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Spicy Flattened Rice - With Fresh Ground Spices Recipe

Updated on July 30, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Spicy flattened rice - with fresh ground spices

Poha or flattened rice or beaten rice flakes is made where rice is first parboiled and flattened into flat, light, dry flakes. This is originated from the Indian subcontinent. One of the staple pantry ingredient in Indian kitchens and easily available at any Indian grocery stores. Easily digestible form of raw rice.

It is called poha in Hindi, avalakki in Kannada and bajil in Tulu.

The thickness of flattened rice depends on the amount of pressure applied during the process. Variety of dishes can be prepared using thin, medium and thick poha.

It is made up of 76.9 percent of carbohydrates and 23 percent of fats. So, it is a great breakfast food as carbohydrate provides energy to the body throughout the day. Light on stomach and can be easily digested. It promotes slower release of sugar into the bloodstream, so diabetic friendly too. It also prevents constipation.

This dish is very delicious, healthy and low in fat. Can be eaten without any side dish. Easy to prepare. You can prepare perfect tasty poha within minutes.

Spicy flattened rice or poha with fresh ground spices.
Spicy flattened rice or poha with fresh ground spices.

Cook Time

Prep time: 10 min
Cook time: 7 min
Ready in: 17 min
Yields: Serves 2 people 1 cup of flattened rice

Ingredients

  • 1 cup flattened rice or poha or beaten rice, thick, medium or thin variety can be used
  • 1-2 cups water, or as required to soak poha
  • 1-2 ripe tomatoes, chopped
  • 1-2 slit or chopped green chilies, or as per taste
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds or saunf
  • 1-2 cinnamon sticks
  • 1-2 cloves
  • 1-2 red chilies, or as required
  • 1/2 teaspoon turmeric powder
  • 1-2 tablespoons peanut
  • 1-2 teaspoons cooking oil, or ghee
  • salt to taste

Step by step method to make spicy poha with fresh ground spices

  1. Take 1 cup of poha or flattened rice in a bowl or vessel. If you are using thick or medium thick poha,then rinse, wash and soak in water (medium poha needs to soak for 3-4 minutes and thick poha about 6-7 minutes). If it is thin poha, just rinse it once and keep aside.
  2. After poha is soft, transfer to colander and drain water completely (check if it is soft by crushing soaked flattened rice between your fingers. If it breaks easily, then it is ready to use. Don't soak for longer time as poha turns mushy).
  3. Wash and chop 1-2 ripe tomatoes, slit or chop 1-2 green chilies. Keep aside.
  4. In a frying pan, dry roast 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds or saunf, 1 teaspoon coriander seeds, 1-2 cinnamon, 1-2 cloves and 1-2 dry red chilies. Fry till spices turns aromatic and red chilies turns crisp. Switch off the flame, cool spices and transfer to the mixer jar.
  5. Add 1/2 teaspoon of turmeric powder and grind to fine powder. Keep this spice powder aside.
  6. In a pan, heat 1-2 teaspoons of cooking oil, splutter 1/2 teaspoon cumin seeds. Add 1-2 tablespoons of peanuts and 1-2 split or chopped green chilies. Fry till peanuts turns light golden brown and crisp.
  7. Add chopped tomatoes, fry till tomatoes are cooked properly.
  8. Add soaked flattened rice or poha. Add 1-2 teaspoons of fresh ground spice powder and salt to taste. Mix well till poha coated well with spice powder and salt. Add more spice powder in batches to adjust the taste.
  9. Transfer to the serving bowl and serve hot as breakfast or snack.

