Servings
Font
Back
Aval Upma | Poha Upma
4.7 from 22 votes

Aval Upma | Poha Upma

This vegetable poha upma is a quick and tasty snack recipe of upma made with flattened rice, mixed veggies, herbs and spices.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 to 4
Course: Breakfast, Snacks, Brunch
Cuisine: Indian

Ingredients

prep ingredients for aval upma
  • 2 cups poha parched rice or flattened rice, thick
  • ½ teaspoon turmeric powder
  • ½ teaspoon sugar or add as per taste
  • salt as required
veggies
  • 1 potato medium
  • 1 carrot small to medium
  • 1/3 cup green peas - fresh or frozen
tempering and other ingredients
  • 2 tablespoon neutral cooking oil generic cooking oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon chana dal (split husked bengal gram)
  • 1 teaspoon urad dal (split husked black gram)
  • 10 to 12 cashews or 1 tablespoon peanuts
  • 1 red chili dried
  • 1 or 2 green chilies - chopped
  • ½ inch ginger - finely chopped
  • 8 to 10 curry leaves
  • 1 pinch asafoetida (hing)
  • 1 onion finely chopped or 1/3 cup finely chopped onion, medium
  • 2 tablespoon coconut optional, grated
  • 2 to 3 tablespoon Coriander leaves chopped
  • 1 lime or lemon for serving, small

Instructions

prepping veggies
    Cup of Yum
  1. You will need to steam veggies if you plan to add them. I used 1 potato, 1 carrot and some peas. 
  2. Once steamed, peel and chop the potato and carrot and keep aside. You can also cook the veggies directly with the tempering in the pan. You can even skip the veggies.
prepping poha
  1. Rinse 1 cup thick poha in water in a colander or strainer for a couple of times. The poha just need to get softened. So rinse gently.
  2. Add 1/2 tsp turmeric powder, sugar and salt to the poha.
  3. Mix gently. Keep aside.
tempering and making poha upma
  1. In a pan, heat 2 tbsp oil and add 1 tsp mustard seeds.
  2. When the mustard seeds crackle, add 1 tsp chana dal (optional), 1 tsp urad dal (optional) and 10 to 12 cashews. You can also add peanuts instead of cashews.
  3. Stir and saute till both the dals and cashews turn golden.
  4. Now add 1/3 cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp chopped green chilies, 1 dry red chili, 8 to 10 curry leaves and a pinch of asafoetida (optional).
  5. Stir and saute till the onions turn translucent.
  6. Add the veggies and stir very well.
  7. Then add the poha. Stir and mix gently. Check the taste and add more salt or sugar if required.
  8. Ensure that everything gets mixed evenly and cook on a low flame for 3 to 4 minutes. After mixing you can also cover the pan and allow the upma to steam for 3 to 4 minutes on a low flame.
  9. Lastly add 2 to 3 tbsp chopped coriander leaves and mix gently. 
  10. You can also add 2 to 3 tbsp grated coconut at this step. You can also drizzle some lime or lemon juice and mix. Or serve the poha upma with lime slices.
  11. Serve poha upma hot or warm with lemon or lime slices or a lemon pickle.

Notes

  • The addition of vegetables is optional.