Red Poha Recipe – Authentic Indian Rice Flakes with Peas & Coconut

Last Updated on 2 months by Neha Deshmukh

Red Poha Recipe – Authentic Indian Rice Flakes with Peas & Coconut

Introduction

Oh, Poha! It’s one of those dishes that just feels like home, doesn’t it? This red poha recipe is a little different from the more common white poha, and honestly, it’s my absolute favorite. I first made this for my family during a monsoon evening, and it was an instant hit. The slightly nutty flavor of the red rice flakes, combined with the freshness of coconut and a hint of spice… it’s just perfect. It’s quick, easy, and incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This red poha isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic breakfast, a light lunch, or even a tasty evening snack. Plus, it’s ready in under 30 minutes! The combination of textures – the soft poha, crunchy peanuts, and fresh coconut – is seriously addictive. And the aroma while it’s cooking? Heavenly!

Ingredients

Here’s what you’ll need to make this flavorful red poha:

• 2 cups Red rice poha (red rice flakes) – about 200g
• 1 medium onion, finely chopped – about 150g
• 2 green chilies, finely chopped – adjust to your spice preference
• 1/2 inch ginger, finely minced
• 2 tbsp peanuts, roasted
• 1/4 cup green peas, boiled (optional) – about 60g
• 2 tbsp freshly grated coconut
• 2 tbsp coriander leaves, finely chopped
• 1 1/2 tbsp oil
• to taste salt
• 1 1/2 tbsp lemon juice (optional)
• 1/2 tsp mustard seeds
• 1/4 tsp asafetida (hing)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your poha turns out perfectly:

Red Rice Poha (Understanding the Grain)

Red rice poha, also known as Dhat rice, has a lovely reddish hue and a slightly nuttier flavor compared to the more common white poha. It’s also a bit more nutritious! You can usually find it at Indian grocery stores or online.

Asafetida (Hing) – A Key Flavor Component

Don’t skip the asafetida! It adds a unique savory depth that’s essential to authentic poha. A little goes a long way, so just a pinch is all you need. If you’re not familiar with it, it has a pungent smell in its raw form, but it mellows out beautifully when cooked.

Regional Variations in Poha Recipes

Poha is made differently all over India! In Maharashtra, it’s often served with a sprinkle of sugar. In some regions, they add a touch of jaggery for sweetness. Feel free to experiment and find what you like best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, gently rinse the red poha under running water. Don’t overdo it, you just want to remove any dust. Then, soak it in lukewarm water for about 5 minutes.
2. Drain the poha really well. This is important! Let it rest, covered, for another 10 minutes to soften up nicely.
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to crackle – that’s when you know they’re ready.
4. Add the asafetida and curry leaves to the pan. Sauté for a few seconds until fragrant.
5. Toss in the chopped onions, minced ginger, and green chilies. Sauté for 5-6 minutes, or until the onions turn translucent and softened.
6. Add the softened poha, boiled green peas (if using), and salt. Stir everything well to combine.
7. Cover the pan and cook on low heat for 8-10 minutes, stirring occasionally. This allows the flavors to meld together.
8. Finally, stir in the freshly grated coconut. Give it a good mix.
9. Turn off the heat and drizzle with lemon juice (if using). Gently toss to incorporate.

Transfer to a serving dish, garnish with chopped coriander leaves, and serve warm.

Expert Tips

• Don’t oversoak the poha, or it will become mushy.
• Roasting the peanuts beforehand adds a lovely crunch.
• Adjust the amount of green chilies to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Red poha is naturally gluten-free, making this a great option for those with dietary restrictions.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for extra heat.
• Festival Adaptations (Navratri & Fasting Options): During Navratri, you can skip the onions and garlic for a fasting-friendly version.

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. My kids love it with a sprinkle of sev (crispy chickpea noodles) on top!

Storage Instructions

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

FAQs

What is the best way to soften red poha?

Soaking in lukewarm water for 5 minutes, then letting it rest covered for 10 minutes usually does the trick. Don’t oversoak!

Can I make red poha ahead of time?

You can prepare the poha up to the point of adding the coconut and lemon juice. Store it in the fridge and finish it off just before serving.

What can I substitute for asafetida (hing)?

If you can’t find asafetida, you can try a pinch of garlic powder, but it won’t have the same unique flavor.

Is red poha healthier than white poha?

Red poha is generally considered to be more nutritious than white poha, as it retains more of its natural bran and nutrients.

Can I use frozen peas in this recipe?

Absolutely! Just make sure to thaw and boil them before adding them to the poha.