Poha Recipe (2 Ways)

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Poha recipe is a popular Maharashtrian breakfast made from flattened rice, herbs and spices. It is a staple breakfast in our home which we all love. In this post, I share two tasty recipes that are vegan and gluten-free.

kanda poha served in ceramic bowl with a side of Indian chai in a ceramic mug

The two popular variations of poha recipe are made with either potato or onion or both potatoes and onion. I am sharing 2 such popular variations in this post.

  1. Kanda Poha (With Onions)
  2. Kanda Batata Poha (With Onions & Potatoes)

Both the recipes are easy and taste good. You can make any recipe as per your taste buds.

What is Poha

The word Poha (plural pohe) is used for two things. One is the ingredient which is flattened rice and second is this recipe or dish which I have shared here.

1. Flattened rice or beaten rice

Beaten rice, flattened rice or parched rice are the different words to denote Poha. To make beaten rice, the rice grains are parboiled and then flattened.

These are like dry, crisp, thin flakes that can be crumbled or broken easily. Recipes made with flattened rice requires little to no cooking.

In some regional Indian languages, poha is known as phov (konkani), avalakki (karnataka), aval (tamil & malayalam), atukulu (telugu), chira (bengali), paunva (gujarati) and as pauwa in hindi.

Poha absorbs any liquids (water or milk) that they are soaked in and soften. So they can be eaten raw after soaking or cooked a bit.

They are also fried or roasted and made into quick snacks like Poha Chiwda.

In India, we get flattened rice easily. Making any dish with them is a breeze.
If you live outside India, then you can buy flattened rice in an Indian or asian grocery store or online.

There are basically two types of poha available in the market depending on their thickness. One is a papery thin version and the other is a thicker variety.

While in some recipes they can be used interchangeably, but in this poha recipe, always use the thicker poha.

We also get red poha or brown poha (made from red or brown rice). You can even use these to make this breakfast dish.

2. Poha Recipe

Poha recipe is a light breakfast dish. Basically pohe is made by mixing flattened rice in a mix of seasoned spices and onions.

It is ridiculously easy to make poha recipe. To make it more nutritious you can add boiled peas, grated carrots, roasted peanuts, cashews and garnish with coriander leaves (cilantro leaves) and grated coconut.

There are many variations of the recipe. Example: If you are adding potatoes then you can either fry them or steam them. One more tasty version is Indori Poha which has fennel seeds as one of the spices.

I have grown up having pohe for breakfast apart from Idli, Dosa and Upma. My mom used to make it often for breakfast or for brunch.

About Kanda Poha

In Marathi language, the word “Kanda” means onions. By now you know that the Maharashtrian word for flattened or beaten rice is Poha. Hence the term Kanda Poha or Kanda Pohe.

In some variations of poha recipe, potato is added instead of onions. Some people like to add both onions and potatoes.

I always add red onions that give a nice sweetish taste. If you are not a fan of red onions, you can try making the recipe with white onions or yellow onions.

Step-by-Step Guide

How to make Poha

Preparation

1. Rinse 1.5 cups thick poha (flattened rice) in water until they soften. Use a strainer or colander to rinse these light rice flakes.

Remember not too rinse them too much or else they will break and become mushy. During rinsing, they will absorb water and soften.

The poha flakes ideally should soften but remain in shape and intact. If the they do not become soft, sprinkle some splashes of water on them so that they absorb some extra water.

poha being risned in a steel colander

2. Drain all of the water. The pohe should loose their crunchiness, crispiness and when you break them between your finger, they should easily get crushed or mashed. Set aside.

poha rinsed well

3. Now add 1 teaspoon sugar (or as required), salt as per taste, and ¼ teaspoon turmeric powder to the pohe and gently mix with a spoon or with clean hands.

sugar, salt, turmeric powder added to poha

4. Dry roast 2 to 2.5 tablespoons peanuts in a heavy pan until they become crunchy.

peanuts being roasted in a frying pan to make poha recipe

Making Poha

5. Heat 2 tablespoons oil in the same pan. Crackle the mustard seeds first. Use peanut oil or sunflower oil or any neutral flavored oil.

