Pohe is a simple and delicious Indian vegetarian (vegan) dish made with pressed rice (poha) and great as breakfast or snack. Pohe (aval, atukulu) is very popular in Maharashtra, India.

Servings: 3
Cooking Time:
15 minutes


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  • 3 cups poha (pressed rice)
  • 1 onion, medium, finely chopped
  • 6-7 green chillies, finely chopped
  • 4 tbsp cilantro (coriander leaves), finely chopped
  • 3-4 tsp grated coconut, fresh or dry

For Seasoning

  • 4-5 tsp vegetable oil
  • 1 1/2 tsp urad dal (black gram)
  • 7-8 cashews
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder


  1. Add 3 cups water to the poha and drain immediately, and let it dry in a bowl.
  2. Heat oil in a non-stick pan, add urad dal, cashews, and fry for a minute; then add cumin and mustard seeds.
  3. When the mustard seeds start to splutter, add the green chillies and fry for a few seconds.
  4. Add the turmeric powder and chopped onions, stir, cover and cook on low heat for 3-4 minutes until onions are soft and translucent.
  5. Add the poha, and using a wooden spatula, tease out the lumps a little, sprinkle a little water if it's too dry, cover and cook for 3 minutes. Remove the lid, and loosen the remaining lumps.
  6. Add coconut and cilantro, and cover and cook for 2 more minutes.
  7. Serve the pohe hot.

Cooking Tip

It's easier to loosen lumps when the poha has cooked a little.
Use poha of medium thickness for best results.