whatsapp
5
(18)

Savoury Breakfast Cups

Poha meets upma with a twist. These on-the-go cups are ideal to use up leftover upma and/or poha without having to re-eat the same dish.

Servings - 8 cups
Difficulty Level - Easy
Preparation Time - 15 mins
Cook Time - 20 mins

Ingredients

Nutrition Facts

Servings: 8
Amount per serving
Calories 121
% Daily Value*
Total Fat 4.3g 6%
Saturated Fat 0.8g 4%
Cholesterol 2mg 1%
Sodium 405mg 18%
Total Carbohydrate 16.1g 6%
Dietary Fiber 1.9g 7%
Total Sugars 5.1g
Protein 4g
Vitamin D 0mcg 0%
Calcium 70mg 5%
Iron 1mg 7%
Potassium 226mg 5%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

Procedure
  • Preheat oven to 180°C and line muffin tray with liners. Don't skip liners as this sticks to the pan.
  • Mix powdered poha, sooji and yogurt together and set aside.
  • Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.
  • When roasted, cook ginger paste, until aromatic and add onions to this. Let brown.
  • Add potato and peas. Cook completely and add turmeric powder and red chilli powder to this.
  • Transfer mixture to the poha mix and add salt to taste.
  • Stir in the eno and immediately portion into muffin pan until filled to the top.
  • Bake for 15 minutes, let cool for 5 minutes and serve.

Related Recipes

ALOO POHA TIKKI
MUSKMELON KESARI BATH
DALIA UPMA

Rate our recipe

Average rating 5 / 5. Vote count: 18

No votes so far! Be the first to rate this post.

    Write a comment