mustard seeds crackling in hot oil

6. Then add ½ cup finely chopped onions. Sauté them until they become translucent and soften.

onions being sautéed

7. Add 10 to 12 curry leaves and 1 teaspoon chopped green chilies. Sauté for some seconds.

green chillies and curry leaves being sautéed

8. Add the roasted peanuts and stir.

roasted peanuts added

9. Add poha and mix gently.

poha added

10. Cover and steam for about 2 minutes on a low heat.

pan covered with lid for the poha to steam

11. Switch off the heat and let poha remain covered for 1 to 2 minutes.

heat switched off and pan covered with lid

12. Remove the lid and sprinkle 1 teaspoon lemon juice, 2 to 3 tablespoons chopped coriander leaves and 2 to 3 tablespoons grated coconut.

coriander leaves and grated coconut added

13. Mix gently and serve.

coconut and coriander leaves mixed gently and kanda poha ready to serve

14. Serve kanda poha hot or warm with ginger chai or hot coffee. You can also sprinkle some sev (fried gram flour vermicelli) while serving.

kanda poha served in ceramic bowl with a side of Indian chai in a ceramic mug
Tips

Helpful Tips

  • Texture of soaked poha: After rinsing them well, press a flake and if it gets crushed/mashed easily then it is soft enough to be cooked. Otherwise, if it is dry and does not get mashed easily then sprinkle little water over it and gently mix well.
  • Rinsing: I usually rinse these flakes in a strainer or colander under running water and don’t soak them in water. Rinsing these softens them easily.
  • Veggies: You can also add boiled peas or grated carrots. This makes this dish more healthy and nutritious.
  • Garnish: I also like to add grated fresh coconut in my poha recipe but you can skip if you do not have coconut.
  • Type of poha: I use both red and white poha to make kanda poha. I have updated this post with step by step photos, where the dish is made with white poha but the final photos has the dish made with red poha.

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poha recipe, kanda poha recipe

Poha Recipe

4.88 from 48 votes
This poha recipe is a popular Maharashtrian breakfast made with flattened rice, onions, herbs and spices.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Maharashtrian
Course: Breakfast, Snacks
Diet: Gluten Free, Vegan
Difficulty Level: Easy

Servings 3
Units

Ingredients

Main ingredients

  • 1.5 cups poha (thick variety) – red or white beaten rice or flattened rice
  • ½ cup finely chopped onions or 1 medium-sized onion
  • ¼ teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 2 to 2.5 tablespoon peanuts
  • 10 to 12 curry leaves
  • 1 teaspoon chopped green chillies or serrano peppers or 1 to 2 green chillies
  • 1 teaspoon sugar or add as required
  • 2 tablespoons oil – sunflower, peanut or any neutral tasting oil
  • salt as required

For garnish

  • 2 to 3 tablespoons coriander leaves (cilantro)
  • 1 teaspoon lemon juice or add as required
  • 2 to 3 tablespoons grated coconut or add as required

Instructions

Preparation

  • Rinse the poha in water till they soften.
  • They should loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
  • Now add sugar, salt and turmeric powder to the poha and gently mix.
  • Dry roast the peanuts in a heavy pan till they become crunchy.

Making poha

  • Heat oil in the same pan.
  • Crackle the mustard seeds first.
  • Then add onions and saute them till they become translucent.
  • Add curry leaves and green chilies. Saute for half a minute.
  • Add the roasted peanuts and stir.
  • Add the poha and stir.
  • Cover and steam the poha for 2 minutes on a low flame.
  • Switch off the fire and let the kanda poha remain covered for 1 to 2 minutes.
  • Remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut on poha.
  • Give a gentle stir and serve kanda poha hot with tea.

