Experiment with rice flakes (poha) from India. Soaked before frying yields a moist, soft, cereal. Boiled becomes a mash. But dry-fried into crispies is an excellent snack in Maharashtra. Discovered in Pune, India cooking with Chitra’s Uncle.
Ayurveda Notes (help)
Fried food aggravates pitta and kapha. In this recipe, the rice is under hydrated causing constipation in vata.
Dosha: Vata+ Pitta+ Kapha+
Qualities: Heavy, Oily, Dry
Tastes: Sweet, Pungent, Salty
Recipe - (Help with Cooking)
Serves: 4
Cooking Time: 10 minutes
1 cup poha
1 tblsp coconut flakes
1 tblsp peanuts
2 tblsp oil
1 tsp mustard seed
1 tsp turmeric
1 tsp cumin
1 tblsp cilantro
¼ tsp salt
¼ tsp pepper
1 lime
¼ c thin, crispy, fried rice noodles.
All ingredients above optional. Soak poha in cool water 3 minutes then drain. Heat oil and fry mustard seed, turmeric, and cumin until lightly browned or mustard seeds start popping. Add poha and fry 1 minute. Add remaining ingredients, mix, and garnish with rice noodles on top.