Rinse 1.5 cups thick poha (flattened rice) in water until they soften. Use a strainer or colander to rinse these light rice flakes.
Don't rinse them too much.
Drain all of the water. The pohe should loose their crunchiness, and crispiness.
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
Dry roast 2 to 2.5 tablespoons peanuts in a heavy pan until they become crunchy
Crackle the mustard seeds first. Use peanut oil or sunflower oil or any neutral flavored oil.
Next, add ½ cup finely chopped onions.
Add 10 to 12 curry leaves and 1 teaspoon chopped green chilies. Sauté for some seconds.
Next, add the roasted peanuts and stir.
Add the poha and gently mix.
Cover and steam for about 2 minutes on low heat.
Switch off heat and let the poha remain covered for a minute.
Sprinkle 1 teaspoon lemon juice, 2 to 3 tablespoons chopped coriander leaves and 2 to 3 tablespoons grated coconut.
Mix gently and serve.
Serve warm with chai or hot coffee.