Whether you are reliving your memories of Indore or trying it for the first time, this Indori poha recipe will surely leave you craving more.
Estimated reading time: 6 minutes
- What is Indori Poha?
- Ingredients You’ll Need
- How To Make Indori-Style Poha
- Serving Suggestion
- Indori Poha Recipe
What is Indori Poha?
Indori Poha is a quintessential breakfast delicacy from India’s heart, Indore – a city in Madhya Pradesh. It is known for its comforting savoury flavour with subtle sweetness, a variety of delicious toppings, and a unique cooking style.
Indori Poha is not just a food item but an emotion for the people of Indore. Even though the ingredients are very similar to Maharashtrian Kanda Poha , still the taste and texture of Indori poha are very different and delicious.
This year during one of my work travels I got the chance to sample the authentic Indori Poha in Indore and trust me, even since then I have been obsessed with this simple dish.
What makes Indori Poha so special?
- the toppings like Ratlami sev, and Jeeravan make it delicious to the core
- it has the perfect balance of sweet, spicy, and savoury
- it is a vegan, gluten-free, and fulfilling Indian breakfast
- it remains fresh and soft throughout the day
- it’s steamed, hence has the softest texture
- it is the easiest Poha recipe
Ingredients You’ll Need
To make authentic Indori-style poha, you will need the following ingredients:
- Poha/Chiwda is the Hindi term for flattened rice. Use a thick but softer variety of flattened rice for this poha recipe.
- Tempering (Tadka): Cumin Seeds, Fennel Seeds (Saunf), tiny Black Mustard Seeds, Curry Leaves, Raw Peanuts
- Oil: Use neutral flavour refined oil or groundnut oil for tempering the poha.
- Seasoning: Salt, Granulated White Sugar, Turmeric Powder, Green Chilli, and Lemon Juice
Ingredients for Poha Toppings
- Spicy and Savoury Boondi gives a crunch factor to the Indori Poha.
- Thick Sev preferably Ratlami with a thick texture is one of the essential toppings for this poha.
- Chopped onion, fresh coriander leaves and lemon juice give a fresh taste to the poha.
- Jeeravan Masala is a quintessential spice blend from Madhya Pradesh. It is sprinkled over the Indori poha before serving for a lip-smacking flavour. You can source it online or make it at home.
How To Make Indori-Style Poha
Preparing Poha ( rice flakes ):
- Begin by soaking flattened rice flakes in clean water for 5 minutes.
- After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water.
- Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside.
Tempering (Tadka) :
- Heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves.
- Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
- Pour this tadka over the poha and gently mix using a spoon or your fingers.
Steaming :
- Heat a steamer filled with water.
- Arrange poha in an even layer in a steamer basket or a large plate.
- Once the steam starts forming, place the poha basket on the steamer.
- Steam the poha for 10 minutes stirring at regular intervals.
Final Touch :
- Turn off the heat and add lemon juice. Mix gently.
- Garnish with freshly chopped coriander leaves.
Serving Suggestion
Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala. Without these toppings Indori poha is incomplete.
You can also serve it with a side of jalebi for a traditional Indori breakfast experience.
My Tried and True Tips
- Type of Poha : Use thick and soft flattened rice for this poha recipe as thin poha tends to become mushy. Many leading brands sell a specific type of flattened rice flakes for Indori poha.
- Handling Poha : Be gentle while soaking the poha. The idea is to soften it just enough without making it mushy. It is never rinsed under running water for this Poha recipe.
- Essentials: There is no Indori poha without fennel seeds (saunf), sugar, lemon juice, Jeeravan, Boondi, and Sev. Hence, do not miss out on any of these ingredients.
- Balancing Flavors : The addition of sugar and lemon juice is key to achieving the balance of sweet and tangy flavours typical of Indori Poha.
- Crunch Factor : The fried peanuts, boondi, and sev adds a delightful crunch to the poha.
- Steaming and not cooking is the secret tip to make the light, fluffy, and soft Indori poha.
