Spicy Flattened Rice - With Fresh Ground Spices Recipe

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.

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.

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.