Breakfast Poha – Indian Flattened Rice

Poha is made of flattened or “beaten” rice. It’s great for making a light snack either for breakfast or in between meals.
By Amrita Rawat

Breakfast Poha - Indian Flattened Rice

Breakfast Poha - Indian Flattened Rice
 
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Poha is made of flattened or "beaten" rice. It's great for making a light snack either for breakfast or in between meals.
Author:
Recipe Type: Side
Serves: 3-4
Ingredients
  • 5 ounces dry flattened rice (Poha)
  • small handful of cilantro
  • 1½ tbs coconut oil
  • 1½ tsp cumin
  • 1½ 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
  • ½ tsp turmeric
  • ¼ cup water
  • ¾ tsp salt
  • ¾ tsp sugar
  • 2 tbs grated (unsweetened) coconut
  • Quarter of a lemon (about 2 tsp juice)
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 a bit, tear up the curry leaves and add it to the pot.
  5. Add in the sliced green chili.
  6. Add in the onion and stir well.
  7. Cook until the onions become opaque.
  8. Add in the turmeric and stir well.
  9. Pour in the water and then add the potatoes and add salt.
  10. (you need the water so that the salt will absorb into the potatoes).
  11. Add in the sugar and stir well.
  12. Set sit for a few minutes on medium to low heat until some of the water evaporates.
  13. Add in a little bit of water if it looks too dry (it should look wet and mushy).
  14. Switch heat to very low.
  15. Stir in the dry rice last, combining well.
  16. Add a bit of water if it's too dry to combine properly.
  17. Put a lid on it for 2-3 minutes (in the meantime, chop up the cilantro, finely.)
  18. Take off the lid and stir in the coconut.
  19. Stir in the lemon juice and then add the cilantro last.
  20. Add in salt, to taste.
  21. Serve warm or at room temperature, and keep stored in the fridge for up to a week.

Amrita Song

Amrita Rawat is the author of the blog Chai and Dumplings. Born in India and a lifelong resident of Atlanta, she recently moved to Saint Louis. Her love for food stems in part from its ability to bring cultures together and in part from how darn good it feels to eat a delicious meal. She loves traveling and has eaten her way through cities like Hong Kong, Paris, Budapest, Mumbai, and Shangri-la. Amrita is also a contributor to Sauce Magazine in St Louis.

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