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DA☕ The “Kettle-Steam” Indori Poha
A small-space hack for tasty, fluffy Indori Poha.
Ingredients
• The Base: 2.5 cups Dried Poha (thick variety).
• The “Tadka” (Masala): 1 spoonful Fennel seeds (Saunf), 2 spicy Green chillies (slit), 1 sprig Curry leaves, 1/2 tsp Turmeric.
• The Seasoning: Juice of 1 Lemon, 1.5 tbsp Sugar, 1 tsp Salt.
• Garnish: Fresh coriander, finely chopped onions, Ratlami Sev, and Pomegranate pearls.
Method
1. The Infused Masala (The Kettle Hack)
In the kettle, add a splash of oil and a small amount of water before switching it on.
• Add the fennel seeds, green chillies, curry leaves, and turmeric.
• ⚠️ PRO-TIP: Avoid using Mustard Seeds (Rai) for this kettle version. Because the kettle doesn’t reach the intense direct heat of a stovetop, mustard seeds won’t crack or “pop.” Unpopped seeds will stay raw and make your Poha taste bitter. Fennel seeds are the traditional Indori choice and bloom perfectly here.
• Switch on the kettle and cook until the water evaporates and the oil sizzles, releasing the aroma.
2. The “Yellow” Toss
• Rinse the dry poha in a strainer until softened. Drain well.
• In the strainer, add the lemon juice, sugar, and salt.
• Pour the hot masala from the kettle over the poha and toss until vibrant yellow.
3. The Steam Finish
• Fill the kettle with fresh water and bring to a boil.
• Place the metal strainer (no plastic!) over the kettle mouth.
• Cover with a lid and steam for 10 minutes. This is the secret to that authentic Indori “melting” texture.
4. The Assembly
Top with onions, coriander, a generous amount of Ratlami Sev, and pomegranate pearls.
#poha #indoripoha #kettlekekaam #dahifulki #hostelhack
@dahifulki
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