More Indian Breakfast Recipes
- Matar Poha
- Rava Upma
- Dalia Upma
- Vermicelli Upma
- Sabudana Khichdi
- Masala Khara Bath
- Mumbai Style Kanda Poha
Ingredients
- ▢ 2 Cup thick flattened rice flakes (poha)
- ▢ 1 teaspoon turmeric powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 ¼ teaspoon granulated white sugar
Ingredients for Tadka (Tempering)
- ▢ 4 tablespoon refined oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon fennel seeds (saunf)
- ▢ 1 teaspoon black mustard seeds (rai)
- ▢ 2 tablespoon peanuts
- ▢ 2 green chillies sliced
- ▢ 6 curry leaves
Ingredients for Serving:
- ▢ Jeeravan Masala
- ▢ Lemon Juice
- ▢ 1 medium size onion, finely chopped
- ▢ ¼ Cup savoury boondi balls
- ▢ ¼ Cup sev
- ▢ handful of fresh coriander leaves, chopped
Instructions
- Begin by soaking flattened rice flakes in clean water for 5 minutes to soften it and remove all the dirt particles.
- After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water. Handle flattened rice gently without breaking it.
- Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside. At this stage, taste and add more salt or sugar, if required.
- Next, heat a steamer filled with water.
- On another burner, heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves.
- Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
- Pour this tadka over the poha and gently mix using a spoon or your fingers so that everything is combined evenly.
- Arrange poha in an even layer in a steamer basket or a large plate.
- Once the steam starts forming, place the poha basket on the steamer. Steam the poha for 10 minutes stirring at regular intervals.
- Turn off the heat and add lemon juice. Mix gently.
- Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala.
Recipe Notes:
- Be gentle while soaking the poha. The idea is to soften it just enough without making it mushy. It is never rinsed under running water for this Poha recipe.
- Many leading brands sell a specific type of flattened rice flakes for Indori poha.
- Indori Poha is always steamed to keep it soft and fluffy for hours.
- Oil in tadka is slightly higher than in other poha recipes. It helps in keeping the poha soft and to coat it evenly with the tadka.
Nutrition
We follow a strict NO SPAM Policy
Indori Poha Recipe
Equipment
- Mixing Bowl
- Steamer
- Tadka Pan
- Colander or Strainer
Ingredients
- 2 Cup thick flattened rice flakes (poha)
- 1 teaspoon turmeric powder
- 1 ¼ teaspoon salt or to taste
- 1 ¼ teaspoon granulated white sugar
Ingredients for Tadka (Tempering)
- 4 tablespoon refined oil
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon black mustard seeds (rai)
- 2 tablespoon peanuts
- 2 green chillies sliced
- 6 curry leaves
Ingredients for Serving:
- Jeeravan Masala
- Lemon Juice
- 1 medium size onion, finely chopped
- ¼ Cup savoury boondi balls
- ¼ Cup sev
- handful of fresh coriander leaves, chopped
Instructions
- Begin by soaking flattened rice flakes in clean water for 5 minutes to soften it and remove all the dirt particles.
- After 5 minutes, gently transfer it to a colander to drain all the water. Let the flattened rice sit in the strainer for 10 minutes to drain excess water. Handle flattened rice gently without breaking it.
- Once the poha is softened, transfer it to a large mixing bowl. Add turmeric powder, sugar, and salt. Mix gently with your fingers and set aside. At this stage, taste and add more salt or sugar, if required.
- Next, heat a steamer filled with water.
- On another burner, heat oil in a pan, once hot add cumin, fennel, mustard seeds, and curry leaves.
- Once the seeds start crackling, add green chilli and peanuts. Fry them nicely till the peanuts are crunchy and cooked. Turn off the heat.
- Pour this tadka over the poha and gently mix using a spoon or your fingers so that everything is combined evenly.
- Arrange poha in an even layer in a steamer basket or a large plate.
- Once the steam starts forming, place the poha basket on the steamer. Steam the poha for 10 minutes stirring at regular intervals.
- Turn off the heat and add lemon juice. Mix gently.
- Serve the Indori poha hot, topped with a generous amount of sev, boondi, chopped onion, fresh coriander and a dash of Jeeravan masala.
Notes
- Be gentle while soaking the poha. The idea is to soften it just enough without making it mushy. It is never rinsed under running water for this Poha recipe.
