Poha Upma or Atukula Upma is one of the easiest South Indian Breakfast recipes made with flattened rice and other spices. Learn how to make this recipe with step by step image instructions along with tips and video.
Our version of Aval upma is simple; if you want we can even add veggies to it. When adding vegetables we can save time by boiling separately by adding a pinch of salt to them or else slice them into small pieces and cook with onions with lid covered.
When we add extra vegetables like potato, carrot, beans, etc. we can add little salt while boiling or else we need to adjust salt. The lemon extract gives it tangling flavour while peanuts and chana dal give crunchy flavour.
In generic we call this recipe as Poha upma whereas Atukula Upma in Andhra and Avalakki or aval upma in Karnataka. Whatever the name we call with, poha is one of the healthy ingredients made by parboiling rice and then flattened.
Based on the quality, we get in two variants thin and thick. Each version has its own importance, our recipe uses thick version.
TIPS to make perfect Poha Upma or Atukula Upma:
* Based on the quality of poha soaking time depends, so thin poha takes less time.
* If you want more nutritious we can add boiled vegetables.
* If you are adding veggies directly to this recipe, lower the temperature and cook on low to medium flame with lid covered.
* Lemon juice must be sprinkled at the end of the recipe or else recipe may taste bitter.
* If you want the crunchy flavour to this recipe, add a generous quantity of peanuts, chana dal and moong dal.
* To give tangling flavour, add few drops of lemon extract at the end of the recipe.
For detailed tips and notes along with ingredients visit:
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