Spiced Poha
from Ayurveda Today, Volume 4, Number 4, Spring 1992

Poha is uncooked basmati rice that has been rolled thin in the same way that rolled oats are made.

It cooks quickly and does not need water, other than what is absorbed in rinsing.

Poha is easy to digest and quite balancing for tridosha.

It is a good breakfast food or can be used to accompany the main meal.


Wash the rice flakes twice, drain and set aside.
Heat the oil in a frying pan, over medium heat, and add the mustard seeds, cumin seeds and curry leaves.

Stir until the seeds pop and put in the turmeric, salt, and hing.

Next add the cilantro, onions and chili and cook until soft and slightly brown.

Stir in the rice flakes, cover, and turn off heat.

Let sit for a few minutes; serve garnished with coconut and cilantro. Give each serving a squeeze of fresh lime.



3 cups poha (the thick kind)
1/3 cup safflower oil
1 tsp. black mustard seeds
1 tsp. cumin seeds
5 curry leaves, fresh or dried
1/2 tsp. salt
1/2 tsp. turmeric
1 pinch hing
1/2 cup cilantro leaves, chopped
1 small onion, chopped fine
1 small green chili, chopped fine
Garnish coconut flakes, cilantro, and lime
Serves 4 to 5   Vata =
Pitta =
Kapha =
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