Notes

  • Texture: After rinsing the poha flakes, press a few flakes and if they get crushed or mashed easily then they are soft enough to be cooked. If they are dry or crunchy, sprinkle some splashes of water on them and gently mix. 
  • Rinsing: I always rinse these flakes in a strainer or colander under running water and don’t soak them in water. Rinsing softens them easily.
  • Veggies: To make poha recipe more nutritious, add add boiled peas or grated carrots. 
  • Garnish: I like to add grated fresh coconut but it is optional. Do add coriander leaves and do not skip them. 
  • Type of poha: Both white and red poha can be added in the recipe. 

Nutrition Info Approximate values

Nutrition Facts
Poha Recipe
Amount Per Serving
Calories 264 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Sodium 442mg19%
Potassium 145mg4%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 144IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 40mg200%
Vitamin B6 1mg50%
Vitamin C 71mg86%
Vitamin E 5mg33%
Vitamin K 1µg1%
Calcium 31mg3%
Vitamin B9 (Folate) 414µg104%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 82mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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About Kanda Batata Poha

Kanda batata poha is one of the staple breakfast recipe from Maharashtra made with onions (kanda), potato (batata) and flattened rice. Gluten-free and vegan.

It is an easy, quick and healthy option for breakfast or brunch or as a snack. There are many recipes for making poha and each family has its own way of making it. But in most variations, either we add potatoes or onions or both.

kanda batata poha in a white bowl or a dark blue fabric

In this recipe like the way we usually do at home, I have sautéed the potatoes in oil but you can also boil/steam them separately before adding to poha.

Usually, I love to add roasted peanuts and top poha with grated coconut – which adds a lot of flavor and makes it more healthy. I like to have a cup of hot tea with it and I have my satisfied morning breakfast meal.

The best thing which I like about this dish is that it is light on the stomach and easy to digest and yet nutritious.

How to make Kanda Batata Poha

1. Pick 1.5 cups thick poha first. Rinse them in clean running water in a strainer or colander. Make sure not to overdo the rinsing. This will make them mushy and pasty.

Rinsing in fresh clean water, softens them as they absorb water.

poha rinsed in a light green colander

2. Sprinkle ¼ to ½ teaspoon turmeric powder, 1 teaspoon sugar and salt as required in poha.

salt, sugar and turmeric powder added to poha

3. Gently mix with your hands or with a spoon.

poha evenly mixed with salt, sugar and turmeric powder

4. Roast 2 tablespoons peanuts in a heavy pan until they become crunchy. Set aside.

peanuts being roasted

5. Peel 1 medium-sized to large potato and chop them into small cubes. In the same heavy kadai or pan heat 2 to 2.5 tablespoons oil. Sauté the potatoes in medium hot oil.

sautéing potatoes in oil

6. Sauté them until light golden and crisp.

potatoes turned light golden and crisp

7. Once the potatoes become light golden and crisp then remove them with a slotted spoon draining the extra oil. Set aside with the roasted peanuts.

potatoes and roasted peanuts set aside in a steel plate

8. In the same kadai, there will be some oil left. Add ¾ teaspoon mustard seeds to the hot oil. If there is no oil, then add 1 tablespoon oil and heat it gently.

mustard seeds spluttering in hot oil

9. When the mustard seeds splutter, add ¾ teaspoon cumin seeds.

cumin seeds getting fried in oil

10. When the cumin seeds splutter, add ⅓ cup finely chopped onions. Sauté the onions until they become translucent and soften.

onions added

11. Now add 8 to 9 curry leaves (medium to large sized), 1 teaspoon chopped green chilies and roasted peanuts. Mix well.

roasted peanuts, curry leaves, green chillies added

12. Add poha.

poha added

13. Mix gently with the rest of the mixture.

poha mixed evenly

14. Add the potatoes. Mix very well. Cover the pan tightly with a lid for poha to get steamed for about 2 minutes on low heat. Remove the lid and check the taste and if required add more salt and sugar.

sautéed potatoes added

15. Garnish with 2 to 3 tablespoons chopped coriander leaves (cilantro) and 2 to 3 tablespoons grated fresh coconut.

coriander leaves added

16. Mix gently.

kanda batata poha ready to be served

17. Serve kanda batata poha hot or warm with chopped lemon pieces. The lemon juice has to be squeezed on poha before eating it.

