Red Rice Poha Congee Or Soup

5 from 2 votes

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Roasted Red Rice poha is combined with pottukadalai (Chutney dhal), roasted urad dhal flour, ragi and cooked in water, palm sugar & milk. The taste is further enhanced with cardamom powder.
I use red rice poha as its more healthier then the white poha. However it can replaced with regular white poha. Since all the ingredients are roasted the cooking time of this congee is faster.
Make sure the red rice poha and the chutney dhal are blended together as a coarse mix rather than a fine mix.
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Served AsBreakfast, Dinner, Lunch, Soup
CuisineSouth Indian
Recipe Taste Sweet
Servings 2
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Ingredients
  

  • 2 tbsp Red Rice Poha
  • 1 tbsp Bengal gram Chutney dhal / Pottu kadalai (Roasted)
  • 1 tbsp Urad Dal Flour Roasted
  • 1 tbsp Ragi Flour
  • 1 tbsp Palm sugar
  • ½ cup Milk
  • 2 cup Water
  • ¼ teaspoon Cardamom powder
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Instructions
 

  • Dry roast red rice poha until a nice aroma comes and allow it to cool
    Red Rice Poha Congee Or Soup - Plattershare - Recipes, food stories and food lovers
  • Take a mixer and add red rice poha, chutney dhal and blend to a coarse mixture.
    Red Rice Poha Congee Or Soup - Plattershare - Recipes, food stories and food lovers
  • Transfer it to a cooking pot and mix with urad dhal flour, ragi flour. Add water little by little and mix well without forming lumps.
  • Add the remaining water and allow it to boil.
    Red Rice Poha Congee Or Soup - Plattershare - Recipes, food stories and food lovers
  • When boiling add cardamom powder, palm sugar and milk. Mix well and allow it to boil for one more time.
    Red Rice Poha Congee Or Soup - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 191 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 7 mg | Sodium: 52 mg | Potassium: 201 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 122 IU | Vitamin C: 1 mg | Calcium: 129 mg | Iron: 6 mg
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Neeru Srikanth
Neeru Srikanth

I love to cook the most authentic way. Most of my recipes are cooked either in claypot or kalchatti / soapstone. They are extremely beneficial as they retain the nutrients. Before cooking a recipe in these vessels I do in-depth research and make sure it is doable in any modular kitchen.

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