Poha is a delicious savory dish that makes an excellent starter/appetizer. Just serve it on a large platter for guests to help themselves.
Poha is rice which is dehusked, beaten and then flattened into flat light dry flakes. The flakes swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of the flakes vary. Poha is served in many forms, as a savory and sweet dish. It can also be fried and had as a snack, combined with nuts and spices.
I first tasted Poha in Chennai, India, where it was served as a breakfast dish. I really liked it. It is spicy, (chewy like rice), with a hint of ginger, cumin and mustard flavors, contrasting well with the crunch of cashew nuts and peanuts.
I soon figured out the ingredients used in this dish and was able to create my version of Poha. Based on the number of compliments I receive for this dish, the recipe is a success. Here is the recipe.
Poha ready to be Served
Just cooked Poha in Pan
Some ingredients for Poha
Poha flakes & soaked & Strained Poha, ready to be cooked
If you have any questions or would like to add a recipe of your own, email me, Nirmala, at
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can also reach me at Contact
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