Millet Poha Recipe
Millet Poha is a 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).
Here are some more millet recipes that you might like: Ragi Kanji, Ragi Idli, and Bhagar.
About Millet Poha
Millet Poha is a delicious breakfast dish made using flattened millets.
The recipe is the same as the regular poha recipe except that the rice poha (flattened rice) is replaced with flattened millet.
Eating millets has many benefits over eating rice; hence, this poha made using millets is a great dish to include in your everyday diet.
Millets have more protein and fiber 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 a light lunch.
It is great to pack for school or work lunchboxes as well.
Ingredients
Millet Poha – A variety of poha made with millets is now available. 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, raw peanuts, onions, green chilies, freshly squeezed lime juice, salt, sugar, and cilantro (fresh coriander leaves).
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 cups of 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 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 of raw peanuts to the pan and saute for 40-50 seconds until crispy.
Now add ½ cup chopped onions and 2 teaspoon chopped green chilies and saute until the onions turn translucent (2-3 minutes).
Add the following ingredients to the pan and mix well.
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- ½ teaspoon salt
Add the soaked poha and 2 tablespoon chopped cilantro and mix everything well. Cook for another 2-3 minutes.
Check for the salt and add more if required.
Serve hot!
Serving Suggestions
This poha is a great snack or breakfast with a hot cup of Masala Chai or South Indian Filter Coffee.
Top it with some bhujia or fine sev before serving for a nice crunch.
Storage Suggestions
Poha tastes best when made fresh.
But if you have leftovers, 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.
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Millet Poha Recipe
Ingredients
- 1 and ½ cups millet poha (I used kodo millet poha but you can choose bajra poha, jowar poha, or mixed millet poha.)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- ½ cup raw peanuts
- ½ cup chopped onions
- 2 teaspoons chopped green chilies
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- ½ teaspoon salt (or to taste)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Wash 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 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.
- Check for the salt and add more if required.
- Serve hot!