Alternatively, you could also follow this method. When the poha recipe is cooked, sprinkle about 1 to 2 teaspoons lime juice on it. Mix it with the kanda batata poha and then garnish with grated coconut and coriander leaves.

kanda batata poha in a white bowl with a side of lemon wedge and steel spoon on a dark blue fabric
maharashtrian poha recipe, kanda batata poha recipe

Kanda Batata Poha

4.84 from 37 votes
Kanda batata poha is easy to make recipe of flattened rice with onions and potatoes.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian, Maharashtrian
Course: Breakfast
Diet: Gluten Free, Vegan
Difficulty Level: Easy

Servings 3
Units

Ingredients

For prepping poha

  • 1.5 cups poha – thick variety (flattened or parched rice)
  • 1 teaspoon sugar or as required
  • salt as required
  • ¼ to ½ teaspoon turmeric powder

Other ingredients

  • 2 tablespoon peanuts
  • 2 to 2.5 tablespoon oil – peanut, sunflower or any neutral oil
  • 1 medium potato – chopped into small cubes
  • ¾ teaspoon mustard seeds
  • ¾ teaspoon cumin seeds
  • cup finely chopped onions or 1 medium-sized onion
  • 1 teaspoon chopped green chilies or 1 to 2 green chillies
  • 8 to 9 curry leaves (medium to large sized)
  • 2 to 3 tablespoons grated coconut
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)

Instructions

Preparation

  • Pick the poha first. Rinse them in clean running water in a strainer or colander.
  • Make sure that you do not rinse it too much or else it breaks and gets mushy. While rinsing, the poha flakes absorb enough water and they become soft.
  • The poha flakes must become soft but remain intact, whole and separate. If they do not become soft, sprinkle few drops of water on them in the strainer till they get softened.
  • Sprinkle the turmeric powder, sugar and salt in the poha. Gently mix.
  • Roast the peanuts in a small pan till they become crunchy and keep aside.
  • Also peel the potatoes and chop them into small cubes.

Making kanda batata poha

  • In a heavy kadai, heat oil. Sauté the potatoes in medium hot oil till light golden and crisp. Keep aside.
  • In the same kadai, there will be some oil left. Add ¾ teaspoon mustard seeds to the hot oil. If there is no oil, then add 1 tablespoon oil and heat it gently.
  • When the mustard seeds splutter, add the cumin seeds.
  • When the cumin seeds crackle, add the onions. Sauté the onions till they become translucent and soften.
  • Now add the curry leaves, green chili and roasted peanuts. Saute for a minute.
  • Add the fried potatoes and then the poha. Mix gently with the rest of the mixture.
  • Cover the pan tightly with a lid for the poha to get steamed for about 2 minutes on low heat. Remove the lid and check the taste and if required add more salt and sugar.
  • Switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
  • Remove the lid and garnish with chopped coriander/cilantro leaves and grated fresh coconut.
  • Serve kanda batata poha hot with chopped lemon pieces. The lemon juice has to be squeezed on the poha before eating it.
  • Alternatively, you could also follow this method. Once the poha is done, sprinkle about 1 to 2 teaspoons lime juice on it. 
  • Mix and then garnish it with coconut and coriander leaves.

Notes

Adding sugar is optional. You can skip it completely if you don’t prefer a slightly sweet taste in the kanda batata poha.

Nutrition Info Approximate values

Nutrition Facts
Kanda Batata Poha
Amount Per Serving
Calories 258 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Sodium 403mg18%
Potassium 132mg4%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 119IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 32mg160%
Vitamin B6 1mg50%
Vitamin C 55mg67%
Vitamin E 5mg33%
Vitamin K 1µg1%
Calcium 31mg3%
Vitamin B9 (Folate) 333µg83%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 77mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This poha recipe post from the archives (August 2013) has been republished and updated on 16 December 2020. 

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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105 Comments

  1. Tried the recipe and can definitely say that it is my go through recipe from now onwards. Thanks for sharing this simple yet delicious recipe.5 stars

    1. thank you sukanya. glad to know liked the poha recipe. thanks for the rating also.

