Poha recipe (2 Ways)

Poha recipe – 2 ways to make, with simple step-by-step instructions, video & photos. Poha (pohe) is a quick Indian breakfast made with flattened rice, onions, spices, herbs & peanuts. This delicious & nutritious smasher is eaten in many regions of India so thither are numerous ways to prepar IT. This post will Teach youhow to make poha in just 20 minutes. I have shared 2 easy ways to make information technology.

If you are new to Indian regional cuisines & wondering

What is poha?

Poha is flattened Timothy Miles Bindon Rice that is steam cooked with onions, spices and herbs. The articulate "poha" refers to the flattened rice itself and as well the dish made with it.

These flattened Elmer Rice flakes are also known American Samoa parched Elmer Leopold Rice or familiar Elmer Reizenstein. They are considered to be nutritive & wholesome as they are got by minimally processing Paddy.

So flattened rice is used widely across India to make various dishes like chivda, upma, dosa, idli and more many. Among the most commonly eaten is this dish POHA.

It is eaten for breakfast, snack & even for a quick dinner. It bathroom also be taken to school or run in lunch box.

This simple dish does not need any backup. But it is usually fancy and topped with respective ingredients like sev, cold onions or fresh coconut.

About my poha recipes

The first one is the Maharashtrian Kanda batata poha recipe which we make often for our breakfast. Here Kanda translates to onions and Batata to potato in Mahratti. So this one is ready-made with onions and potatoes. You fundament use both or skip whatever one of them. Or replace potatoes with any green peas.

I prefer to use potatoes as my kids love them in their poha. You can either habituate boiled/ steamed potatoes or usage them peeled directly and cook in the pan.

I have followed the later method here. But if you have trouble cooking your potatoes promptly, then it is good to use them boiled.

The second recipe is for dadpe pohe which is more common in the Konkan region. This formula needs fresh cocoa palm and is agile to stool like the premiere united. I have been fashioning this in the recent times for a change.

Another popular version is the Indori poha which I am heretofore to share. The use of fennel seeds get in very distinct in flavor from the Maharashtrian interpretation. It is garnished the same way with sev & inexperienced onions.

More Breakfast recipes,
Chilla formula
Methi Thepla
Upma formula
Rava idli
Semiya upma
Akki roti

How to make poha (stepwise photos)

1. Clean 1½ cups poha and add them to a large colander, strainer Oregon bowl surgery good deal. Please note that to construct non sticky poha, you wish need to use thick or spiritualist flakes. If you use weedy flakes poha will turn mushy after rinse them.

2. You have to be quick at this step as doing information technology slowly will ready them too mushy and soggy. Rinse them wellspring with clean filtered water. Drain the water whole. Repeat the rinse & drain the pee completely. I commonly rinse them twice but if you look they turn too mushy after the first rinse then stop rinsing encourage. Retain the bowl aside.

3. Meanwhile chop 1 medium turkey-sized onion and 1 to 2 green chilies. Also rinse the curry leaves and coriander leaves. Fine chop the coriander leaves. If you require to use potatoes then chop them to half inch cubes and keep them immersed in water supply until necessary.

4. Check if poha has muffled by pressing down a some flakes in between your thumb and fore finger. Run your finger across the planate Elmer Reizenstein to give lumps if any. Poha would have absorbed water and softened in about 5 to 7 mins.

If they are non downy yet, then sprinkle some water and allow until the tempering is waiting. Make a point they do not turn mushy. Add salt and sugar (facultative). Admixture and set apart.

Tempering for poha

5. Heat a pan with ½ tablespoonful oil color and fry the peanuts until blessed and crisp. Set them aside for garnishing. This elbow room the peanuts remain crisp. You can also dry roast the peanuts if you prefer.

6. Estrus the same pan with 1 to 1 ½ tablespoonful oil. When the oil becomes hot, add ¾ teaspoon mustard seeds and ¾ teaspoon cumin seeds. Let them splutter.

7. Add chopped onions, greenness chilies and curry leaves.

8. Saute until the onions turn pink. If using potatoes, drain the body of water completely and add the cubes to the genus Pan. Saute for 2 to 3 minutes.

