Poha Recipe is a popular breakfast made using flattened rice or poha, onion, spices and herbs. This Kanda Poha is a traditional authentic staple breakfast popular in Maharashtra. This takes just few minutes to put together and is perfect for breakfast.

Poha is a widely popular breakfast throughout India. This is a tasty dish which is wholesome, filling and nutritious too. Kanda Poha is easy to make, filling and comforting for breakfast, needs no side dish also.

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About Poha Recipe (Kanda Poha)

Poha Recipe is made using flattened rice flakes, onion, spices and herbs. It is one of the easiest breakfast that even beginners or bachelors can try at home. This is Kanda Poha - 'Kanda' in Hindi means onion and 'Poha' is flattened rice flakes.

This Poha Recipe can be had for breakfast or snack or even for dinner. You can serve it as such or pair it up with any chutney of your choice. You can even garnish with some sev on top while serving, makes it taste so good with a crunch.

This Poha Recipe is highly nutritious yet light on the tummy making it ideal for snack or breakfast too. Roasted peanuts adds a nice flavour and crunch to this dish. You can replace it with cashews too. Poha with a cup of hot filter coffee is all that I want to curl up on a lazy weekend morning.

Flattened rice flakes or beaten rice absorbs water or milk easily so suitable for upma, vada, payasam etc. Many recipes can be made using rice flakes and it can be used to grind idli, dosa and appam batter to give it a spongy texture.

Quick recipes like sweet poha with jaggery or aval urundai can be made for evening snacks. Poha Chivda can also be made by deep frying poha and adding spices and nuts.

Poha means flattened rice flakes or also called as beaten rice or parched rice. It is called by different names : aval(tamil), atukulu(telugu), chirea(bengali), pauwa(hindi) etc. Poha is easily digestible and healthy too. Poha is usually crisp, thin or thick when soaked becomes soft and easy to cook.

Kanda Poha Video

Poha Recipe Ingredients

• Poha - You can choose either thick poha or thin poha variety as per the availability and preference. Make sure to soak and drain accordingly that is the key for perfect poha recipe.
• Onion - Use finely chopped onion, always cut it fresh and use it.
• Mustard seeds - is added to oil and crackled.
• Cumin seeds - is added once mustard seeds crackles, cumin seeds adds warmth and earthy flavour to the dish.
• Curry leaves - is added for tempering, gives more flavour.
• Green chilies - is added for spice, you can increase or decrease according to the spice level you want.
• Turmeric powder - Turmeric powder is used for flavour and colour.
• Peanuts - You can either add peanuts or cashew nuts for the crunch.
• Coconut - is added at the final stage or while garnishing.
• Coriander leaves - is added which makes the dish look more fresh and gives a good flavour.
• Lemon juice - adds a slight tang to this dish.
• Salt - is added to balance the flavours and taste.

How to make Kanda Poha Recipe Step by Step

Preparing Poha

1.Soak 1 cup poha in water for 2-3 minutes. I used thick poha (which I had in hand) so I soaked for 3-4 minutes. If its thin poha you can soak it for 2 minutes that is enough else it will become mushy.

2.Drain water rinse it well and set aside.

3.When you press with your fingers it should be soft and not mushy also it should not be stiff. If it is still stiff then soak for 2 more minutes. Make sure not to make poha mushy so take care while soaking.

4.Add salt to taste and ¼ teaspoon turmeric powder.

5.Mix it well toss for even mixing. Set aside.

6.Heat oil in a pan - add 2 tablespoon peanuts, roast until crisp. Transfer to a plate and set aside.

Tempering for Poha

7.In the same pan add 1 teaspoon mustard seeds let it splutter then add ½ teaspoon cumin seeds let it crackle then add few curry leaves and 1 green chilli, give a quick saute.

8.Now add 1 medium onion chopped.

9.Saute until it turns transparent.

Adding Poha

10.Add soaked and drained poha.

11.Give a quick mix.

Cooking Poha

12.Cook covered for 2 minutes. If you feel its too dry you can sprinkle little water then cook covered.

13.Now open give a quick mix. Adjust salt at this stage.

Garnishing

14.Add roasted peanuts, 1 tablespoon coconut, 1 teaspoon lemon juice and 1 tablespoon coriander leaves.

15.Give a quick mix and switch off.

Enjoy poha hot!

Expert Tips

• Poha variety - Choose the right variety of poha thick is preferred for this recipe. Soaking and preparing poha is the key for perfect poha recipe. Remove speck if it is present. Rinse well before using but make sure not to make it mushy.
• Vegetables - You can use carrot, peas and potato for a more filling and colorful poha recipe.
• Soaking time - I usually soak the poha while starting to temper so by the time the tempering items are done poha becomes soft.Take care not to make the poha mushy so be careful in adding water. You can use thick or thin poha but accordingly soaking time will vary.
• Peanuts - You can replace peanuts with cashews.
• Coconut - Add more grated coconut while serving as garnish if you like the flavour.
• Variation - You can add tomatoes for making a masala version of poha.

Serving & Storage

Serve it hot with a lavish sprinkle of sev and coriander leaves.

Poha can be stored for a day in room temperature not exactly a day may be for 10-12 hours depends on your climatic conditions too. After that refrigerate it, and while you serve you can reheat and serve it hot.

