Indori Poha | Steamed Poha from Indore

Indori Poha stands apart from most other Poha recipes in that it is steamed before being tempered. In addition, this Steamed Poha from Indore is topped with Jeeravan masala and spicy Indori Sev or Ratlami Sev. The result is a mouthwatering spicy and tangy breakfast with some sweet Jalebi on the side.

While Bhopal is the administrative capital of the Indian state of Madhya Pradesh,  Indore is its cultural capital. Indore is a city famous for its food (among other things). Be it breakfast, snack, main meal or dessert, you are assured of a memorable meal. This is a city that takes its food very seriously; I saw this when I visited the city often about 20 years ago, and then in the passion with which my friends Yamini and Neha, who hail from Indore, speak about food.

One of the most famous breakfasts from this city is Indori Poha, a steamed poha that is typically served with some Jalebi on the side.

What Makes Indori Poha So Special?

• First things first, it is the way Indori Poha is cooked. The poha is rinsed in water and then steamed. The steaming makes the Poha super soft and fluffy, and ensures it remains so for quite a while after it is made.
• Then there are the garnishes which elevate this Steamed Poha from Indore to the ultimate soul food.
  • Spicy Indori Sev (Sev flavoured with cloves) or Ratlami Sev (Sev flavoured with pepper)
  • The tangy and spicy Jeeravan masala which is a specialty of this city
  • Crunchy, fried peanuts

All this makes the Indori Poha quite savoury and spicy. Because it is served with sweet Jalebi on the side makes for a fabulous breakfast that encompasses many tastes and textures. And that makes it a delightful start to the day. The best part is that it is rather light on the stomach. What more can one ask for? 🙂

I do hope you try this vegan Steamed Poha from Indore. I can assure you that you will never again look at poha the same way.

While the Poha in itself is gluten-free, the Jeeravan Masala that tops this may not be because it uses asafoetida. Unless, you make the Jeeravan Masala at home and use the pure, uncompounded version, there is no way of knowing if the masala is gluten-free. The same hold true for the Sev too.

Thank you, Yamini and Neha, for all you tips and insights that helped me refine this recipe that I first posted in 2013. 

Thank you Venkat, for the beautiful tray that I have used in the pics. It is absolutely beautiful and such a treasure.

Other Poha Recipes You can Try

• Kanda Pohe | Onion Poha
• Vangi Pohe | Brinjal Poha
• Poha with Moong Sprouts: High Protein Breakfast
• Tarri Poha from Nagpur

How to Make Indori Poha

1. Getting the Poha Ready
   1. To a colander, add 2 cups Thick Poha (Jada Poha or Thick Beaten Rice Flakes).
   2. Wash the poha under running water for a couple of minutes.
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   3. Set aside for at least 15 mins to drain.
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   4. Now, add 1/2 tsp turmeric, 1 tsp sugar, and 1 tsp salt.
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   5. Using a light hand or a fork, gently mix well.
2. Steaming the Poha
   1. Choose a vessel on top of which you can place the colander.
   2. While the poha is draining, to a vessel add some water and bring to a boil. Ensure that the water level is such that there is a gap between the surface of the water and the bottom of the colander.
   3. When the water is boiling, place the colander on top of the vessel and cover the colander so that the poha is well-covered.
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   4. Steam the poha for 5 to 7 minutes. Don’t steam for too long or you will have a lumpy poha on your hands.
   5. Turn off the heat and take the colander off the steamer.
   6. Set aside for 5 minutes.
   7. Using a spoon or a fork and a very gentle hand, mix the poha while taking care not to break the poha.  
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3. Making the Indori Poha
   1. In a wok, over medium flame, heat 1 tbsp oil. Peanut oil preferred.
   2. Add 2 tbsp peanuts and stir-fry till they change colour and start to pop.
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   3. Take the peanuts out of the oil and set aside.
   4. Now, add 1 tsp cumin seeds and stir-fry till they just start to change colour.
   5. Next, add 2 or 3 finely chopped green chillies (about 2 tsp) and a few curry leaves.
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   6. Stir-fry for a few seconds.
   7. Add 1/2 cup finely chopped onions and stir-fry till the onions are translucent.
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   8. Finally, add the steamed poha.
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   9. Mix well.
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4. Serving Indori Poha
   1. While the Indori Poha is still warm, divide into three servings.
   2. Garnish each serving with Jeeravan Masala, a generous helping of Indori Sev or Ratlami Sev, and finely chopped coriander leaves.
   3. Serve with 1/2 a lemon on the side. Those who prefer a tangy taste squeeze the lemon over the Indori Poha and mix well before enjoying.

