vegetariandairy-free
maharashtrian
Kanda Batata Poha
10 min
407 cal
8gProtein
59gCarbs
16gFat
1Recipes
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Aromatic, energy-giving upma with a comforting cup of chai. Perfect for busy mornings!
A beloved South Indian breakfast staple, this savory porridge is made from roasted semolina and simple spices. It's light, fluffy, and comes together in under 30 minutes for a wholesome start to your day.
Serving size: 1 serving
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving
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Aromatic, energy-giving upma with a comforting cup of chai. Perfect for busy mornings!
This maharashtrian dish is perfect for breakfast. With 365.78 calories and 11.9g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes fragrant and the grains look dry and separate. Do not let it brown. Transfer to a plate and set aside.
In the same pan, heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, chana dal, and cashews (if using). Sauté for about a minute until the dals and cashews turn light golden.
Add the hing, curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and the mixture is aromatic.
Add the finely chopped onion and sauté for 2-3 minutes until it turns soft and translucent. If using mixed vegetables, add them now and cook for another 3-4 minutes until they are slightly tender.
Pour 2.5 cups of hot water into the pan. Add the salt and sugar, and stir well. Increase the heat and bring the water to a rolling boil.
Reduce the heat to low. With one hand, slowly and steadily pour the roasted rava into the boiling water. With the other hand, stir continuously and vigorously to prevent any lumps from forming. The mixture will thicken quickly.
Once all the rava is incorporated and has absorbed most of the water, cover the pan with a tight-fitting lid. Let it cook on the lowest possible heat for 3-5 minutes. This steaming step is crucial for making the upma soft and fluffy.
Turn off the heat and let the upma rest, covered, for another 5 minutes. Open the lid, add the fresh lemon juice and chopped coriander leaves. Gently fluff the upma with a fork to mix everything. Serve hot.
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.