Red Poha Recipe – Authentic Indian Breakfast with Coconut & Lemon

Last Updated on 2 months by Neha Deshmukh

Red Poha Recipe – Authentic Indian Breakfast with Coconut & Lemon

Hey everyone! If you’re looking for a quick, flavorful, and satisfying breakfast (or even a light dinner!), you absolutely have to try this Red Poha recipe. It’s a South Indian staple, and honestly, it’s one of those dishes that just feels like home. I remember my grandmother making this for me every time I visited – the aroma of the tempering spices would fill the entire house! It’s so easy to make, and the combination of tangy lemon, sweet coconut, and those lovely, slightly crunchy poha flakes is just… perfect.

Why You’ll Love This Recipe

This Red Poha isn’t just delicious; it’s also incredibly versatile. It’s ready in under 30 minutes, making it ideal for busy mornings. Plus, it’s naturally gluten-free and can easily be adapted to be vegan. It’s a wonderful way to start your day with a burst of flavor and energy. And let’s be real, who doesn’t love a little bit of coconut in their breakfast?

Ingredients

Here’s what you’ll need to make this amazing Red Poha:

• 1 cup red poha/sigappu aval (about 150g)
• 1 big onion, finely chopped (about 150g)
• 2 green chillies, slit (or chopped, depending on your spice preference)
• 1 tsp ginger, grated (about 5g)
• Few curry leaves (about 10-12)
• 0.25 cup grated coconut (about 30g)
• To taste coriander leaves, chopped
• Few drops lemon juice
• 2 tbsp cooking oil (about 30ml)
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds (about 2g)
• 1 tsp urad dal (split black lentils)
• 1.5 tsp chana dal (split chickpeas)
• Few pinches hing/asafoetida

Ingredient Notes

Let’s talk about a few key ingredients!

• Red Poha/Sigappu Aval: This is the star of the show! Red poha has a slightly nuttier flavor than white poha and holds its shape beautifully. You can find it at most Indian grocery stores.
• Tempering Variations: Every family has their own little twist on the tempering. Some people add a pinch of turmeric powder, while others include a dried red chilli for extra heat. Feel free to experiment!
• Fresh Coconut is Key: Seriously, don’t skimp on the fresh coconut. It adds such a lovely sweetness and texture. If you absolutely can’t find fresh, unsweetened desiccated coconut will work in a pinch, but it won’t be quite the same. About 30g is perfect.
• Hing/Asafoetida: A little goes a long way! It adds a unique savory depth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the red poha a gentle rinse twice. If your poha is a bit thick, soak it in water for about 10 minutes. You want the poha to absorb the water and become soft, but not mushy. Drain well and set aside.
2. Next, chop your onion, green chillies, and grate the ginger. Having everything prepped makes the cooking process so much smoother.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, chana dal, and cumin seeds. Let them cook for a minute or two until they turn golden brown.
4. Now, add the hing (asafoetida) – be quick, as it can burn easily! Immediately add the chopped onions, green chillies, ginger, and curry leaves. Sauté until the onions turn translucent and beautifully golden.
5. Add the soaked poha and salt to the pan. Gently mix everything together, being careful not to break the poha flakes.
6. Cover the pan and cook on low heat for 8-10 minutes, stirring occasionally. If the poha seems too dry, add a splash of water – just a tablespoon or two at a time.
7. Finally, stir in the lemon juice, coriander leaves, and grated coconut. Give it one last gentle mix and serve hot!

Expert Tips

• Don’t oversoak the poha! It should be soft but still have a slight bite.
• Keep a close eye on the tempering – burnt spices can ruin the whole dish.
• Taste and adjust the salt and lemon juice as needed.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your hing/asafoetida doesn’t contain any dairy-derived ingredients (some brands do).
• Gluten-Free Adaptation: Red Poha is naturally gluten-free, so you’re all set!
• Spice Level Adjustment: For a milder flavor, use only one green chilli or remove the seeds. For a spicier kick, add another chilli or a pinch of red chilli powder. My friend, Priya, loves to add a finely chopped Serrano pepper!
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onion and garlic. Some people also add peanuts to the tempering for extra protein.

Serving Suggestions

Red Poha is delicious on its own, but it also pairs well with a side of yogurt or a cup of hot chai. It’s a perfect breakfast, brunch, or light dinner.

Storage Instructions

Leftover Red Poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

What is the difference between red poha and white poha?

Red poha is made from parboiled red rice, giving it a slightly nuttier flavor and a more robust texture. White poha is made from white rice and is a bit milder in flavor.

How do I know when the poha is perfectly soaked?

The poha should be soft and pliable but still hold its shape. It shouldn’t be mushy or sticky.

Can I make this recipe ahead of time?

You can prep the ingredients (chop onions, grate ginger, etc.) ahead of time. However, it’s best to cook the poha just before serving for the best texture.

What can I substitute for hing/asafoetida?

If you can’t find hing, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can be a very rough substitute, but it won’t be the same.

Is it possible to make this recipe without onion and garlic?

Absolutely! It’s commonly made without onion and garlic during fasting periods. The poha will still be delicious, just a little less complex in flavor.