9. Cover the pan and cook on a low high temperature until the potatoes are soft cooked. If needed you may add more oil.

10. Once the potatoes are cooked thoroughly, you can sauteed them on a high flame for 1 to 2 mins. Add turmeric.

11. Add softened poha and mix well.

12. Comprehend and steam clean on a low estrus until poha becomes hot. Stir in 'tween to prevent burning. If you feel your poha is as well dry, then you may sprinkle some water in betwixt. When done it should be soft and non mushy. Sprinkle coriander leaves and roasted peanuts.

13. Take it disconnected the heat. Taste and add up more salt if needed. Supply lemon juice and keep information technology covered until served.

Garnish kanda batata poha with fine chopped coriander leaves and roast peanuts. You can also sprinkle some grated coconut or firm sev.

Pro Tips

Choosing poha: Using the right kind of poha is identical important for this formula. Always choose sensitive to thick poha flakes and avoid the thin ones. The thin kind are not suitable to make this recipe as they change state mushy when rinsed.

Test your poha if you are a newbie: You can check simply by rinse a spoonful of poha in little water and drain completely. If they fare non turn soppy and then they are very a good deal suitable to use in that recipe.

If they turn maudlin then you may use them to make dadpe pohe (recipe 2) instead.

Rinse poha: Do not over wash or ended soak the poha otherwise they may work mushy. I generally rinse them twice and drain the H2O completely. Cover and set away until the tempering is ready and waiting.

Afterward chopping the onions, check if the poha is soft by imperative a few flakes in between the thumb and the front finger. They should break easily. If not then sprinkle some water. Mix and traverse it till needed.

Veggies: To make water it healthier and balanced you English hawthorn add different kinds of o.k. chopped veggies like carrots, peas & Capsicum. You can also omission the onions and utilisation pure sliced boodle. Blanch the cabbage in hot water for 2 to 3 mins and so summate use them the same way like onions. Use whatever vegetables you like in your poha.

Toppings: Poha is broadly topped with fresh grated coconut, crisp peanuts, sev or farsan. It tastes pretty a great deal delicious flatbottomed with peanuts alone.

Make forward

You nates pretend this poha recipe ahead away simply preparing the moderating first. Cool, cover and keep the whole pan/pot in the electric refrigerator. When you are ready to wipe out your poha, plainly rinse your flattened Rice and cushion them. Add them to the tempering and mix. Steam them on a low inflame. Your poha bequeath represent ready in nary meter.

Recipe 2

How to make dadpe pohe

Dadpe pohe is ready-made with much the unchanged ingredients As kanda poha except for an additional component, coconut. This is foremost to serve for a snack. Therein recipe poha is not rinsed or steamed. It is eaten naked as a jaybird anatomy simply is soft. It tastes delicious with smashing flavors of fried groom leaves and viridity chilies.

This is made by mixing chopped onions, fresh grated coconut, coriander leaves, lemon juice, poha, salt and sugar. To brea the poha, little coconut water or mere water is splashed.

Then a annealing of dress leaves, green chilies, mustard greens seeds and peanuts is poured to the mixture. It is covered thus the dadpe pohe absorbs much of the tempering flavour.

This is even easier than the first recipe. Again on that point are unusual versions of this. Sometimes I bestow footling grated cucumber, carrots and sometimes tomatoes too. This is best made with fresh coconut and medium poha.

Avoid victimisation thin flakes and too thick flakes. Thinner flakes stick around dormie and clump up. Also midst flakes won't buffer quickly. This recipe is kids' friendly if you skip or reduce the green chilies. Here are the ingredients to make information technology.

Ingredients (serves 3)

2 cups poha (medium flakes)
¾ to 1 cupful fresh grated coco palm
1 medium onion (½ transfuse finely chopped)
1 to 2 chromatic chilies (chopped, adjust to taste)
1/3 cup coriander leaves (very well chopped)
1 teaspoon pulverized sugar (or fine sugar)
½ teaspoon SALT (adapt to taste)
1 medium stinker (adjust to taste)
1 to 2 tablespoons coconut weewe or patently water
¼ to ½ teaspoonful mustard seeds
1 tablespoon oil (more if requisite)
2 sprigs curry leaves (torn or cut)
1 pinch hing / asafoetida
1 to 2 pinches Curcuma domestica
¼ cup peanuts

Book of instructions for dadpe pohe

1. In the first place I sieve the poha so whatever pulverised powdery stuff can be easily separated. Then add them to a declamatory home base. You will be making the dadpe poha in this.

