Millet Poha with Corn and Capsicum
I picked up a variety of flakes from Nilgiris - our neighbouhood supermarket. A variety of millet flakes meant to be had with milk - like cornflakes. It was very chewy. When hot milk was added, it soaked it up quite well and was ok. When a sweet version is possible, how far can the savoury one be?
Millet Poha - 1 1/2 cup
Cabbage - 1/4 cup
Potato - 1
Corn - 1/2 cup
Capsicum - 1/2
Green Chillies - 3 to 4, minced
Ginger - 1/2 tsp
Oil - 4 Tbsp
Mustard Seeds - 1/4 tsp
Urad Dal - 1/2 tsp
Lemon juice to taste
Wash the millet flakes and pour in boiling water to barely cover them. Keep aside.
Peel and chop potato into tiny flat squares (size of a rice flake)
Chop the other vegetables.
Heat oil and burst mustard and urad dal.
Add in the vegetables, ginger and green chillies and saute over high flame for 3 minutes.
Add the soaked flakes (it should have absorbed all the water by now).
Mix well, cover and cook over a low flame, stirring every 2 minutes.
Sprinkle water once in between.
Remove from heat and mix in lemon juice.
Serve hot with Coconut Chutney.