Poha (Flattend Rice Preparation) Recipe

Poha is a dried flattened rice that softens up when soaked in water. It is made by the process of rolling, similar to rolled oats. This is a perfect breakfast recipe to kick-start your day with complex carbohydrates. It is easily digestible, low in gluten, and rich in iron.

This recipe is good for balancing all 3 doshas (vata, pitta, kapha).
Skip mustard seeds and peanuts if you have severe pitta dosha.

Prep Time: 10 Mins
Total Time: 20 Mins
Serves: 4 persons

Ingredients

3 cups of flattened rice or poha. Using thin poha will make this dish soggy.
1 ½ T cup safflower or avocado oil (or any other oil that can be heated at high temperature)
½ cup chopped onion (optional)
1t black mustard seeds
1t cumin seeds
7 to 8 curry leaves, fresh or dried
Salt (or as required) preferably Himalayan salt
a big pinch of turmeric
a big pinch of Hing (asafoetida)
1/4th cup chopped cilantro leaves
1 small green chili, chopped fine
Fresh coconut/coconut flakes, lemon and peanuts to Garnish

Method

Add water to the poha, wash and drain twice. Set aside.
Add oil to the frying pan and let it heat over a medium flame and add mustard and cumin seeds. Wait till they splutter and add hing and turmeric. Followed by curry leaves and green chilies.
Add chopped onion and fry till translucent.
Sprinkle the salt over the soaked poha and add it to the onion mixture and Mix well.
Put a lid and let it steam for 3 mins and mix well again. Repeat twice.
Sprinkle water if the mixture becomes too dry.
Add cilantro leaves, mix and turn off the heat.
Let it sit for a few minutes and serve hot.
Garnish with coconut flakes, peanuts, and a squeeze of lemon juice.