2. Add onions, grated coconut, salt, powdered or fine sugar, lemon juice and coriander leaves.

3. Mix all of them. You will reckon the poha is motionless dry. At this stage splosh little coconut water surgery plain water if requisite. Traditionally it is made with cocoa palm water but plain water system can be used. Give a estimable mix. Cover this and primed aside until soft. If you think it is too tearless sprinkle weeny more water. But mind non to add a lot else it will turn mushy.

4. Taste test. Add more salt, sugar and lemon succus if needed. This is how mine looked after it softened. Treat this until delicate for 5 to 10 mins. Onions and fresh coconut meat release some moisture so sprinkle more water but if needed after 10 minutes.

How to make

5. Pour 1½ tablespoon vegetable oil to a pan and oestrus it. When the oil becomes hot, add mustard seeds, chopped viridity chilies and injured curry leaves. When the dress leaves turn laconic, turn out. Add 1/8 teaspoon hing and a pinch of Curcuma longa (optional).

6. Pour this to the premixed poha. Cover it immediately so the flavors are absorbed.

7. In the meantime, roast the peanuts in the same pan until gilded and crunchy. I do not prefer to serve it with the tempering as the peanuts relent a trifle when covered. Add these just before serving.

Let the dadpe pohe weaken to your liking. We alike ours a tur chewy and not too soft. If it is non soft then you may sprinkle little water or coconut piss. Then transfer to service of process lawn bowling. Top with roasted peanuts.

Faqs

Wherefore is my poha mushy?

Using thin two-dimensional rice flakes, over rinsing Oregon over soaking them volition make your poha mushy.

Why is my poha hard?

Thicker flakes won't soften quickly evenly after rinsing them a few times. Rehydrate them with a plash of water and let them rest period until needed.

Is poha healthy?

Yes poha is reasonable A it is successful by minimally processing paddy. To make two-dimensional Elmer Leopold Rice flakes, paddy is crocked, parboiled and then ironed to flatten & separate the straw. Since they are vulcanised with the bran, almost of the nutrients are said to be intact.

Is flattened rice gluten free?

Yes flattened rice flakes are naturally gluten free. To make the dish gluten-free-soil, skip asafoetida in the recipe or use one that is gluten-free.

Troubleshooting tips

These tips are helpful specially to those living outside India. There are different kinds of poha in the commercialize. Not all are same and numerous multiplication they are not the same even though they are from the same stigma. Often we end up buying any is available. These troubleshooting tips will come handy in such multiplication.

Some kinds of poha are too hard, too thick and obtuse. They remain tricky even after rinsing several times below jetting water. They either require a unforesightful soak for 5 to 10 minutes or they need to be steamed properly for few proceedings in a steamer or cooker.

I steam the hard John Brown poha for 3 minutes & hard white ones for 1 microscopic in my cooker. They come dead fluffy & perfect without becoming mushy.

Sometimes poha turns altogether mushy though they wait like the medium boneheaded flakes. Test a spoonful of flattened rice by rinsing prototypic. If they are mushy, then are none good to be rinsed. Splosh water bit by bit and mix until all of the poha becomes damp. Put across away to pluck & soften.

Related Recipes

Recipe bill of fare

• ▢ 1 ½ cups poha (beaten rice flakes )(thick to medium flakes)
• ▢ 1 medium onion delicately sliced
• ▢ 2 to 3 green chilies scratch or sliced
• ▢ 1 sprig curry leaves
• ▢ 1 medium Irish potato (optional) cubed to ½ inch (operating theater ½ cup mix veggies)
• ▢ 1½ tablespoons oil
• ▢ 3 to 4 tablespoons peanuts or cashews
• ▢ ¾ teaspoon mustard seeds
• ▢ ¾ teaspoon Cuminum cyminum seeds (jeera)
• ▢ 1 pinch hing (asafoetida)
• ▢ ¼ teaspoon Curcuma longa (add Thomas More if needed for color)
• ▢ ⅓ teaspoonful salt (adjust to taste)
• ▢ ½ to 1 teaspoon sugar (optional)
• ▢ Maize juice As required
• ▢ 2 tablespoons coriander leaves chopped

Formulation

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  To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer operating theatre colander.

