Last year, when I visited Indore, I realised how big poha was in that city. Morning begins with a plate of poha and jalebi, because after the spicy poha you need something that would soothe your tongue. Personally, I love aloo poha with a hint of Kari patta. These are part of my healthy breakfast list. So, when Shabana Azmi, the famous actress cum activist tweeted , ‘Upma cooked by Ketki for breakfast in florence’ with a picture of poha, I was amused, just like the numerous faceless people of social media.

For once, the nasty tweets were replaced with some really hilarious ones– calling oranges eggs–to dosa as chapatis She took them sportingly as well, later tweeting that she meant poha but wrote upma. So for the uninitiated, the Upma or Uppittu is most common dish in South Indian, Maharashtrian, Srilankan and Tamil breakfast. I remember my south Indian friend who used to get upma every week. “Upma is a thick porridge from dry roasted semolina or rice flour. You can add vegetables and spice it up your way.

It is a very healthy breakfast option eaten in all parts of the country now,” says Chandreyee Saha, a food blogger and a food critic. Just as upma, Pohay or Pohe is popular in Maharashtra, Madhya Pradesh , Gujarat, Karnataka ,and Telangana.” Though poha originated from Maharashtra but most of us have made it our own–adding our likes and dislikes to the dish. Poha is generally served with a spicy chutney called usal,” says Chandreyee.

Here are the recipes for Upma and Poha

1.Dry roast rava on a low to medium heat until crunchy. …
2.Add oil to the same pan, add urad dal, chana dal, mustard, cumin and cashews.
3.Add onions, ginger, curry leaves and green chili. …
4.Pour water and add salt as needed.
5.Bring the water to a boil. …
6.Cover and cook on a low flame until the water evaporates.

Poha recipe with potato

1.roast the peanuts till they become crunchy and keep aside.
2.pick 1.5 cups poha. …
3.sprinkle ½ tsp turmeric powder, 1 tsp sugar and salt (as required) in the poha.
4.gently mix with your hands.
5.heat 2 tbsp oil in a pan or kadai.