covered for 5 mins.
- In between stir once to ensure even cooking. Once done switch off the flame and give it a mix.
- Keep covered until serving. Give a generous drizzle of oil just before serving.
Video
Notes
- Adjust soaking time and water depending on the thickness of aval.
- Avoid dryness by serving with a drizzle of coconut oil or sesame oil.
📸 Stepwise photos
1. Wash and soak red aval with required salt, water just to immerse it. Keep aside for 15 mins.
2. In a pan, heat oil. Splutter mustard, followed by urad dal, chana dal and curry leaves. Then add ginger, green chilli, finely chopped carrots, finely chopped onion.
3. Saute until onion turns soft. In goes soaked red aval.
4. Mix the upma gently. Level and cook covered for 5 mins.
5. In between stir once to ensure even cooking. Once done switch off the flame and give it a mix.
Keep covered until serving. Give a generous drizzle of oil just before serving.
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