Kanda Poha - Onion poha Recipe
Aval - Rice flakes Recipe - Easy breakfast dish
Kanda Poha is a popular Indian breakfast dish
made with rice flakes(also known as aval, chivda or pohe, beaten rice). It is also served as a evening snack.
You may also like to visit
Batata poha - Aloo poha recipe.
Aval - pohe, also called beaten rice is a convenience food .
It is made from rice which is beaten or pressed / flattened.
Rice flakes cook very fast.
It can also be eaten as it is by mixing with milk and sugar(like cornflakes)
or with curd(plain yogurt)and salt or sugar, as you prefer.
In Maharashtra state, this recipe is named as 'kanda pohe'(meaning onion poha or
batata pohe(potato aval)if potato is added instead of onion. It is tasty both ways.
In Karnataka kanda poha is known as 'avalakki uppitu' or 'avalakki bhat'.
Aval is available in thick, medium, thin(called paper avalakki or nylon poha), nylon aval.
Aval is a very versatile ingredient as many recipes can be made using aval. You may use thick or medium
aval for this recipe.
How to make Kanda Poha - Aval
Main ingredients for Kanda poha
Onion - Kanda - Pyaj
green chili - hari mirchi
Ingredients for Kanda poha for 2-3 servings
- Poha (aval / rice flakes) - 1 cup
- Onion - 1 medium sized. You need about 1/2 cup chopped onion.
- Green chilies - 2, more if you like spicy
- Ginger - paste or finely chopped - 1/4 tsp
- Curry leaves - 7-8
- Vegetable oil - 3 tbsp
- Tomato - 1 small or 1/4 cup chopped tomato.
- Rai / mustard seeds - ½ teaspoon
- Jeera / cumin seeds - 1/2 teaspoon
- Hing / asafetida - a pinch
- Salt - 1 1/2 tsp or to taste
- Sugar - ½ tsp
- Fresh grated coconut - 2 tbsp
- Hara dhania/ coriander / cilantro leaves - 1 small bunch
Preparation before making Kanda Poha
Put medium or thick poha / aval in a colander and hold it under running water.
- Or else, you can wash aval
in a bowl and remove all water.
- If you like softer poha, you may leave a tablespoon of water in the washed poha/beaten rice.
- Keep aside for about 10 minutes.
While the beaten rice is soaking,
- Chop onion, coriander leaves.
- Chop green chilies in big pieces or slit in two (so you can take it out before eating if you wish).
- Add salt, sugar to the washed and soaked rice flakes.
- Mix well.
- If there are lumps, break them with a spoon or your fingers.
- Keep aside till further use.
Cooking Kanda Poha:
- Heat oil in a deep pan / kadai.
- Add mustard seeds, cumin seeds, hing.
- When they crackle add chili
- Fry for a few seconds, till chili skin looks blistered.
- Add chopped onion pieces. Fry till onion is
- Add chopped tomatoes (if adding).
- Add turmeric powder, ginger paste. Mix.
- Reduce flame. Cover and cook for a minute or till tomatoes are just done.
- Add the soaked poha in which we earlier mixed salt and sugar.
- Sprinkle a little water if needed - if you like softer poha.
- Cover and
cook pohe for 2-3 minutes on low flame.
- Add grated coconut, chopped coriander leaves. Mix well.
- Switch off the flame.
Kanda pohe is ready to serve for breakfast or as a quick filling snack.
Serve it by itself or with pickle or chutney.
You can also add mixed vegetables - green peas, potato, capsicums in addition to or instead of onions.
Do not leave too much water in the aval after washing. That will make it like a paste.