TRAVEL / NO-COOK POHA, how to make No-cook Flat rice, how to make travel flat rice

Recently when,  with a travel group, I had been to China, a fellow traveller from Bengaluru was carrying this packet , store bought, which was labelled as "Gojju avalakki", which is mentioned so in Kannada, and which means, tangy, tamarind Flat rice/poha. It was so useful. She made use of this at the Shanghai airport too, just by adding some boiling hot water, it was delicious. At that moment, I had promised myself to give it a try, so that it will be useful to you all.
This is so ideal when we travel abroad, especially to places where we find it hard to find vegetarian food. We have to neatly pack them in disposable containers, just mix in hot water, allow it to rest for 15-20 minutes...that's all....anyway, we either carry a small electric kettle with us or there will be one in the room...so there is no problem about hot water...
In Indigo flights, I  have also seen the flight attendant serve this Poha under a brand name "Suhana", where she just pours hot water, allows it to rest for 10 minutes and serves.
Please check my glossary for any unknown terms

The neatly packed ziplocs

Ingredients

Poha/flat rice - 4 cups, sun-dried for 3-4 hours, and coarsely powdered in a blender

Tamarind powder - 3 1/2 tsps

Roasted methi/ fenugreek powder - 2 tsps

Peanuts - 1 cup

Salt to taste (roughly 4 tsps)

For seasoning

Gingely oil - 4 tbsps

Hing/asafoetida powder - 1 tsp

Turmeric powder - 1 tsp

Mustard seeds - 1 1/2 tsps

Broken urad dhal - 3 tsps

Channa dhal - 3 tsps

Broken red chillies - 12

Curry leaves - a bug handful, washed and wiped well

Recipe Cuisine: South Indian; Category: Lunch/Dinner/travel food

Prep time: 10 mts; Cooking time: 10 mts

Tamarind drying time: 4-6 days

Yields 2 ziplocs, which can be refrigerated, and used when needed.

The coarsely powdered poha. Keep it in a plate for 3-4 hours in good sunlight, allow it to cool down for 10 minutes, then powder.

Add the tamarind powder

and mix well.

Add the roasted fenugreek/methi powder

Heat a pan with 2 tbsps  oil, add asafoetida and turmeric powders and curry leaves, wait till the curry leaves become crisp, 

and pour on top of the poha

Now, add the peanuts...roast them nicely and...

add to the poha

Heat the balance 2 tbsps oil, and season mustard seeds, urad and channa dhals and red chillies, wait till all turn golden...and...

add to the poha. add salt too.

All mixed well...and...

packed.

When you want to make, take it in a cup or mug, the quantity you need. In the meantime, keep boiling hot water ready. Pour not to immerse the poha, but to 3/4 level of the poha.

Cover with a plate and leave it aside for 15-20 minutes.

Open and gently stir. See how nice it is!!! How grainy it is!!!

After mixing, do check the salt. I needed to add some.

                                                 This post first appeared in www.malpatskitchen.com
                                                                             Notes
 * I took the pain of drying the tamarind for 4-6 days, and powdered them. But now, I have found out, in a gourmet store, tamarind powder is readily available. That makes the work very easy.
*Most ideal for travel, with a cup of curds/yogurt.
* In case you do not get tamarind powder, here's a small tip about powdering tamarind. Clean it well, microwave for 30 seconds, then separate them one by one, and keep them directly on a clean floor in direct sunlight. Microwaving tamarind makes it soggy at first, but they dry very soon.  Take them inside the house ,  in the evening. This way, they get dried fast...within 6 days. Then powder it in  a blender. It will appear to stick together, but when you separate it with your dry hands, the powder will be grainy and fluffy..

Categories: Janmashtami neivedhyams, South Indian Breakfasts, Tiffin Varieties