How to prepare spicy poha with step by step pictures

Take 1 cup of flattened rice or poha in a bowl or vessel (I used medium thick poha here. Thin or thick poha can also be used).
Take 1 cup of flattened rice or poha in a bowl or vessel (I used medium thick poha here. Thin or thick poha can also be used).
Wash, clean and soak in water for 3-4 minutes (if you are using thin poha just rinse with water once and keep aside. Thick poha needs to be soaked for 6-7 minutes). Don't soak for longer time as it turns mushy.
Wash, clean and soak in water for 3-4 minutes (if you are using thin poha just rinse with water once and keep aside. Thick poha needs to be soaked for 6-7 minutes). Don't soak for longer time as it turns mushy.
Check if poha is soft by crushing between fingers. If it breaks  easily, it is soft enough and ready. If not, soak some more time.
Check if poha is soft by crushing between fingers. If it breaks easily, it is soft enough and ready. If not, soak some more time.
When they turn soft enough, transfer poha to colander and drain water completely. Keep aside.
When they turn soft enough, transfer poha to colander and drain water completely. Keep aside.
Wash and chop 1-2 ripe tomatoes, split or chop 1-2 green chilies and keep aside.
Wash and chop 1-2 ripe tomatoes, split or chop 1-2 green chilies and keep aside.
In a frying pan, dry roast 1 teaspoon of cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon fennel seeds or saunf, 1-2 cinnamon, 1-2 cloves and 1-2 red chilies.
In a frying pan, dry roast 1 teaspoon of cumin seeds, 1 teaspoon coriander seeds, 1/2 teaspoon fennel seeds or saunf, 1-2 cinnamon, 1-2 cloves and 1-2 red chilies.
Fry in low flame till spices starts smelling nice and dry chilies turns crisp. Do not burn spices. Switch off the flame and let it cool down.
Fry in low flame till spices starts smelling nice and dry chilies turns crisp. Do not burn spices. Switch off the flame and let it cool down.
Once cooled completely, transfer to the mixer jar, add 1/2 teaspoon of turmeric powder.
Once cooled completely, transfer to the mixer jar, add 1/2 teaspoon of turmeric powder.
Grind to fine powder and keep aside.
Grind to fine powder and keep aside.
In a pan, heat 1-2 teaspoons of cooking oil. Splutter 1/2 teaspoon of cumin seeds, 1-2 tablespoons of peanuts and 1-2 split green chilies. Fry till peanuts turn golden brown and crisp.
In a pan, heat 1-2 teaspoons of cooking oil. Splutter 1/2 teaspoon of cumin seeds, 1-2 tablespoons of peanuts and 1-2 split green chilies. Fry till peanuts turn golden brown and crisp.
Add chopped tomatoes and fry till cooked well.
Add chopped tomatoes and fry till cooked well.
Add soaked and drained flattened rice.
Add soaked and drained flattened rice.
Add 1-2 teaspoons of ground spice powder and salt to taste (add spice powders in batches to adjust the taste).
Add 1-2 teaspoons of ground spice powder and salt to taste (add spice powders in batches to adjust the taste).
Mix gently without breaking poha. Add more spice powder and salt if required. Keep the flame low.
Mix gently without breaking poha. Add more spice powder and salt if required. Keep the flame low.
Keep stirring till all the flavors and spices are incorporated well with flattened rice. If you feel the dish is dry, sprinkle some drops of water and cook in low flame for 1-2  minutes.
Keep stirring till all the flavors and spices are incorporated well with flattened rice. If you feel the dish is dry, sprinkle some drops of water and cook in low flame for 1-2 minutes.
Enjoy healthy, spicy, delicious poha as breakfast or snack.
Enjoy healthy, spicy, delicious poha as breakfast or snack.

Notes

  1. If you are serving this dish as snack, use thin poha. Don't rinse poha with water. Use as it is. On frying it will turns crisp. This way you can store it too.
  2. Adjust the spices according to your taste.
  3. This dish can be garnished with savories, raw onions and even with fresh grated coconut. It enhances the flavor.
  4. You can add fried peanuts at the end, after preparing poha. This way peanuts retain their crunchiness.

Nutrition Facts
Serving size: 1
Calories 210
Calories from Fat72
% Daily Value *
Fat 8 g12%
Carbohydrates 25 g8%
Sugar 1 g
Fiber 2 g8%
Protein 2 g4%
Sodium 35 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      12 months ago from Bengaluru

      Yes madam. This contains lots of spices which gives it a unique flavor and taste. You won't feel it bland. Please give it a try.

    • Pamela99 profile image

      Pamela Oglesby 

      12 months ago from Sunny Florida

      Rice is bland so this recipe sure makes it taste better. I haven't had anything quite like this but I would like try it.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      12 months ago from Bengaluru

      Thanks. I too love this dish.

    • Danny Fernandes profile image

      Danny 

      12 months ago from India

      Thnaks Shwetha. You have posted my favourite morning dish.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      12 months ago from Bengaluru

      Thank you. Please give it a try.

    • bhattuc profile image

      Umesh Chandra Bhatt 

      12 months ago from Kharghar, Navi Mumbai, India

      Yummy one. My favourite.

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