Light and fluffy, Indori poha recipe is a signature Indian breakfast dish. Made with steamed red rice poha, a light tempering of chilies and spices, and topped with a crunchy mix; it is healthy, delicious, and easy to make.
1tspjeeravan powder(see recipe description above for how to make your own jeeravan powder)
Wash the red rice poha in a colander or steamer plate and keep aside.*
Put water for boiling in a pot big enough for your colander to sit on top or in your steamer vessel.
In a small pan, heat oil and temper it with cumin seeds, green chilies, and curry leaves. Add them in that order.
Add the tempering to the washed poha along with salt and turmeric. Mix lightly with a fork or using your fingers. Be careful not to break or mash the poha.
Put the colander on top of boiling water and cover on top. Steam for about 15 minutes.
Mix in half of the chopped onions, coriander leaves, and drizzle lime juice.
Serve on a plate and top with boondi, onions, jeeravan powder, coriander leaves, pomegranate seeds, and peanuts.
Serve hot with a slice of lime on the side. In Indore, poha is usually served with a side of sweet jalebis!
*Flattened rice absorbs water very quickly and will become soggy if you soak them. Normally just washing the poha helps to soften them. But if you have a very thick variety of flattened rice then it might require to soak them for just a couple minutes.