Heat a pan and dry roast the poha till it becomes crunchy. Keep it aside.
Next, dry roast the ground nuts. Keep it aside.
Dry roast the Bengal gram. Keep it aside. Let everything cool.
When cool, remove the skins of the nuts and put them in a grinder jar.
Grind the nuts to a fine powder.
Add the poha and Bengal gram and grind again.
Store the powder in an airtight container. It will stay fresh for up to 3 months.
To make the porridge, add 2 tablespoons of Groundnut Poha Porridge Powder in a bowl.
Add piping hot water gradually, stirring all the time.
Stir till there are no lumps left. The porridge is ready.