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    Poha

    watch the jar ↓

    A teal bowl of bright yellow poha seen from above, topped with a sprig of coriander, a spoon resting in it, on a striped cloth4,000+ cooks
    ★ 4.1
    • Total time:18min
    • Your hands-on time:11min you
    • Longest hands-free stretch:4min free

    How upliance makes poha, step by step

    Outside the jar · a sieve
    +2 min draining
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Poha. Done.
    11 min7 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • STIR
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, tempers, sautés and cooks, and the screen tells you what to drop in next. The poha soaks in a sieve before you start; everything else happens in the jar. Scroll to watch it make kanda poha from above.

    2. You, 2 min

      Rinse & soak the poha

      +−How long?

      Use medium or thick poha; thin poha turns to mush. Put 120 g in a sieve set in a bowl, pour over about 800 ml of water and leave it 2 minutes (thick poha: 5). Lift the sieve out and let the water drain away, then toss the poha with 1 tsp salt and 1 tsp sugar and set it aside. It goes into the jar last.

    3. You, 5 min

      Peel & quarter the onions

      +−How rough?

      While the poha soaks: peel 2 onions and cut each in 4. Peel a small (3 g) piece of ginger and pull the stem off 1 green chilli. For the finish, fine-chop 4 coriander stems and squeeze ½ tbsp of lemon juice. Chopping the onions, chilli and ginger fine is the jar's job, not yours.

    4. Line drawing: adding ingredients to the jar
      You, 15 s

      Drop 1 of 5

      +−What goes in

      Just the green chilli and the peeled ginger, into the empty jar. Lid and crown on.

    5. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops chilli & ginger

      +−No knife?

      Ten seconds of blade and the chilli and ginger are minced fine, no board, no stinging fingers. Scrape the sides down once it stops.

    6. You, 30 s

      Drop 2 of 5

      +−What goes in

      The tadka: 2 tbsp refined oil, ½ tsp mustard seeds and 10 curry leaves, right on top of the chopped chilli and ginger. Leave the crown off.

    7. Line drawing: crown lifted off the lid
      upliance, 30 s

      Crackles the tadka

      +−Why crown off?

      With the crown off, upliance heats the oil and stirs slowly till the mustard seeds pop and the curry leaves crisp. Thirty seconds, no spluttering kadhai to guard.

    8. You, 30 s

      Drop 3 of 5

      +−What goes in

      Both onions in quarters and ½ tsp turmeric. Lid and crown back on.

    9. Line drawing: jar with lid and crown on
      upliance, 8 s

      Chops the onions fine

      +−No tears?

      Eight seconds and two onions are chopped fine, already streaked yellow with turmeric. No knife, no onion tears. Scrape the sides down once it stops.

    10. Line drawing: adding ingredients to the jar
      You, 15 s

      Drop 4 of 5

      +−What goes in

      20 g of roasted salted peanuts, so they cook in with the onions. Keep the other 30 g for the top. Crown off.

    11. Line drawing: crown lifted off the lid
      upliance, 4 min

      Sautés onions & peanuts

      4MIN FREEput the chai on
      +−Till when?

      Crown off, so the moisture escapes. upliance sautés the onions, peanuts and tadka for about 4 minutes, stirring by itself, till the onions turn soft and golden-yellow. Nothing to stand over: put the chai on.

    12. You, 30 s

      Drop 5 of 5

      +−What goes in

      All the soaked, seasoned poha from the sieve, plus 20 ml of water and ½ tbsp lemon juice. Lid and crown on.

    13. Line drawing: jar with lid and crown on
      upliance, 2 min 20 s

      Mixes & cooks the poha

      +−Won't it mash?

      First a gentle mix to fold the poha through the onions, then about 2 minutes of heat with a slow stir under the lid, so it steams through and turns yellow without breaking up.

    14. You, 2 min

      Coriander, peanuts. Serve.