- Many leading brands sell a specific type of flattened rice flakes for Indori poha.
- Indori Poha is always steamed to keep it soft and fluffy for hours.
- Oil in tadka is slightly higher than in other poha recipes. It helps in keeping the poha soft and to coat it evenly with the tadka.
Nutrition
This is an easy Grandma-style sweet dalia recipe with four different topping ideas.
Estimated reading time: 6 minutes
- What is dalia?
- About Broken Wheat Porridge
- Ingredients You’ll Need
- How To Make Sweet Dalia
- Sweet Dalia Recipe – 4 Ways
What is dalia?
Dalia is a cracked or broken wheat prepared by coarsely milling whole wheat grains. Sweet Dalia is a wholesome Indian porridge of broken wheat and milk. Also known as meetha dalia.
It is derived from the fibrous husk of the wheat grain and is considered highly nutritious because:
- It has five times more fibre than other processed grains.
- It is beneficial for those with diabetes or on a low-carb diet.
- It is a rich source of magnesium and iron.
- It keeps you full for a longer duration.
- It has a tasty nutty taste with an excellent chewy texture.
It is commonly used in Indian Cuisine to make breakfast upma , vegetable khichdi , kheer, or other healthy and tasty dishes.
Are dalia and oats the same?
Dalia (broken wheat) is made from wheat. In contrast, oats are made from a cereal grain called – oats. Generally, oats are gluten-free, whereas broken wheat is not gluten-free. But both the dalia and oats are vegan and plant-based ingredients.
About Broken Wheat Porridge
Broken Wheat Porridge is called meetha dalia in Hindi , which means sweet porridge. It is a traditional Indian porridge recipe.
As a kid, there were no fancy oatmeal, chia pudding, or overnight oats. The only power-packed breakfast porridge we knew back then was sweet dalia.
It is a wholesome, energizing, broken wheat porridge pressure cooked in whole milk flavoured with sugar and cardamom powder.
You can make this sweet dalia recipe in a stovetop pressure cooker or use the oatmeal function of an in stant pot .
Ingredients You’ll Need
- Broken Wheat: Use pre-roasted broken wheat (dalia) or cracked wheat.
- Milk: You can use either regular milk or replace it with almond milk for a nutty taste and nutritional benefits.
- Sweetener: Use jaggery powder brown sugar, or dates. If you plan to add sweet toppings to your porridge, skip adding sweetener while making it.
- Optional Ingredients: A pinch of cinnamon powder or cardamom powder gives a delicious aroma and taste to the sweet dalia.
How To Make Sweet Dalia
Pressure Cooker Method
- Heat Pressure Cooker.
- Dry roast the broken wheat. If you are using pre-roasted dalia, then skip this step.
- Add water, and sugar (if adding), and stir to combine.
- Pressure Cook for two whistles over low heat. Release the steam manually.
- Open the lid, a dd milk, cinnamon or cardamom powder, and stir to combine. Simmer over low heat for 5 minutes.
- Sweet Dalia is ready to serve.
Instant Pot Method:
- Set the SAUTE MODE of an instant pot for 2 minutes.
- Dry roast the broken wheat or use a teaspoon of ghee to roast the broken wheat.
- Add milk, sugar (if adding), cardamom, and cinnamon powder. Stir to combine. Close the lid of the IP. Use the porridge function on the instant pot and cook for 10 minutes. Or do a manual pressure cook for 5 minutes.
- Release the steam manually. Gently mash the porridge using a ladle.
- Allow it to cool down or serve warm, topped with nuts and fruits.
4 Flavors Of Sweet Dalia
Porridges are a wholesome breakfast that has stood through the passage of time and trends for a reason.
Here are four flavour ideas for the sweet dalia recipe:
Kesar Badam: The original ingredients behind most cherished Indian desserts are saffron and dry fruits. Top your sweet dalia with a dash of saffron strands, chopped almonds, pistachio, edible rose petals or rose syrup. Let dalia sit in the fridge overnight with these aromatics and nuts. Enjoy an Indian dessert-style breakfast porridge in the morning.
