Red Poha

Rice flakes is a traditional breakfast cereal consumed in almost every part of India. Earlier my grandmother used to make upma using freshly beaten rice flakes, but we, as children, liked to snack on aval (rice flakes) along with milk & sugar in the same way cornflakes, an American counterpart, is typically devoured. Rice flakes is generally used as the substitute for rice or other grains for making snacks, sweets, desserts, and many other dishes. However I prefer to make delicious potato poha often for breakfast as it is a light but a hearty meal, and poha is a popular Maharashtrian dish prepared with plenty of onion (kande pohe), or with boiled potato (batata pohe), or garnished with grated coconut (dadpe pohe).

poha-varieties Red Poha
Poha varieties

Lately red rice flakes and various millet flakes that are good sources of micronutrients also available in the market, so we can prepare nutritious poha using them. Normally we soak thick rice flakes for few minutes, but it is required to rinse & steam the harder red rice flakes, or simply rinse & strain the thinner millet flakes before making poha.

red-poha Red Poha
Mildly-spiced poha with delicious textures

Now I have prepared delicious & nutritious Maharashtrian potato poha using red rice flakes and garnished with south Indian mixture (crunchy snacks) and the recipe for potato poha (aloo poha) is as below:

batata-pohe Red Poha
Potato poha using red rice flakes

Ingredients:

Red rice flakes2 cups
Coconut oil2 tbsp
Mustard seeds1 tsp
Cumin seeds1 tsp
Green chillies (slitted lengthwise & halved)4
Curry leaves2 sprigs
Turmeric powder1 tsp
Onion3 (medium)
Boiled potato2
Boiled peas1/2 cup
Crushed peanuts1/4 cup
Chopped coriander leavesas desired
A squeeze of lemon juice 
Salt1 and 1/2 tsp
Mixture/ sev/ kara boondhias needed
poha-ingredients Red Poha
Ingredients for making potato poha

Cooking directions:

  • Rinse & steam red rice flakes for 5 minutes and keep it covered.
  • Meanwhile heat a cooking pan with oil in medium flame.
  • Add mustard seeds into hot oil.
  • When they begin to crackle, add cumin seeds, green chillies, curry leaves, turmeric powder & saute for few seconds.
  • Then add finely chopped onion and saute until translucent.
  • Now add cubed potatoes & steamed rice flakes followed by salt and stir well.
  • Add boiled peas, crushed peanuts & chopped coriander leaves into poha.
  • Stir until they all mixed evenly and remove from heat.
  • Stir in a squeeze of lemon juice & garnish with mixture or sev just before serving..
poha-recipe Red Poha
Red Poha recipe

Tips & Tweaks:

  • The most important factor for making perfect poha is to keep the rice flakes soft & moist, but neither soggy nor dry. I steamed thick harder red rice flakes, this gives the right texture, but if you are using thin rice flakes, you need to be careful with the soaking time (it usually takes not more than 5 minutes).
  • We can garnish poha with crunchy vegetables like chopped cucumber or shredded carrot instead of mixture/sev/boondhi.
  • We can also prepare the sweet version of poha using jaggery syrup, coconut gratings, ghee-roasted cashew nuts & cardamom powder.
jaggery-poha Red Poha
Jaggery poha

73 comments on “Red PohaAdd yours →

    1. Thanks Subbashini!
      I am fine, and I switched to self-hosted site, so I have been working on my site for a new look with new features. πŸ™‚ Hope you will like it
      I am sure you are enjoying these days with your princesses. I will soon check into you blog.

  1. I usually soak the red poha for an hour or so before cooking. But steaming it looks like a quicker method. I will surely try this method.
    Besides, poha seems so versatile in that it can be adapted in so many ways. Thank you for a great breakfast/ evening tiffin recipe. I loved the addition of veggies and mixture.
    What is your favourite chutney, side- dish for cooked poha?

    1. Yes, steaming helps to get the right texture with no big fuss.
      Actually I don’t like to take poha along with chutney, and it tastes good even without any such accompaniment. I feel those crunchy mixture & soft potato add a delicious texture in here. πŸ™‚
      Thanks Sheela! Have a wonderful weekend! πŸ™‚

  2. I love Poha and these are lovely recipes – light and healthy for a breakfast. I recall once I made a Poha recipe which is same as “Elumichai sadam” – lemon rice (?). I used poha instead of rice. I will post it when I do next time.

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