Recipe for red rice poha made with wholegrain Kavuni red rice poha and with loaded vegetables. A healthy breakfast dish. Recipe with video.
Here is a healthy breakfast idea for red rice poha made with loaded vegetables. If planning to make for breakfast, get all the veggies prepped the previous night itself so the dish can be put together in less than 20 minutes in the morning. I always make a huge portion so I pack the same for lunch too.
Here are the things you can buy for making this recipe
Black Kavuni Rice Aval/Poha Rice Flakes https://amzn.to/3RPEgWt
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Microplane Grater https://amzn.to/3Iell3C
Carote Knife https://amzn.to/3IWGrnd
VIDEO – Black Kavuni Rice Poha With Loaded Vegetables | Healthy Black Aval Rice Flakes With Vegetables | Healthy Breakfast Recipe
Black Kavuni Rice Poha With Loaded Vegetables
Recipe for red rice poha made with wholegrain Kavuni red rice poha and with loaded vegetables. A healthy breakfast dish. Recipe with video.
Here is a healthy breakfast idea for red rice poha made with loaded vegetables. If planning to make for breakfast, get all the veggies prepped the previous night itself so the dish can be put together in less than 20 minutes in the morning. I always make a huge portion so I pack the same for lunch too.
- Total Time: 40m
- Yield: 4 servings 1x
Ingredients
2 cups whole grain poha
2 tablespoon coconut oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dried red chillies
1 inch ginger, finely chopped
1 sprig curry leaves, finely chopped
1/4 cup onions, chopped
4 green chillies, finely chopped
1 tomato, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
2 cups mixed vegetables
1.5 teaspoon salt
1/4 cup sprouts
1/4 cup fresh shredded coconut
1/2 teaspoon sugar
1 lime juiced
1/4 cup roasted peanuts
3 sprigs coriander leaves finely chopped
Instructions
Soak the kavuni whole grain red rice poha for two minutes. Any red rice poha can be used for this recipe. After two minutes, drain the poha in a colander and set it aside. Let it sit on the counter for 10 minutes. The poha will become swollen and soft after that time. Sometimes the poha may be still a little hard to the touch after 10 minutes. In that case, wash the poha again briefly for a few seconds and set it aside to drain on a colander. The poha will absorb the moisture and will become soft after setting aside for a few minutes. The poha is ready.
Add oil to a pan. I have used coconut oil today but you can use any oil of your choice. Its fine. When the oil is hot, add the mustard seeds, cumin seeds, couple of dried red chillies, finely chopped ginger, and finely chopped curry leaves. Saute for a few seconds. Let the mustard seeds crackle and the curry leaves crisp up.
Add the chopped onions to the pan and saute for a couple of minutes for the onions to become soft. Add the finely chopped green chillies to the pan. Adjust the chillies acoording to your taste. Add a chopped tomato, little turmeric powder and asafoetida. Saute everything for a couple of more minutes on medium flame.
At this stage add about 2 cups of chopped vegetables. Make sure to chop the vegetables of the same size so they all cook evenly. I have used carrots, beans, green peas, sweet corn and potatoes. I like to use a lot of potatoes as they taste delicious in poha. You can mix and match the vegetables according to what you have in your fridge. Add salt to the vegetables and mix everything well to combine. Cover the pan with a lid and let it cook on a low flame for about 5-7 minutes. The veggies should be cooked and soft after about 7 minutes. Keep sauteing once in a while to avoid scorching at the bottom.
At this stage add about a quarter cup of sprouts. I have used moth sprouts but green gram or horse gram sprouts will work too. Add some fresh shredded coconut for that richness when you take a bite. Add little sugar to balance the taste. Mix everything well to combine. At this stage add our prepared poha and mix well to combine. Cook for a couple of minutes so the poha warms up. If you feel that the poha is very dry at this stage, you can sprinkle little water and cook for a couple of minutes.
Add juice of lime to the pan. The lime juice freshens everything up and brightens the dish. Add in the roasted peanuts and a generous sprinkling of coriander leaves. Mix well to combine. Our black kavuni rice poha is now ready.
Notes
Any whole grain rice flakes / aval can be used for making this recipe.
- Prep Time: 20m
- Cook Time: 20m