Maharashtrian Recipes | Flattened Rice with Onions | Indian Breakfast Recipes
My childhood was spent growing up in the Northern parts of India and  for a long time I considered myself as a North Indian  (and  by many others too). My food likes and dislikes mirror this a lot , even to this day. Many of the dishes that my mom makes reflect this so much, that for a long while I assumed that some of my favorite foods were from the South which was not true. I know I said this in my Batata Poha post too.
Maharashtrian Recipes | Flattened Rice with Onions | Indian Breakfast Recipes
This dish comes under the same category. On days when she did not have potatoes or was in a hurry, this would make its appearance at our breakfast (and at times during tiffin) table. She learnt this during our stay amongst our Maharashtrian neighbors, this dish being their specialty.  Extremely simple to make with subtle flavors from the spices. Its soft, chewy and filling.
  • Cook time:
  • Prep time:
  • Serves: 2 people
Ingredients
  • 2 cups (abt 150grams/5.5oz) thick Poha (flattened rice)
  • 1 large Onion, finely chopped
  • 1 tsp Mustard seeds
  • 1/2 tsp Asafoetida powder
  • 1/4 cup Peanuts (optional)
  • 1/2 tsp Turmeric
  • 1-2 Green chilies, or as per taste, thinly sliced
  • 1/2 tbsp powdered Jaggery, see Tips
  • few sprigs of Curry leaves and Cilantro
  • Salt to taste
  • Lemon juice to taste
Tips
1. Optional Ingredients : You can also add other vegetables like boiled Potatoes, boiled (or frozen) Green peas to make it a more substantial meal. Some roasted peanuts also make for a nice crunch.
2. Jaggery: My mom adds sugar, but in the quest to minimize white sugar intake, I use Jaggery instead.
3.For a Street Side version: To make it street style (Mumbai's famous version), garnish this with freshly grated and/or toasted coconut and sev. Sev is a Northern version of South Indian Omapodi. Simply skip the carom seeds and add some mild spices like turmeric, Asafoetida etc.
Method
1. Wash the rice flakes in cold water very well.
2. Let it drain for 10 minutes.
3. While that's draining, heat 1-2 tsp oil/ghee/butter. I used coconut oil to impart a coconut flavor instead of using regular coconut in the recipe. Add mustard seeds and asafoetida. When the seeds splutter, add the peanuts and stir until roasted. You can alternatively roast/toast the peanuts separately and add them towards the end too.
4. Add the onions and green chilies  next along with salt.
5. Once soft, add the curry leaves and turmeric powder.
6. Add the jaggery or sugar and mix until combined.
7. Add the drained Poha next.
8. Stir to combine.
9. Close with the lid and reduce the heat to low. Keep this for about 3-4 minutes. I do this for the flavors to mingle.
Squeeze some lemon juice and garnish with cilantro before serving hot/warm. If making this Street Food Style: Before serving add in the sev and coconut along with cilantro. And oh yes, making it with butter/ghee would be essential for that rich taste. Maharashtrian Recipes | Flattened Rice with Onions | Indian Breakfast Recipes

Recipe Reference

mom's kitchen notes (with a minimal change)

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2 Member Reviews

By suprabha on Oct 8, 2012

i added mustard seeds and urad dal instead of hing.and just added coriander leaves in the end. it tastes good

By Rachita on Oct 6, 2012

I be made dis before bt tried d peanuts at d end for d 1 st tym! It adds crunch to d recipe!

13 Comments

By Ramachandran on Jun 17, 2016

I stayed in Pune for six months, and had this delicious dish. Came back to Chennai. Tried to make it. But it hasn't yet come like how the Maharashtra folks do. The taste is okay, but not as good as in Pune. My Poha turns dark yellow, rather than bright yellow. What I did is, I added water to the mixture, before putting in the Poha. Next time, I shall not do it, would follow it as mentioned here. Sugar / Jaggery? Surely it needs to be added? This picture looks exactly like what I used to have. So that's why was able to find your site. Would try and let you know. Thanks for the recipe! :)

By Ajay on Dec 5, 2015

This is the greatest way of showing How To Cook Poha (rice seeds). Your skills of writing are great. Loved the way you explained cooking POHA. feeling hungry now I should cook for me. :) Thanks for writing this

By muhammad affan on Oct 17, 2015

thank you very much !!!!!!!!!!!!! you helped me make my breakfast !!!!!!!!!!!!

By prashant on Mar 28, 2015

what solution about lumps formed by poha after water wash ?

By Hans on Dec 7, 2014

Nice recipe, Its quick, easy and tasty Recipe... ThankYou.

By indu on Sep 21, 2014

It's very tasty break fast

By rups on Apr 6, 2014

:) thx

By shreya mukherjee on Jan 27, 2014

Hey.... hwz u???? Thnks a lot fr ur lovely recipes......

By VINAY KUMAR S on Dec 18, 2013

grand success.. thank you :)

By kapil Dubai on Jun 6, 2013

Thanks for this recipe, i made this, taste just like mumbai poha , thanks again from Dubai :)

By Gian Prakash - every one calls me GP on Oct 29, 2012

Last evening we were looking for snacks and sweets for Diwali and came across your site/blog. Simply loved it for the presentation, get-up and steps interspersed with your excellent photo (no one would believe that you are an amature photographer!). So much so, all friends and relatives, who love cooking have been told about this site. Having lived in Mumbai since 1991 (we are North Indians), so have sampled this Kanda Poha in multiple avatars. Three things are value add: 1. Cover the washed poha with a lid, as the washed poha releases heat ..the covering makes poha very soft 2. mix the turmeric powder in the washed poha itself, as you have done in your lemon rice recipe- colour is good and mixing is thorogh 3. Max time to keep on heat is 2-3 minutes, else poha becomes hard. And best taste comes if these are left covered for a minute or so, after the heat is off. 4. lastly, if deseeded tomato julienned and added a minute before the heat is turned off, would give that additional flavour. Regards,

Thanks for these valuable tips. Nothing like the people who really know to give insights about various dishes. I will def. try these the next time I make the Poha. I cannot express enough delight at your generous comments about my work. Next to my own satisfaction, this is the best reward, that keeps me motivated. --DK

By Venera@Veggykitchen.com on Oct 8, 2012

Hi! I love rice made in any way. I've never tried Poha - this is going to be something new to me :wink:

By APPAVOO S on Oct 6, 2012

Greetings All.What part of diverse India is this receipe from? I am also suggesting this for I am interested to know a receipe and also the region they are most prepared.Maybe if this info is included it would be good.Keep up the good work. :wink:

I do mention it in my last para before the recipe starts. Its from Maharashtra --DK