The humble poha (beaten rice) or choora is a staple in most rice producing regions of India. Mostly eaten as a savoury in most regions, an interesting sweet version with yogurt is consumed in #Bihar (eastern India). Long before the days of oats and granola bowls, choora-dahi (beaten rice-yogurt) or aam-choora (mango-beaten rice) used to be our morning fuel-pure, healthy and satiating. And even today when I crave for a quick,soulful breakfast, I fix myself a bowl of this yumminess and double up on the mango layer during summers. Featured here is a parfait version of the humble wonder from my homeland. Try it for yourself 🙂
- Ripe mango- 1 large, peeled and pulped
- Full fat yogurt-1 cup
- Beaten rice (poha)- ½ cup
- Thandai powder (optional)- 1 tablespoon (Recipe for thandai powder:https://onewholesomemeal.com/2017/07/04/thandai-masala/)
- Blend the mangoes to make a smooth puree
- Rinse the poha in a wide rimmed strainer under running water for a minute. If the desired texture is extremely soft then rinse for a minute longer although crisp poha tastes much better; the yogurt/mango puree tend to soften it to an extent as well.
- Layer yogurt,poha and mango puree in that order, top it with some thandai powder and enjoy!
Calories per portion- 170 Nutrition- Protein punch/Good fat/ Vitamins C, A /Fiber It does wonders for your- Gut/Bowels/Skin/Immunity/Vision/Bones This is “My 8am Meal”