      +−Finish

      Tip the poha into bowls and top with the chopped coriander and the other 30 g of peanuts. Eat it hot, with an extra squeeze of lemon if you like.

    Where the time goes

    You: 11 min
    soak poha · peel onions · 5 drops · garnish+2 min waiting outside the jar, hands-off
    upliance: 7 min4 free
    chop · temper · sauté · cook
    upliance: a steel jar on a smart base with a touchscreen

    You: 11 min. upliance: 7 min.

    Get uplianceWatch it on YouTube
    Full recipeIngredients by drop, every step, nutrition+−

    Poha (kanda poha), the Maharashtrian breakfast: soaked flattened rice tossed with a mustard-seed and curry-leaf tadka, onions, turmeric, peanuts and a squeeze of lemon. The poha soaks for two minutes in a sieve; upliance chops, tempers, sautés and cooks the rest in about seven.

    North Indian, Maharashtrian. Vegan breakfast. Serves 2. About 18 min start to finish; about 11 min of it is you. Cooked 4,000+ times on upliance.

    Ingredients (2 servings)

    Before you startsoaked in a sieve, then seasoned

    • Medium or thick poha not thin poha120 g
    • Water for soaking, then drained off800 ml
    • Salt 1 tsp
    • Sugar 1 tsp

    Drop 1chopped fine by the jar

    • Green chilli stem removed1
    • Ginger peeled3 g

    Drop 2the tadka

    • Refined oil 2 tbsp
    • Mustard seeds ½ tsp
    • Curry leaves 10 leaves

    Drop 3chopped fine by the jar

    • Onion peeled, cut in 42
    • Turmeric ½ tsp

    Drop 4sautéd with the onions

    • Roasted salted peanuts 20 g

    Drop 5cooked ~2 min

    • Soaked poha from aboveall of it
    • Water 20 ml
    • Lemon juice freshly squeezed½ tbsp

    To finish

    • Coriander leaves finely chopped4 stems
    • Roasted salted peanuts 30 g

    Steps

    1. Soak (you, ~2 min, plus 2 min soaking). Put 120 g medium or thick poha in a sieve set in a bowl and pour over about 800 ml water. Leave medium poha 2 minutes, thick poha 5. Lift the sieve out, let the water drain away, toss the poha with 1 tsp salt and 1 tsp sugar, and set it aside. Thin poha turns to mush, so don't use it.
    2. Prep (you, ~5 min). While the poha soaks, peel the 2 onions and cut each in 4, peel 3 g ginger and remove the chilli stem. Fine-chop 4 coriander stems and squeeze ½ tbsp lemon juice.
    3. Drop 1 (you, 15 s). Add the green chilli and ginger, and put the lid and crown on.
    4. upliance, 10 s. It chops the chilli and ginger fine. Scrape down the sides and take the crown off.
    5. Drop 2 (you, 30 s). Add the oil, mustard seeds and curry leaves. Leave the crown off.
    6. upliance, 30 s. With the crown off, it heats the oil and stirs slowly till the mustard seeds pop and the curry leaves crisp.
    7. Drop 3 (you, 30 s). Add the onion quarters and turmeric, and put the crown back on.
    8. upliance, 8 s. It chops the onions fine. Scrape down the sides and take the crown off.
    9. Drop 4 (you, 15 s). Add 20 g of the peanuts.
    10. upliance, 4 min. With the crown off, it sautés the onions, peanuts and tadka, stirring by itself, till the onions are soft and golden-yellow.
    11. Drop 5 (you, 30 s). Add all the soaked poha, 20 ml water and the lemon juice, and put the lid and crown on.
    12. upliance, ~2 min. With the lid on, it mixes the poha through, then heats it with a slow stir till it is hot, soft and evenly yellow.
    13. Finish (you, 2 min). Spoon into bowls, top with the coriander and the remaining 30 g peanuts, and serve hot.

    Nutrition per serving

    561 kcal · 64 g carbs · 12 g protein · 29 g fat.

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