Roasted Beaten Rice mixture (Poha Upkari)

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We like to have something to munch every now and then (even if it is not entirely the healthiest of foods). There are so many dishes like roasted peanuts, cashew nuts, the haldiram mixtures, chakkuli (Murukku in Tamil), kodbale etc. Roasted Beaten rice mixture is one among them. This particular mixture consumes less oil and also becomes crispy to eat even during rainy season. It even serves as a lunch box for kids. The taste can be adjusted in such a way to suit the kids – by adding less of chili powder little more of powdered sugar.

It is called Pova upkari in North canara and Bhajjil Phovu in South Kanara. Nowadays it is available in the bakeries as well. I prefer to prepare it at home from scratch however.

What you need to have:

Thin beaten rice – 250 grams

Peanuts – 100 grams

Hurkadle/Putani ( Roasted Bengalgram Dal) – 50 grams

ingredients of the dish

Major Ingredients – Beaten rice, Roasted peanuts and Roasted Bengalgram Dal

Chili powder – 1 teaspoon

Turmeric powder – ½ teaspoon

Asafoetida powder – ¾ teaspoon

Powdered sugar – ½ teaspoon

Cumin seeds – ½ teaspoon

Some Curry leaves


Ingredients for seasoning

What you do with what you have:

1. Clean thin beaten rice and dry in the hot sun for about half an hour to get rid of the raw odour (especially if it is summer). If it is the rainy season we just roast it as it were in a kadai and keep it aside.

2. Roast peanuts till you get the pleasant aroma, peal it and keep it aside.

3. Clean and roast hurikadle on a low flame.

4. Pour 4 teaspoons of cooking oil in a kadai. Add 1 teaspoon mustard and on sputtering add 1 teaspoon red chilly powder (adjust for how spicy the powder is), turmeric powder, table salt, sugar powder one after another.

5. Immediately add both roasted peanuts and hurikadle along with hing-powder.

6. Now mix roasted/dried beaten rice and stir well on a low flame until the mixture is crisp.

7. Add ¼ teaspoon cumin seeds on the top of it and stir well for a few minutes on a low flame, so that it should not over roast/burn.

8. Switch off gas and on cooling fill the mixture in the airtight containers. It will remain afresh for more then 15 days if kept air tight.

It can be even eaten by garnishing it with fresh grated coconut. My kids relish it with finely chopped onions and coriander leaves.

How it looks :

ready pova upkari

How long it takes : 1 hour


2 thoughts on “Roasted Beaten Rice mixture (Poha Upkari)

    simson said:
    April 25, 2011 at 12:35 am

    namaste maam 🙂
    iam very fine n healthy too thanks to the wonderful recipes you put up for all food lovers.
    coming to this recipe in particular its always been a fave dish to eat but yes as always i this time too did make few changes n the similar recipe finally was called CHIWDA or chuda avalakki.
    tried chilli flakes instead of powder n used quite a handful of Copra gratings n also didnt use sugar at all.
    but that idea came only through you after reading this ona hard rainy day.
    thanks again n regards

      prathibalrao responded:
      April 29, 2011 at 8:54 pm

      Hi Simson,

      Your feed back is always welcome. The reason for me not using copra is that many a times if stored will start giving a bad odour and will develop soar throat due to rotting of copra. But of course it is one’s choice. I usually not use dry copra in any dish except the chutney powders where in we fry it in the right way. hope i am clear.

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