FAQS

1.What is poha recipe?

Poha recipe is prepared by first soaking and draining poha then cooking along with tempering spices and onion. Finally garnished with coconut and coriander leaves.

2.What to serve poha with?

Poha can be served along with chutney or garnished with sev and coconut.

3.Why does my poha turn mushy?

If poha is soaked for more time it turns mushy so take care while soaking and draining. Soak poha for 2-3 mins according to the variety you use.

4.Why is my poha hard and chewy?

Poha which is not usually soaked, cooked properly tastes chewy and hard. So make sure to soak poha for the desired amount of time.

If you have any more questions about this Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Podi Idli is a great South Indian breakfast that cab be made quickly with leftover idlis or mini idlis. It is made by tossing steamed idlis over a basic tempering along with a spicy ground lentil condiment called podi. These serve as a great snack too, kids will love it.

Podi idli is so tasty and a comforting food made with leftover idlis or mini idlis. I have always wondered how our elders turn even the leftovers to such tasty snack and avoid food wastage. So I have also stuck to this rule of no food wastage  as far as I can.

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About Podi Idli

Podi is a spicy condiment made using lentils. Idli is steamed rice cakes. So idlis tossed in podi is popularly known as Podi Idli. It is a quick South Indian breakfast made using left over idlis. Later hotels started to fancy it using mini idlis.

I started making podi ever since mittu started eating idli podi. I usually make a simple version in dosa tawa itself. But later when I tasted in restaurants and seeing kids enjoy it now this is the version I am making and everyone at home is a fan of it.

The key to a perfect tasting podi idli is idlis should be firm and podi should be slightly coarse. You can refrigerate the idlis for a while to make it a bit firm so that they don't crumble while tossing.

I always use homemade idli podi as it tastes great and is less spicy. I always have a batch of homemade idli podi as we aren't big fans of store bought ones. Once I see the bottle nearing to finish I make a fresh batch and store.

Over the years I have made so many versions of idli podi but the one posted here is our staple. For a change I try different varieties but finally come to our family staple recipe.

Podi Idli Video

Podi Idli Ingredients

• Idli - You can use mini idli or big idlis cut into cubes. Make sure to refrigerate them for minimum 15 minutes before making podi idli.
• Onion - Sliced onion adds a crunch and taste to this dish so do not miss it.
• Oil - I always use gingelly oil for podi idli. But you can use any cooking oil too.
• Ghee - Ghee is added for flavour. You can skip it if you do not prefer.
• Mustard seeds - Mustard seeds is added to oil for tempering.
• Curry leaves - is added for flavour.
• Idli Podi - I always use homemade idli podi. But you can use store bought idli podi too make sure it is crunchy and slightly coarse.
• Salt - to taste and balance the flavours.

Similar Recipes

• Idli podi
• MTR Idli podi
• Kollu podi
• Ellu podi
• Curry leaves powder

How to make Podi Idli Step by Step

1.To a pan add 1 tablespoon gingelly oil. Add ½ teaspoon mustard seeds, let it splutter.

2.Add 1 small sprig curry leaves, let it splutter.

3.Add 1 medium sized onion sliced along with little salt. Idli podi already has salt so keep an eye while adding salt.

4.Saute until it turns transparent. Do not let it soften it should be slightly crunchy.

5.Add around 30 mini idlis along with 3 tablespoon idli podi. My homemade idli posi is not spicy so I added more. You can adjust according to the spice level of your idli podi.

6.Add 1 ½ tablespoon ghee.

7.Give a quick mix.Toss in high flame and switch off.

Serve podi idli hot!

Expert Tips

• Adding idli podi - Our recipe of idli podi is less spicy so I usually add more. But if you are using store bought then use little less as it may be spicy, adjust accordingly.
• Add ons - You can add vegetables like carrot, capsicum to make it whole some. You can even add corn, peas or any other veggie of your choice. You can even add peanuts or almonds replacing cashews.
• Oil - Gingelly oil is good for health so be generous in adding. You can replace it with coconut oil.
• Idlis - Make sure your idlis are slightly porous so that it absorbs the podi well. So use the first batch of idli batter for best results. If you don't have mini idli mould, you can even make regular idlis, cube them and use it.
• Avoid crumbling - Refrigerate steamed idlis for a while to make it firm and avoid crumbling.

Serving and Storage

Serve podi idli hot or warm for the best taste. Enjoy it as a breakfast, snack, or light dinner. It also tastes delicious with a cup of filter coffee or masala chai. Garnish with fresh coriander leaves and a drizzle of ghee for extra flavour.

FAQS

1. Can I use leftover idlis?

Yes. Leftover or a day-old idlis works very well because they hold their shape and absorb the podi without becoming mushy.

2. Can I make podi idli for lunch boxes?

Yes. Podi idli is a great lunch box recipe because it stays great and flavorful even after cooling.

3. Why is my podi idli dry?

It means there wasn't enough oil or ghee, or too much podi was used. Add a little more sesame oil or ghee and toss again for a better coating and to avoid drying.

If you have any more questions about this How to season Iron Tawa do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this How to season Iron Tawa? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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