Poha Rava Recipe – Authentic Indian Steamed Poha Fritters

Last Updated on 4 months by Neha Deshmukh

Poha Rava Recipe – Authentic Indian Steamed Poha Fritters

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – these soft, fluffy steamed Poha Rava fritters. They’re a delightful snack, perfect with a cup of chai, and surprisingly easy to make. I first learned this recipe from my aaji (grandmother), and it’s one I’ve tweaked and perfected over the years. Trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

These Poha Rava fritters aren’t just tasty; they’re a wonderful blend of textures. The poha gives a slight chewiness, while the rava adds a lovely grainy texture. Steaming them keeps them light and healthy, and the aromatic spices… well, they just make your kitchen smell incredible! They’re also a fantastic way to use up leftover poha.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious fritters:

• 1 cup Poha (flattened rice) – about 100g
• ½ cup Rava/Suji (semolina) – about 75g
• 1 tsp Cumin seeds
• ¾ tsp Salt (or to taste)
• 1 cup Curd (plain yogurt) – about 240ml
• ¾ – 1 cup Water (adjust as needed)
• 2 tbsp Fresh Coriander, chopped
• 1 Green Chilli, finely chopped
• Few Curry Leaves, chopped
• Pinch of Hing (asafoetida)
• ½ tsp Chilli Flakes (or to taste)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Poha & Rava Varieties: You can use any type of poha – medium or thick are both great. For rava, I prefer fine semolina, but coarse works too, it just changes the texture slightly.
• Curd Type: I usually use full-fat curd for a richer flavor and softer texture. But low-fat curd works just fine if you’re watching your calories.
• Regional Chilli Variations: Green chillies vary so much in heat! Adjust the amount based on your preference. You can also use Kashmiri chilli powder for color and mild heat.
• Hing (Asafoetida): This adds a unique savory flavor. Don’t skip it if you can help it! It’s available at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to grind the poha and rava together. Pop them into a mixer and pulse until you get a coarse powder. Don’t overdo it – we don’t want it to be too fine.
2. Now, in a nice big bowl, combine the powdered poha-rava mixture with cumin and salt. Give it a good mix.
3. Add the curd to the bowl and start mixing. Then, slowly add water, a little at a time, until you form a thick, dough-like batter. It shouldn’t be runny, but not too stiff either.
4. Cover the bowl and let the batter rest for about 10 minutes. This allows the poha and rava to absorb the water and soften up.
5. After resting, add the chopped coriander, green chilli, curry leaves, hing, and chilli flakes. Mix everything well.
6. Time to shape the fritters! Wet your hands slightly to prevent sticking. Take a portion of the batter and flatten it into a disc with a hole in the center. This helps them steam evenly.
7. Arrange the fritters in a steamer basket lined with parchment paper or greased with oil.
8. Steam for 15 minutes, or until they’re firm to the touch.
9. Serve warm with your favorite chutney!

Expert Tips

• Don’t skip the resting time! It’s crucial for the right texture.
• Wetting your hands makes shaping the fritters so much easier.
• If the batter is too thick, add a tablespoon of water at a time until you reach the right consistency.

Variations

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

• Vegan Adaptation: Substitute the curd with vegan yogurt. Coconut yogurt works beautifully!
• Gluten-Free Notes: This recipe is naturally gluten-free, as long as your rava is certified gluten-free.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of turmeric for extra color and a subtle earthy flavor. Feel free to experiment!
• Festival Adaptations – Ganesh Chaturthi: These are often made during Ganesh Chaturthi and offered as prasad. You can add a little bit of grated coconut to the batter for a festive touch.

Serving Suggestions

These Poha Rava fritters are fantastic on their own, but they’re even better with a side of chutney. I love them with:

• Spicy Green Chutney
• Sweet Tamarind Chutney
• Coconut Chutney

A hot cup of masala chai is the perfect accompaniment!

Storage Instructions

Leftover steamed fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming again for a few minutes, or microwave them briefly. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of Poha is best for this recipe? Medium or thick poha works best. Avoid the very thin, crispy poha.
• Can I use Soaked Poha instead of dry Poha? No, this recipe specifically calls for dry poha. Soaked poha will make the batter too sticky.
• How do I adjust the consistency of the batter? If it’s too thick, add water, one tablespoon at a time. If it’s too thin, add a little more rava.
• What is Hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, or online.
• Can these be made ahead of time and steamed later? Yes! You can shape the fritters and store them in the steamer basket, covered, in the refrigerator for up to a day. Just steam them when you’re ready to serve.

Enjoy making these delicious Poha Rava fritters! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!