Recipe for Indori Poha | The Steamed Poha from Indore

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Indori Poha | Steamed Poha from Indore

Aruna

Indori Poha is unique in that the Poha is steamed before being mixed in with the tempering. This vegan steamed Poha from Indore is served with a sprinkling of Jeeravan masala, Indori Sev or Ratlami Sev, and fried peanuts.

This spicy, tangy, crunchy breakfast is often served with Jalebi on the side to make for a sweet, spicy, and crunchy breakfast.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Gluten Free, Indian, Madhya Pradesh, Vegan, Vegetarian

Servings 3 People

Calories 278 kcal

Equipment

• 1 Colander
• 1 Lid for Colander
• 1 Steamer or Vessel on which the Colander can be Placed
• 1 Wok
• 1 Ladle

Ingredients

  

1x2x3x

• 2 Cups Thick Poha (See notes)
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1 tsp Sugar

For Tempering

• 1 tsp Jeera
• 1 Medium Onion (Finely Chopped; ~1/2 Cup)
• 2 or 3 Green Chillies (Finely Chopped; ~2 tsp)
• 1 tbsp Oil
• A Few Curry Leaves

For Garnish

• 2 tbsp Peanuts
• 1/4 Cup Indori Sev or Ratlami Sev
• Jeeravan Masala to Taste
• 1 tbsp Chopped Coriander Leaves
• 2 Lemons (Small)

Instructions

 

Prepping the Poha Ready

• Using a colander, wash 2 cups Thick Poha (Jada Poha or Thick Beaten Rice Flakes) under running water.
• Let the wet poha drain well for at least 10 mins.
• Add 1/2 tsp turmeric, 1 tsp sugar, and 1 tsp salt.
• Using a light hand or a fork, gently mix well.

Steaming the Poha

• Choose a vessel on top of which you can place the colander.
• While the poha is draining, to a vessel add some water and bring to a boil.

  Ensure that the water level is such that there is a gap between the surface of the water and the bottom of the colander.
• When the water is boiling, place the colander on top of the vessel and cover the colander so that the poha is well-covered.
• Steam for 5 to 7 minutes.

  Don't steam for too long or you will have a lumpy poha on your hands.
• Turn off the heat and take the colander off the steamer.
• Set aside for 5 minutes.
• Using a spoon or a fork and a very gentle hand, mix the poha while taking care not to break the poha.

Making the Indori Poha

• In a wok, over medium flame, heat 1 tbsp oil.

  Peanut oil preferred.
• Add 2 tbsp peanuts and stir-fry till they start to pop.
• Take the peanuts out of the oil and set aside.
• Add 1 tsp cumin seeds and stir-fry till they just start to change colour.
• Add 2 or 3 finely chopped green chillies (about 2 tsp) and a few curry leaves.
• Stir-fry for a few seconds.
• Add 1/2 cup finely chopped onions and stir-fry till the onions are translucent.
• Add the steamed poha and mix well.

Serving Instructions

• While the Indori Poha is still warm, divide into four servings.
• Garnish each serving with Jeeravan Masala, a generous helping of Indori Sev or Ratlami Sev, and finely chopped coriander leaves.
• Serve with 1/2 a lemon on the side. Those who prefer a tangy taste squeeze the lemon over the Indori Poha and mix well before enjoying.

Nutrition

Calories: 278 kcalCarbohydrates: 44 gProtein: 5 gFat: 10 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 1 gSodium: 1031 mgPotassium: 224 mgFiber: 8 gSugar: 8 gVitamin A: 282 IUVitamin C: 70 mgCalcium: 57 mgIron: 4 mg

Keyword Indori Poha, Poha, Steamed Poha

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!