Yet another Maharashtrian classic, Poha (or Pohe). Gets ready in minutes! Poha is an upma with rice flakes mostly eaten as breakfast. This recipe is from the state of Maharashtra. However, there is a common snack made with rice flakes in Karnataka too and is called Masala Avalakki or Khaara Avalakki – and is made with the addition of Sambhar powder. Both these recipes are entirely different from each other.
Back to Poha – It is called Kande Pohe (with onion) or Batate Pohe (with potato). Mine here is Kande Batate Pohe!
Super-markets will provide you 3 types of rice flakes (Poha):
- The thick variety
For this recipe, the medium variety of poha is used. The trick is in the time you soak the rice flakes. When I make poha, it reminds me of Lemon Rice and vice versa. Both these dishes are made exactly in the same fashion! What do you think?
Poha/Rice flakes: 3 cups
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Groundnuts – 12-15
Ginger – 1 inch piece finely chopped
Curry leaves – 4-5 (optional)
Onion – 1 big
Tomato – half of a medium size –>> (optional) Traditionally tomatoes are not used in Poha
Boiled Potato – 1 slightly mashed
Turmeric – 1 pinch
Asafoetida – 1 pinch
Lemon juice – from half lemon
Grated coconut – 1/4th cup
Coriander leaves – 4-5 springs chopped
How I prepare:
- Take oil in a pan. Once the oil is hot, add mustard seeds, cumin seeds. As they crackle, add groundnuts and ginger. Keep the flame low – meanwhile soak poha or rice flakes in as much water as to immerse it completely.
- Add chopped onion into the pan. When the onions are done, add the tomatoes (optional) first, then in a minute add potatoes. ( Tomatoes is my personal addition because I feel they help coat the rice flakes well with the overall flavor).
- At this time, drain the water from the soaked poha into a colander. Poha needs to be soaked for about 5 minutes only. By then it would have slightly increased in size.
- Now back to the pan, add turmeric powder, salt and a pinch of asafoetida. Mix it for a few seconds and add the soaked poha/rice flakes.
- Mix carefully not to break the rice flakes.
- Sprinkle lemon juice and garnish with grated coconut and coriander leaves.
Poha and hot tea makes for a very filling and healthy breakfast. It’s best when served immediately, then the softness of the poha is retained. The grated coconut is to be added to the poha upma on the serving plate. It tastes yum and looks appealing too!
If you are an upma fan, here are some of my other upma recipes –