  2. It was so easy & simple madam, i will also try this recipe & serve to my lovable ones.
    Please do more easy recipes which can be done at home
    good going

  3. This is a delicious and well explained recipe. Ive been making it for years now and turns out perfectly. Thank you for putting it here.5 stars

  4. Dear Dassana Ji, my wife ‘ordered me’, to make one cup of cold, wet, poha, without potatoes. (She hates potatoes…). Then she rolled over, and went back to sleep …… since it is a Sunday, and her only day of rest.
    But, it is minus 7 oC ouside, and dreary snow on the landscape, and my toes were getting frozen, so I decided to make your hot kanda kandey pohe’. I’m glad, I did, for the hot pohey felt good.
    If you will indulge me, I made a few modifications ….
    I used salted, pre-roasted peanuts, which I crushed coarsely, with a rolling pin.
    Also I put in a pinch of Aamti or sambhaar powder, ( I forget which – ) … for ‘good luck’ …..
    I also used coconut oil and a dollop of coconut paste for the ‘salutations’ to some konkani gods,
    also I put a small pinch of urad dal and jeera for part of the tadka. This is out of habit. Also I forgot to add turmeric, so the yellow color was missing, but it is so dark, here until 10 am, that I did not even notice the lack of color.
    My wife liked it, nevertheless, so I am off the hook …. until tomorrow.
    Best Seasons wishes for the Christmas, Hannukkah, KrishnaJayanti, Buddhastami, and Eid. Keep up the good work, and a good sense of humour.5 stars

    1. Welcome Vidwan. Seasons greetings to you and your wife also. Glad to read your sweet and humorous comment. Good to know the variations you did to kanda poha. I hope you will be blessed with more cooking skills and will make more people laugh with your humour.

  5. Brilliant recipe

    To the point

    Came out perfect when I made it.

    Thank you ????

    1. thanks sejal for the positive feedback in kanda poha recipe. glad you liked it.

  6. ITried this today for breakfast. It was tasty, perfect poha recipe. Thanks5 stars

  7. Made Poha for the first time by seeing this simple recipe and it wasn’t that bad. Thanks a lot.5 stars

  8. I always make poha. But myโ€‹husband complaint about texture and taste, than I tried your recipe ahd he loved it. Thank you so much for tasty recipe5 stars

  9. Ooh thank you I did it thank you so much for your help you are awesome….5 stars

  10. Hi Dassana,

    Thank you for all wonderful recipes. I learnt many cooking dishes from your blog. Instructions are easy to follow and recipes are just WOWW.
    I have small doubt about thick poha. I made kanda poha using thick poha. It became crunchy instead of soft. I know I did not soak it properly. Can you please help me , how to soak thick poha!

    Thanks.5 stars

    1. thanks dipti. i don’t soak thick poha. i take them in a strainer or colander. then i rinse them twice or thrice in running water and gently swirl the poha flakes with hands while they are getting rinsed. this way they absorb the water and become soft but not mushy. keep them in the colander only as the excess water then drains off from it.

  11. My poha recipe becomes mushy and salt less most of the times…I have lost confidence cooking it !!

    1. using a colander or strainer, just rinse once or twice. drain the water very well. for salt, you can always add more salt later if the salt is less.

  12. I was searching for a nutritious food recipe and then i found this page. Love it

  13. I m so in love with all ur recipes..u have turned me who was a non cooking person and who just hated cooking to a cooking lover.. thanks a lot..ur work is highly appreciated

  14. I came across your blog when I was looking for poha recipe. It turned out beautifully. Suffice to say I fell in love with your blog. I always turn to it for any recipe that I need. Thank you for doing such a wonderful job.

  15. These recepies save me in my in-laws as they r sooooooooooooooooo much stubborn about their taste . So these recepies save my life n make me praised from my soooooooooooo sticky in-laws

  16. These receipes are amazing .Easy to cook n always get praise from my family……These are authentic…..

  17. I made this today and it was fantastic! I didn’t have any curry leaves this time, but I’m definitely adding them next time, because it’s just not the same without them.

