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

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.