Poha: Create an Instant Mix
The secret to quick Poha lies in a ready-to-use dry mix. Start by heating a little oil in a pan and spluttering mustard seeds. Add curry leaves, chopped green chillies, and peanuts, roasting until the peanuts are golden. To this, you can add finely chopped onions
that have been dry-roasted separately to remove all moisture, which is crucial for shelf life. Now, add thick poha (flattened rice) and roast everything on a low flame for about 15 minutes until the poha is crisp and completely dry. Once it cools down completely, mix in salt, a pinch of sugar, and some amchur (dry mango powder) for tanginess. Store this instant mix in an airtight container. It can last for a month if refrigerated. When you're ready to eat, just add hot water to your desired portion, cover, and let it rest for 10-15 minutes before fluffing and serving.
Idli: Master the Batter Batch
Soft, fluffy idlis are all about a perfectly fermented batter, and making a large batch can save you tremendous time. The key to storing it is managing the fermentation. After preparing your rice and urad dal batter, allow only the amount you need for the next day or two to ferment at room temperature. Once it has risen, you can refrigerate it, where it will stay good for 3-4 days. For longer storage, refrigerate the unfermented batter. Pour it into an airtight container, leaving some headspace, and place it in the fridge. This slows the fermentation process. When you need it, take out a portion, add a pinch of salt if you haven't already, and let it ferment on the counter for a few hours before steaming. Another option is to freeze the batter. Portion the batter into freezer-safe bags or containers and freeze. Thaw it in the refrigerator overnight when you plan to use it. While some find freezing can slightly alter the texture, it can extend the batter's life for months.
Dhokla: Your Go-To Premix
Like Poha, Dhokla lends itself beautifully to a premix. To make your own, you'll need to combine the dry ingredients in a grinder to ensure they are well-mixed and form a fine powder. Start with besan (gram flour) and a smaller amount of sooji (semolina). To this, add sugar, citric acid, salt, and a little turmeric powder. Grind these together until they are thoroughly combined. You can also add a leavening agent like Eno fruit salt or baking soda to the mix itself, or add it just before steaming for best results. Sieve the entire mixture to make it uniform and light, then store it in a completely airtight container away from moisture. This premix can last for up to three months. To make dhokla, just take the required amount of premix, add water and a little oil to form a smooth batter, and steam for 15-20 minutes.
Final Touches Made Easy
The final 'tadka' or tempering is what brings these dishes to life, and even this can be streamlined. Keep your tempering ingredients—mustard seeds, curry leaves, hing (asafoetida), and dried red chillies—in one easily accessible place. Preparing the tempering takes only a minute on the stove. For Dhokla, you can pour the hot tempering over the steamed cake. For Poha, once you've rehydrated your mix, you can add a fresh tempering on top for extra flavour and aroma. For Idli, a flavourful sambar and chutney are the perfect companions. By prepping the base, the final assembly becomes a quick and enjoyable part of your morning routine.