    I’m Indian but was born and raised in the US. I was always intimidated by Indian cooking because of all the spices. I live far from home now and miss my mom’s Maharashtrian cooking. I’ve decided that I must learn to make her dishes myself!

    Your recipe was so easy to follow, even for me! It turned out so delicious. I took a pic of it with a cup of chai and sent it to my mom. She was so proud ๐Ÿ™‚

    1. very pleased to know this anjali ๐Ÿ™‚ glad our food blog could help you in cooking maharashtrian food. thankyou for your kind and positive word.

  18. Hi Dasana,
    Your recipes and content of making them is so good that even any slight variation to it doesnt effect the end result.I am very much thankful to you for being a guide in as I have just started cooking.4 stars

    1. pleased to know this rupesh ๐Ÿ™‚ thankyou for your kind and positive words. also wish you all the best.

  19. I just love ur recipes…its u who is responsible for transforming me into a better cook…thanks….4 stars

  20. I am from andhrapradesh. We call this dish as ” atukula pulihora”. But along with mustard seeds we also add chena dal and urad dal(small quantity).That’s the only difference.We call poha as “atukulu”. I am fan of this dish.4 stars

  21. Thanks for posting & great recipe. Tried It and it just turned out awesome. Thanks once again.

  22. Will thin poha work for this? Or is there another recipe so I can use my thin poha? That is the only poha I have.

  23. I always open your site when looking for a recipe, even ignoring the famous chef recipes..yours are more of a regular cooking genre ๐Ÿ™‚ I have a question- while mixing salt, sugar and haldi to washed poha, will it be bad if the grains break and get mashed?4 stars

    1. thanks bhagyashree. glad to know. the poha grains should not mash. so mix very gently with your hands. otherwise if the grains are mashed then poha will become mushy or lumpy and the grains won’t be separate.

  24. I am probably the worst cook to have ever walked the face of earth, but even I was able to cook an above average dish using this recipie.

    I wanted to do something good for my friend (he daily cooks dinner for me :-P) and decided to try my hands on making poha. The best part is that OUTPUT was rated 8/10 by the friend.

    Awesome Bro!!!!5 stars

    1. thanks ankit. good to know that you manage to make good poha for your friend. it was a sweet gesture from your side to your friend. with practice you will become a good cook. keep trying more recipes.

  25. I have followed the recipe perfectly, but somehow the poha does not come out the way it should, free and dry. It comes out sticky and clumpy. Am I doing anything wrong?

    1. swarnava, it is because there must be some water in the poha. you don’t need to rinse the poha thoroughly. just once or twice is enough and with light hands stirring. not the way we wash rice or dal. the poha has to be handled very gently while washing and then you have to drain the water very well. otherwise if there is some water it will become sticky and clumpy. rough handling of poha while washing will break it.

      1. O. I should have read the comments section at first.
        Well, Mushy poah for me today. Will try again tomorrow.

        1. if you drain the poha well and not rinse it too much, then mushiness won’t be there. just rinsing once or twice is enough. happy cooking for the next time.

  26. Loved this Poha Recipe along with easy Tips. I had a non recipe related questions. I loved your chai mug and the bowl. Can you please tell me where you got them. :))5 stars

  27. This has to be my favorite poha recipe to date! Clearly written and so easy to follow.

  28. i have tried poha by adding some veggies like cabbage, capsicum &chukandar after cutting them into small pieces and frying them for just two monikers .it is even more tasty if served with little curd over it

    1. without curry leaves an important flavor will be missing. but still you can make the poha.

  29. this is aregular breakfast option these days for me.. though i make the maharashtrain style poha in white poha.. with brown i make it in south indian style wher ei add coconut… i have clicked pics yet to write the post properly..:)

  30. I love this dish and it’s one of the few Indian dishes I’m getting pretty good at. I call it “the meal I make when there’s nothing in the house to cook.” ๐Ÿ™‚5 stars

  31. am a fan of your beautiful clicks and such restrained use of natural light. the poha looks perfect with each grain separate.