Breakfast Poha – Indian Flattened Rice

Poha is breakfast in a ten-minute window. Rinse the flattened rice, let it drain while the mustard seeds and cumin pop in hot oil, add the rest, fold it together. Done. It is light without being insubstantial, spiced without being heavy, and finishes with lemon and fresh coconut. A useful thing to know how to make.

How to Make Breakfast Poha – Indian Flattened Rice

Rinsing the rice

Rinse briefly under cold water, then let it sit in the colander for a few minutes. Moist but not wet. Too much water and the poha turns to mush; too little and it stays hard. Thick poha needs a slightly longer rinse and rest than thin poha.

The tempering

Hot oil first, then mustard seeds. Wait for them to pop before adding the cumin, curry leaves, and chili. This get the order right: each element needs a moment to bloom. Rushed tempering tastes raw. The whole thing takes about ninety seconds.

Potato and finish

Use a pre-boiled potato cut small. It heats through in the pan without needing additional cooking time and adds some body. Add lemon juice and grated coconut off the heat, right before serving. Both fade if you cook them.

Breakfast Poha – Indian Flattened Rice

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• Author: Amrita Rawat
• Total Time: 25 minutes
• Yield: Serves 2
• Diet: Gluten-Free, Vegetarian

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Description

A quick and flavorful Indian breakfast made with flattened rice. Perfect for a light and satisfying start to your day.

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Ingredients

Units USM Scale 1x2x3x

• 142 g (5 oz) dry flattened rice (Poha)
• small handful cilantro
• 1 tbsp (15 ml) coconut oil
• 1 tsp cumin
• 1 tsp mustard seeds
• 1 green chili
• 2-3 curry leaves, torn in half
• 1 small onion, finely chopped/minced
• 1 small boiled potato, chopped into small cubes
• 1/4 tsp turmeric
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp sugar
• 2 tbsp (30 ml) grated (unsweetened) coconut
• 2 tsp lemon juice

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Instructions

1. Rinse the rice and set aside in a bowl; it should be moist but not saturated with water.
2. Rinse the cilantro well and set aside.
3. Heat the oil in a saucepan. Once hot, add the mustard seeds and cumin and let sizzle.
4. Once the sizzling dies down, add the torn curry leaves to the pot.
5. Add the sliced green chili.
6. Add the onion and stir well.
7. Cook until the onions become opaque.
8. Add the turmeric and stir well.
9. Pour in the water, add the potatoes, and add salt.
10. Add the sugar and stir well.
11. Let sit for a few minutes on medium-low heat until some of the water evaporates.
12. Add a little water if it looks too dry; it should look wet and mushy.
13. Reduce heat to very low.
14. Stir in the dry rice, combining well. Add a bit of water if it’s too dry.
15. Cover and cook for 2-3 minutes. (Meanwhile, chop the cilantro finely.)
16. Remove the lid, stir in the coconut.
17. Stir in the lemon juice and then add the cilantro.
18. Add salt to taste.
19. Serve warm or at room temperature; store in the refrigerator for up to a week.

Notes

• For a richer flavor, toast the poha lightly in a dry pan before rinsing.
• If you don’t have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro flakes.
• To prevent the poha from becoming mushy, ensure you don’t add too much water and cook it only until it is well combined and heated through.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stir-Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 5
• Sodium: 200
• Fat: 10
• Saturated Fat: 6
• Unsaturated Fat: 4
• Carbohydrates: 40
• Fiber: 2
• Protein: 4

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