Kesar Badam Dalia
Banana Chocolate: Bananas are a great addition to breakfast – they provide fibre and aid digestion. The twist of chocolate and banana makes dalia heavenly. You can use dark chocolate chips or a big Nutella or peanut butter spoonful.
Banana Chocolate Dalia
Fresh Fruits: Fruits are a classic way to add many vitamins to your porridge. A handful of berries or summer fruits are a great option. Cut the fruit of choice into bite-sized cubes, drizzle a dash of honey for sweetness or add a spoonful of fresh fruit compote, and a colourful, fibrous breakfast is ready!
Fresh Fruit Dalia
Museli Nuts: Pick your favourite cereal or muesli, and add a spoonful of the porridge tip and dried berries. Add a handful of your favourite nuts to the porridge for a crunchy, nutty meal that keeps you full until lunchtime. You can also toast the nuts before adding them for a better taste.
Museli Nuts Dalia
Storage Suggestion
This sweet dalia recipe is a meal prep-friendly breakfast dish. You can store it in an air-tight container in the refrigerator for a week. Or you can pack and store it in mason jars for travelling or an office lunchbox .
It is a perfect home-cooked breakfast for busy weekdays!
More Breakfast Recipes
- 4 Overnight Oats
- Chewy Granola Bar
- Mango Chia Pudding
- Mango Oats Smoothie
- Indian Style Shakshuka
- Whole Wheat Pancakes
- Spinach Corn Sandwich
- Cheesy Potato Tray Bake
Ingredients
- ▢ ⅓ Cup broken wheat (dalia)
- ▢ 1 Cup water
- ▢ 1 tablespoon brown sugar or jaggery powder
- ▢ 2 Cup milk
- ▢ 1 teaspoon cardamom powder (elaichi powder), optional
- ▢ ½ teaspoon cinnamon powder, optional
Kesar Badam Topping:
- ▢ ¼ teaspoon saffron strands
- ▢ 1 teaspoon chopped almonds
- ▢ 1 teaspoon chopped pistachio
- ▢ 1 teaspoon raisins (kishmish)
- ▢ ½ teaspoon edible rose petals
Banana Chocolate Topping:
- ▢ 1 ripe sweet banana, sliced
- ▢ 1 tablespoon dark chocolate chips or chunks
- ▢ 1 tablespoon Nutella or peanut butter
Fresh Fruits Topping:
- ▢ ¼ Cup seedless, diced fresh fruits
- ▢ 1 tablespoon fresh fruit compote or syrup
- ▢ 1 teaspoon honey
Museli Nuts Topping:
- ▢ 1 tablespoon cereal or muesli
- ▢ 1 teaspoon dried berries (cranberries, blueberries)
- ▢ 1 teaspoon pumpkin, chia or melon seeds
Instructions
Pressure Cooker Method:
- Add broken wheat (dalia) to a pressure cooker. Turn on the heat. Dry roast the broken wheat for 2 – 3 minutes over low heat or till a subtle roasted aroma is released. You can skip this step if using pre roasted broken wheat.
- Add water, sugar (if adding), and stir to combine. Close the lid of the pressure cooker. Cook sweet dalia over low heat for two whistles. Turn off the heat. Release the steam manually.
- Open the lid and add milk, cinnamon or cardamom powder, and stir to combine. Simmer over low heat for 5 minutes. Gently mash the sweet dalia using a spoon.
- Sweet Dalia is ready to serve. Transfer to a bowl and add toppings of your choice. Or keep it in the fridge overnight.
How To Add Toppings:
- Prepare porridge. Allow it to cool down completely. Transfer to the mason jars or bowls.
- Top each bowl or jar with a topping of your choice. Keep in the fridge overnight.
- Next day, enjoy for breakfast or carry with you to work place.
Recipe Notes:
- You can use pre-roasted broken wheat as well.
- All the toppings work well with both warm and chilled porridge.
- Preparing the porridge in advance and leaving it in the fridge overnight with toppings for a creamy, chilled dessert-like consistency is highly recommended.
- If the porridge seems too liquid, simmer it for a few minutes over low heat.
- Usually, it thickens a bit after cooling.
- You can use granulated white sugar or brown sugar as per taste. You can skip adding sugar as well.
Nutrition
We follow a strict NO SPAM Policy
