on Jun 30, 2017, Updated Jul 10, 2024 Want to try a few more Indian breakfast recipes? Here are some of my favorites: Palak Paratha, Sabudana Khichdi, Palak Paneer Bhurji, Millet Poha, Rava Upma, and Indori Poha.
About Red Rice Poha
Red Rice Poha is a breakfast dish made using red rice pohe (flattened red rice). Red rice pohe has more nutritional content than regular white rice pohe, which makes this simple recipe healthier. You can serve it for breakfast or an evening snack with a hot masala tea or coffee. You can also add in a little bhujia, sev or any other namkeen on top. tastes the best when served right out of the pan, as they tend to become a little dry if kept for longer. Leftovers can be stored for 1 to 2 days in an air tight container in the fridge. While reheating in a pan or microwave, sprinkle a little water to add moisture in the poha and reheat it until nice and warm.
How To Make Red Rice Poha
Add red rice poha to a strainer and rinse with water for 30-40 seconds. Drain well and keep it aside. The poha will absorb water and become soft in 5-6 minutes. Veggies – I have used onions, tomatoes, and green peas, but you can add more veggies of your choice. Peanuts give a nice crunch to the pohe. Use raw peanuts in this recipe. Others – You will also need oil, brown mustard seeds, curry leaves, green chilies, salt, turmeric powder, lime juice, sugar, and cilantro (fresh coriander leaves). Adjust the green chilies according to your taste. Do not over-rinse; otherwise, the poha will become mushy. Heat oil in a pan over medium-high heat. Once the oil is hot, add peanuts and fry until slightly browned.
Add mustard seeds and curry leaves. Let the mustard splatter for a few seconds. Add green chilies and onion and fry for 2-3 minutes. Add tomatoes and fry for a minute. Now add salt, turmeric powder, lemon juice, sugar, fried peanuts and soaked poha and mix well. Reduce the heat to low. Cook 2-3 minutes on low heat. Add fresh coriander and mix well. Serve hot.
