Foxtail Millet Poha
Description
A light and flavorful breakfast dish made with foxtail millet flakes, aromatic spices, and a touch of crunch from peanuts.
Ingredients
- 1 cup foxtail millet flakes
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 green chili, chopped (optional)
- 1/2 teaspoon cumin seeds
- 10 curry 10-12 leaves
- 1/4 teaspoon turmeric powder
- 1/4 cup roasted peanuts
- Salt to taste
- Chopped fresh coriander leaves, for garnish (optional)
Instructions
- Rinse the foxtail millet flakes: In a colander, rinse the millet flakes under cold running water for a few seconds. Drain well.
- Heat the oil: In a pan or skillet, heat oil over medium heat.
- Temper the pan: Add cumin seeds and let them splutter for a few seconds.
- Sauté the onions and chilies: Add the chopped onions and green chili (if using) to the pan. Sauté until the onions become translucent, about 3 minutes.
- Add the spices: Stir in the turmeric powder and cook for another 30 seconds.
- Incorporate the millet flakes: Add the rinsed millet flakes to the pan and mix well with the spices and onions.
- Cook the poha: Reduce heat to low and cover the pan. Cook for 2-3 minutes, or until the millet flakes are softened through. Stir occasionally to prevent sticking.
- Add crunch and flavor: Stir in the roasted peanuts.
- Season and garnish: Season the poha with salt to taste. Garnish with chopped fresh coriander leaves (optional) and serve hot.
Note
For a richer flavor, you can substitute ghee for vegetable oil. Feel free to adjust the amount of green chili according to your spice preference. Add other vegetables like chopped tomatoes, peas, or grated carrots for extra flavor and nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or milk to refresh the texture.