Authentic Poha Recipe – Quick Indian Breakfast with Coconut & Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Poha Recipe – Quick Indian Breakfast with Coconut & Mustard Seeds

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious Indian breakfast, you have to try this Poha recipe. It’s a staple in many Indian households, and honestly, it’s one of those dishes that just feels like home. I remember learning to make this with my Aai (mom) – the aroma of the mustard seeds popping in hot oil instantly transports me back to her kitchen! It’s surprisingly easy to make, and perfect for busy mornings.

Why You’ll Love This Recipe

This Poha isn’t just quick; it’s packed with flavour! The combination of the fluffy poha, the crunchy tempering, and the sweetness of coconut is just chef’s kiss. It’s light yet satisfying, and a fantastic way to start your day. Plus, it’s easily customizable to your spice preference. Seriously, what’s not to love?

Ingredients

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

• 1 cup Thick Poha/Aval (about 150g)
• 1 Big onion, finely chopped
• 2-3 Green chilli, finely chopped (adjust to your spice level!)
• 1 inch piece Ginger, grated
• 1 tbsp Cooking oil (I prefer vegetable or sunflower oil)
• 0.5 tsp Mustard seeds
• 1 tbsp Urad dal (split black lentils)
• 1 tbsp Chana dal (split chickpeas)
• 3 tbsp Grated coconut
• 1 tbsp Coconut oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Thick Poha/Aval: This is key! While you can use the thinner variety, thick poha holds its shape better and gives a lovely texture. Look for it at Indian grocery stores.
• Mustard Seeds: Don’t skimp on these! They’re the heart of the tempering and give that signature Poha flavour. Black mustard seeds are traditionally used.
• Urad Dal & Chana Dal: These lentils add a lovely nutty flavour and texture. They’re often used together in South Indian tempering.
• Coconut Oil: This is where things get interesting! While any oil works, coconut oil adds a beautiful aroma and a subtle sweetness that complements the other flavours. In some regions, people use only cooking oil, while others swear by coconut oil – it really comes down to personal preference!
• Coconut: Freshly grated coconut is best, but you can use desiccated coconut if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the thick poha 2-3 times under cold water until the water runs clear. This gets rid of any excess starch. Then, soak it in water for about 10 minutes until it softens. Don’t oversoak it, or it will get mushy!
2. While the poha is soaking, let’s prep the rest. Chop your onion, green chillies, and grate the ginger.
3. Now, heat the cooking oil in a pan over medium heat. Once hot, add the mustard seeds. Let them pop and splutter – that’s when you know they’re ready!
4. Add the urad dal and chana dal to the pan and sauté for a minute or two until they turn golden brown. Be careful not to burn them!
5. Throw in a pinch of hing (asafoetida – optional, but adds a lovely flavour!), a few curry leaves, the chopped onions, green chillies, and grated ginger. Add a sprinkle of salt too. Sauté until the onions turn translucent.
6. Drain the soaked poha completely. Seriously, get rid of all the water! Add the drained poha to the pan and gently mix it with the tempering. Keep the heat low.
7. Cover the pan and let it cook for about 5 minutes. This allows the flavours to meld together.
8. Finally, stir in the coconut oil and grated coconut. Give it one last gentle mix and serve hot!

Expert Tips

• Don’t overcook the poha! You want it to be soft and fluffy, not mushy.
• Adjust the amount of green chillies to your liking.
• If you’re using desiccated coconut, add it a little earlier in the cooking process to allow it to rehydrate.
• A squeeze of lemon juice at the end adds a lovely zing!

Variations

Poha is super versatile! Here are a few ways to switch things up:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your cooking oil is plant-based.
• Spice Level Adjustment: My friend, Priya, loves her Poha extra spicy, so she adds a pinch of red chilli powder along with the green chillies. Feel free to experiment!
• Festival Adaptations: During Makar Sankranti or Lohri, some families add peanuts and a touch of jaggery (gur) to their Poha for a festive touch. My grandmother always made it this way!

Serving Suggestions

Poha is fantastic on its own, but it also pairs well with:

• A side of yogurt (dahi)
• A cup of hot chai (tea)
• A sprinkle of sev (crispy chickpea noodles) for extra crunch

Storage Instructions

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

FAQs

1. What is the best type of Poha to use for this recipe?

Definitely thick poha! It holds its shape and texture much better than the thinner variety.

2. Can I make Poha ahead of time?

You can soak the poha ahead of time, but I recommend assembling and cooking it just before serving for the best texture.

3. How do I adjust the spice level in Poha?

Simply adjust the number of green chillies you use, or add a pinch of red chilli powder.

4. What are the health benefits of eating Poha?

Poha is a good source of carbohydrates, iron, and fibre. It’s also relatively easy to digest.

5. Can I use a different oil instead of coconut oil?

Absolutely! Vegetable oil, sunflower oil, or even ghee (clarified butter) will work just fine.

6. What is the significance of the tempering in Poha?

The tempering (tadka) is what gives Poha its signature flavour! The spices release their aromas when heated in oil, infusing the dish with a delicious complexity.