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
Poha is made of flattened or "beaten" rice. It's great for making a light snack either for breakfast or in between meals.
Author: Amrita Rawat
Recipe Type: Side
- 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)
- Rinse the rice and set aside in a bowl (it should be moist but not saturated with water).
- Rinse the cilantro well and set aside.
- Heat the oil in a saucepan. Once hot, add the mustard seeds and cumin and let sizzle.
- Once the sizzling dies down a bit, tear up the curry leaves and add it to the pot.
- Add in the sliced green chili.
- Add in the onion and stir well.
- Cook until the onions become opaque.
- Add in the turmeric and stir well.
- Pour in the water and then add the potatoes and add salt.
- (you need the water so that the salt will absorb into the potatoes).
- Add in the sugar and stir well.
- Set sit for a few minutes on medium to low heat until some of the water evaporates.
- Add in a little bit of water if it looks too dry (it should look wet and mushy).
- Switch heat to very low.
- Stir in the dry rice last, combining well.
- Add a bit of water if it's too dry to combine properly.
- Put a lid on it for 2-3 minutes (in the meantime, chop up the cilantro, finely.)
- Take off the lid and stir in the coconut.
- Stir in the lemon juice and then add the cilantro last.
- Add in salt, to taste.
- Serve warm or at room temperature, and keep stored in the fridge for up to a week.