• ▢

  Pour 4 to 5 cups of water and rinse them quickly. Drain the body of water completely. I rinse them twice.

• ▢

  Cover and set by to soften. Meanwhile prepare the veggies.

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  Press a few flakes of poha in betwixt your thumb and index, they should be soft & break easily. If they don't then sprinkle piffling water mix and cover.

• ▢

  When they bend soft enough, add around lucre and salt. Run your fingers through and through the poha to break the lumps &adenylic acid; spread salt.

How to make poha

• ▢

  Heat a pan with oil and fry the peanuts on a medium heat until golden and crunchy.

• ▢

  Remove the peanuts to a plate and set aside.

• ▢

  To the same Pan add mustard and cumin.

• ▢

  When they begin to pop, add hing, onions, curry leaves and sick chilies.

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  Sauteed until the onions work lightly pink.

• ▢

  Optional – Add cubed potatoes or mix veggies and saute for a min. Traverse and cook along a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.

• ▢

  Add turmeric and poha. Mix well and cover the pan.

• ▢

  Cook on a real low heat until it turns hot. If you feeling poha is also sober, you may spatter both pee and bear on to steam.

• ▢

  Turn off the heating when poha has dull & become hot. Remove from heat. Tasting test and add more salt if requisite & squeeze lemon succus.

• ▢

  Garnish poha with coriander leaves & roasted peanuts. You May apical with sev operating theatre farsan or fresh coconut. Serve it torrid.

Making dadpe pohe

• ▢

  Add 2 cups of poha to a wide plate on with ½ cup fine chopped onions, 1 cup fresh grated coconut, ½ teaspoon SALT, 1 teaspoon finely sugar and ¼ loving cup fine chopped coriander leaves.

• ▢

  Squeeze the juice out of 1 medium lemon and mix all of them with your bridge player. You English hawthorn optionally ADD 1 to 2 tbsps of cocoa palm water or plain water supply to soften them lesser much.

• ▢

  Cover and set divagation for 5 minutes until they soften. Onions and coconut will release some wet and make believe the dadpe pohe soft.

• ▢

  After 5 minutes, pour 1 tablespoon oil to a undersized tadka pan and estrus it.

• ▢

  Add ¼ to ½ teaspoonful mustard seeds, 2 sprigs of torn curry leaves, 1 to 2 chopped green chilies. Fry every of them until the curry leaves turn sharp.

• ▢

  And so add a pinch of hing and 1/8 teaspoon of turmeric. Pour this to the flattened Elmer Reizenstein mixture so information technology absorbs all of the flavors.

• ▢

  Meantime add peanuts to the same pan and roast them until golden and crunchy. In one case finished jell these aside to air-conditioned.

• ▢

  Mix the poha intimately and taste test. If needed add Thomas More salty and lemon juice. If the poha is not soft to your liking you Crataegus laevigata total more coconut water or plain water and mix.

• ▢

  Garnish dadpe pohe with cooked peanuts.

• E'er choose thick to medium variety poha. Thin poha is not suitable to nominate this recipe as they plough hokey when rinsed.
• If you are running light of time, just skip potatoes. You can also use boiled potatoes.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed bit-by-bit photo instructions and tips above the recipe card.

Nutrition Facts

Poha recipe

Amount Per Service

Calories 229 Calories from Blubber 99

% Day-to-day Value*

Fat 11g 17%

Na 39mg 2%

Potassium 600mg 17%

Carbohydrates 29g 10%

Fiber 3g 13%

Lucre 2g 2%

Protein 4g 8%

Vitamin A 145IU 3%

Vitamin C 46.4mg 56%

Calcium 74mg 7%

Press 8.3mg 46%

* Percent Daily Values are based happening a 2000 calorie diet.

© Swasthi's Recipes

This post was first published in August 2016. Updated & republished in December 2020.

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