Authentic Poha Recipe- Fermented Rice & Onion Breakfast Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Fermented Rice & Onion Breakfast Recipe

Hey everyone! If you’re anything like me, you’re always looking for ways to use up leftovers and start the day with something a little different. This fermented Poha recipe is exactly that – a delicious, tangy breakfast that’s surprisingly easy to make, and a fantastic way to give yesterday’s rice a new life. I first stumbled upon this recipe through my grandmother, and it’s been a family favorite ever since! It’s a truly comforting and flavorful way to begin your morning.

Why You’ll Love This Recipe

This isn’t your typical Poha. The fermentation process gives it a unique, slightly sour flavor and a wonderfully soft texture. It’s incredibly light and easy to digest, making it perfect for a quick breakfast or even a light dinner. Plus, it’s a brilliant way to reduce food waste! Honestly, once you try fermented Poha, you might just forget about the regular kind.

Ingredients

Here’s what you’ll need to whip up this delightful breakfast:

• 2 cup leftover rice (approximately 300g)
• 1 cup hot water (240ml)
• 1 cup milk (240ml)
• ?? tsp curd (approximately 1-2 tablespoons, or 15-30ml – adjust to your preference)
• 1 piece onion, medium-sized, cubed
• 3 number green chilies, slit lengthwise
• Salt, to taste
• Pickle, for serving

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Leftover Rice: This is key. Day-old rice works best – it’s drier and ferments beautifully. Any short or medium-grain rice will do, but I find that slightly sticky rice gives the best texture.
• Curd (Yogurt): Use good quality, slightly sour curd. Dahi is traditionally used in India. Avoid sweetened yogurt! The tanginess of the curd is what kickstarts the fermentation.
• Green Chilies: The type of chili you use depends on your spice preference. I like to use long, thin green chilies, but you can use serrano peppers or even jalapeños if you like it hot.
• Clay Pot: Traditionally, this Poha is made in a clay pot (matka). The porous nature of the clay helps with fermentation, but don’t worry if you don’t have one – a glass or ceramic bowl will work just fine (see FAQs!).

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. In your clay pot (or bowl), gently break up any lumps in the leftover rice using your hands. This helps with even fermentation.
2. Pour in the hot water and milk. Give it a good mix until everything is nicely combined.
3. Once the mixture is slightly warm (not hot!), stir in the curd. This is where the magic begins!
4. Top with the cubed onions and slit green chilies.
5. Cover the pot and let it sit overnight – a minimum of 8 hours is crucial for proper fermentation. I usually prepare it before bed and enjoy it fresh in the morning.
6. The next morning, give the fermented rice a gentle mix. Add salt to taste and serve immediately with your favorite pickle.

Expert Tips

• Don’t skip the overnight fermentation! It’s what gives this Poha its signature flavor and texture.
• If your kitchen is very cold, you might need to ferment it for a longer period.
• Taste the Poha before adding salt – the curd and pickle will already contribute some saltiness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the curd for plant-based yogurt! Coconut yogurt or soy yogurt work really well.
• Spice Level: Adjust the number of green chilies to your liking. My friend loves to add a pinch of red chili powder for an extra kick.
• Regional Variations:
  • Maharashtrian: Add a squeeze of lemon juice and a sprinkle of finely chopped cilantro before serving.
  • Gujarati: Add a pinch of sugar to balance the sourness.
  • South Indian: Serve with a side of coconut chutney for a delightful combination.

Serving Suggestions

This fermented Poha is fantastic on its own, but it really shines when paired with a good pickle. Mango pickle, lime pickle, or even a spicy chili pickle are all excellent choices. A cup of hot chai or filter coffee completes the breakfast perfectly!

Storage Instructions

This Poha is best enjoyed fresh. However, if you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still be delicious.

FAQs

Let’s answer some common questions:

1. What type of rice works best for this Poha recipe?

Short or medium-grain rice, like sona masoori or basmati, works best. Slightly sticky rice will give you the best texture.

2. Can I ferment the Poha mixture in a different container if I don’t have a clay pot?

Absolutely! A glass or ceramic bowl works perfectly well. Just make sure it’s clean and covered.

3. How do I know when the Poha is perfectly fermented?

You’ll notice a slight sour aroma and the mixture will have a slightly bubbly texture. It should also feel a little softer.

4. What kind of pickle pairs best with this fermented Poha?

Mango pickle is a classic pairing, but lime pickle, chili pickle, or any pickle you enjoy will work beautifully.

5. Can I add any tempering/tadka to this Poha?

Traditionally, this Poha is not tempered. However, if you like, you can add a simple tempering of mustard seeds, cumin seeds, and curry leaves for extra flavor.

Enjoy this delicious and unique Poha recipe! I hope it becomes a breakfast staple in your home, just like it is in mine. Let me know in the comments how it turns out for you!