Millet Poha is a healthy take on the regular poha recipe where the poha (flattened rice) is replaced with flattened millet. It is perfect to serve for breakfast or evening snacks (vegan, gluten-free).
About This Recipe
Millet Poha is a healthy breakfast dish made using flattened millets. The recipe is exactly the same as the regular poha recipe except that the poha (flattened rice) is replaced with flattened millet.
Eating millets have many health benefits over eating rice and hence this poha made using millets is a great dish to include in your everyday diet.
Millets have more protein and fibers than rice. Millets also have more vitamins and minerals as compared to rice. They are great for people with diabetes because of their low glycemic index (they are digested and absorbed slowly).
This vegan and gluten-free recipe can be served for breakfast, snacks, or even a light lunch. It is great to pack in school lunch or work lunch box as well.
Millet Poha – There are a variety of poha made with millets available these days. Check any Indian grocery store or online to source it.
I used kodo millet poha but you can choose bajra poha, jowar poha, or mixed millet poha.
Oil – Use any neutral oil to make the poha. Ghee also works fine.
Others – You will also need cumin seeds, curry leaves, peanuts, onions, green chilies, lime juice, salt, sugar, and cilantro.
To make the poha more filling and wholesome, you can add veggies like potato, green peas, carrot, etc to it.
How To Make Millet Poha
Wash 1 and ½ cup millet poha well with water. Soak the poha in 2-3 cups of water for 40-50 seconds until it is slightly softened.
Do not over-soak the poha otherwise, it will become mushy.
Drain the poha in a colander and keep it aside. The poha will absorb the residual water and soften by the time the tempering is ready.
Heat 2 tablespoon vegetable oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon cumin seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.
Add ½ cup peanuts to the pan and saute for 40-50 seconds until they are crispy.
Now add ½ cup chopped onions and 2 teaspoon chopped green chilies and saute until the onions turn translucent (2-3 minutes).
Add 1 tablespoon lime juice, ½ teaspoon turmeric powder, 1 teaspoon sugar, and salt to taste and mix well.
Add the soaked poha and 2 tablespoon chopped cilantro and mix everything well. Cook for another 2-3 minutes.
Poha tastes best when made fresh. But if you have leftovers, you can refrigerate them for about 2 days in an air-tight container. While reheating, sprinkle a little water on top and heat in a microwave or a pan over the stovetop.
You Might Also Like
- 1 and ½ cup millet poha
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- ½ cup peanuts
- ½ cup chopped onions
- 2 teaspoons chopped green chilies
- 1 tablespoon lime juice
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- salt to taste
- 2 tablespoons chopped cilantro (coriander)
- Wash poha well with water. Soak the poha in 2-3 cups of water for 40-50 seconds until it is slightly softened.
- Drain the poha in a colander and keep it aside. The poha will absorb the residual water and soften by the time the tempering is ready.
- Heat vegetable oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds and curry leaves and let them crackle for 4-5 seconds.
- Add the peanuts to the pan and saute for 40-50 seconds until they are crispy.
- Now add onions and green chilies and saute until the onions turn translucent (2-3 minutes).
- Add lime juice, turmeric powder, sugar, and salt and mix well.
- Add the soaked poha and cilantro and mix everything well. Cook for another 2-3 minutes.
- Serve hot!