Jan 16, 2008

kanda Poha ( pohe ) recipe

kanda Poha ( pohe ) recipe


1 cup beaten rice (poha) (rice flakes)
1/4 cup crushed groundnuts (peanuts)
2 onions, chopped finely
1 potato, peeled chopped into small cubes
1/2 tsp mustard seeds
salt to taste
5-6 green chillies, chopped or slitted
1 1/2 tbsp oil
1/4 cup coriander leaves
1 stalk curry leaves chopped
1 tsp lime juice

Prepration Method:

1. Wash the Rice Flakes ( poha ) until clean.

2. Drain the water and sprinkle a handful of water and keep aside.

3. After 15 minutes loosen the poha gently, and break lumps with hands.

4. In a saucepan, heat oil

5. Add mustard seeds, and let it splutter

6. Add potatoes. Stir for 2-3 minutes.

7. Add onion, chillies and curry leaves.

8. Stir and fry onions till tender. Take the pan off the fire.

9. Add poha and all other ingredients except coriander leaves.

10. Adjust salt and lime as per taste.

11. Return to low flame till hot.

12. Stir gently every now and then.

13. Transfer to a serving dish and garnish with coriander.

14. Serve hot with freshly brewed coffee or tea or Cold drink.

Another few kanda pohe recipe here




Trivia :

Poha is also known as Beaten rice

Beaten rice is a rice which is dehusked and beaten to make small flat flakes.This type of rice absorbs even cold water and gets swollen.This type of rice is used in variety of dishes in Udupi cuisine.It is called Atukulu in Telugu, Bajeel or Bajil in Tulu, Aval in Malayalam and Tamil, Avalakki in Kannada and Poha in Hindi. There two varieties of beaten rice thin and fat. They are so called because of their thickness. Beaten rice can be up to 4 times thicker than regular rice.

Flattened rice flakes

Flattened rice flakes

Beaten rice is also a convenience food made from rice pressed into flakes. It is reconstituted with hot water to make a rice porridge or paste, depending on the amount of water added. Beaten rice is very similar to instant mashed potatoes in appearance, uses, and spirit. Beaten rice is used frequently in Indian cuisine.

The dish made up from this is called "pohe" in marathi or "avlakki bhat" in kannada. In Tamil it is called Avool.


Ramki said...


I've blogged your Kanda Poha as a model recipe in the 1001 Quickie Breakfast cookbook at

/Thanks for the detailed recipe


February 23, 2008 at 5:35 PM
sana said...

hi,, was just surfing for kanda pohe and came across a few of them,,while going through some of the blogs i saw the same pic in another blog i think it was vegetarian delight or something,,so just thought of informing u ,,dunno whether its in ur knowledge or not

July 6, 2009 at 7:44 AM
Jenni Malsingh said...

Yum! This reminds me of many delicious and cheap brekkies in Aurangabad. I make a very similar dish with sweet potato, for extra colour and nutrition. You can see pictures on my blog, if interested: http://mangosoup.blogspot.com/2009/08/sweet-potato-poha.html

August 26, 2009 at 4:19 AM
Anonymous said...

Hi this recipe looks intetesting as I am looking forward to make the kind of poha one gets to eat in Indore often it either sticks or remains raw and dry does anyone inow how to cook properly irt let it remain separate?

April 30, 2011 at 10:51 AM

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