Poha is the go-to breakfast if you are running out of time and need a filling breakfast. Poha is made with flattened rice. There are many variations in making this quick breakfast. This recipe is mainly using onions and peanuts. Served with fresh coconut and a squeeze of lemon, this dish shows how a quick and simple meal can be so delicious.
Flattened rice is rice which is flattened into flat, light, dry flakes. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. Flattened rice is used to make several dishes. There are two varieties of flattened rice - thick and thin. The thick variety is used for making poha whereas the thin variety, called nylon avalakki is used to make chiwda. Flattened rice is also known to be easily digestible.
To make poha, I wash the flattened rice thoroughly and let it sit in a colander. This will help in softening them but will not turn them mushy. I then make a tempering of whole spices, curry leaves and fry peanuts in it. Once the peanuts are crunchy, I add onions and saute it well. I then add the washed poha and mix it gently. I sprinkle just a little bit of water and let it simmer for a couple of minutes. This should be sufficient for the poha to cook completely. I then finish it with freshly grated coconut, lemon juice, and coriander leaves.
To see how to make avallaki chiwda, click here.
For more breakfast recipes, click here.
Serve with yogurt for a filling breakfast
- 2 cups poha thick variety
- 2 onions large, finely chopped
- ¼ cup peanuts
- 1 teaspoon mustard seeds
- 1 dry red chilli
- 1 teaspoon cumin seeds
- 2-3 green chillies finely sliced
- 4-5 curry leaves
- ½ teaspoon turmeric powder
- A pinch asafoetida
- Salt to taste
- ½ teaspoon sugar optional
- 3 tablespoon oil
- 2 tablespoon coconut fresh, for garnish
- A few coriander leaves for garnish
- 1 lemon
- Wash the poha thoroughly in a colander and set aside. The poha should be moist but not mushy
- Heat a frying pan/skillet and add oil in it
- Add mustard seeds and let it splutter. Add cumin seeds, curry leaves, asafoetida and chilli. Saute for 1-2 minutes
- Add peanuts and fry until crunchy
- Add onions and fry for 2-3 minutes. Add turmeric, salt and sugar. Continue to saute for another minute
- Add the poha and stir in gently. Sprinkle 1 tablespoon of water, cover and simmer for 4-5 minutes
- Turn off the heat and add the lemon juice and mix well. Garnish with chopped coriander leaves and grated coconut
- Serve hot
- Make sure to drain out all the water after washing the poha. It should be just moist
- Sugar is optional. Skip it if you don’t prefer the slight sweetness of the dish