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.

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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.

Baked Poha, Baked Atukulu, Savory Beaten Rice Cake, Savory Flattened Rice Cake, indian Recipe, Savory Bake, Maharashtrian Cuisine,  Maharashtrian Food,

Source: Tarla Dalal
Total Time: 20 – 27
Preparation: 10 – 12 minutes
Bake Time: 10 – 15 minutes
Serves: 2 – 3

Ingredients:

  • 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.)

Preparation:

  • 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

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