Baked Poha ~ Baked Atukulu ~ Savory Flattened Rice Cake
Couple of months ago when I saw baked poha recipe in Tarla Dalal’s email newsletter, I bookmarked the recipe, keeping this Bake-a-thon in mind. I was skeptical about the recipe but wanted to give it a try as I had some thick poha on hand and it is an easy recipe. To my surprise, it turned out pretty good. It reminded me of dhokla and wished I had some green chutney to go with it.
Washed poha ~ flattened rice ~ beaten rice is mixed with yogurt and semolina, flavored with green chilies, lime juice, salt and sugar, and baked in a greased dish for 10 – 15 minutes until the poha mixture is cooked and firm. A tempering is poured over poha before baking. When I tasted it, the sour taste of yogurt and tempering on the top reminded me of dhokla. I ate poha as it is and all along wished I had some green chutney to go with it. If one likes dhokla, they might like this as well. Give it a try and you might be surprised as I was. The recipe serves 2- 4 but I finished it all off in a span of 2 – 3 hours.
Source: Tarla Dalal
Total Time: 20 – 27
Preparation: 10 – 12 minutes
Bake Time: 10 – 15 minutes
Serves: 2 – 3
- 1 tbsp. Semolina ~ Sooji
- 1 tbsp. Water
- ½ cups Yogurt
- 2 tbsp. finely chopped Cilantro and more for garnish
- 2 tsp. or 5 small Green Chilies, chopped
- 1 tbsp. Sugar (I didn’t use)
- 2 tsp. Lime Juice
- 1 ½ cups Thick Poha ~ Beaten Rice ~ Flattened Rice ~ Atukulu
- ¾ – 1 tsp. Salt (adjust to taste)
- 1 ½ tbsp. Oil
- ½ – 1 tsp. Mustard Seeds (I used ½ tsp. and felt that was too much)
- Dash – Pinch of Asafoetida (I used a dash, which equals 1/16 tsp. and pinch = ⅛ tsp.)
- Soak semolina in 1 tbsp. water for 10 minutes.
- Preheat the oven to 400F.
- Grease or spray a baking dish with oil and keep aside.
- Chop green chilies and cilantro. Squeeze lime juice and keep aside.
- Wash poha, drain and keep aside.
- Take poha, yogurt, green chilies, cilantro, sugar (if using), lime juice, semolina in bowl. Mix well.
- Transfer to baking dish and spread evenly.
- Take oil in a pan, when hot add mustard seeds and let splutter.
- Add asafoetida, mix well.
- Pour it evenly over poha.
- Bake in a preheated oven for 10 -15 minutes. I baked for 11 minutes. Poha mixture should become firm and cooked. I tasted to check for doneness.
- Garnish with cilantro and serve hot or warm.
This is part of the Bake-a-thon 2015