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
- 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
- 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.
Avoid storing in the refrigerator as the rice flakes might get dry and chewy.
You can add vegetables like carrots, peas, cabbage, etc and stir-fry with the onions to incorporate more fiber content.