- Annapoorna Poha (White or red) rice - 200 Grams
- Oil - 2 tspn
- Annapoorna Mustard - 1/2 tspn
- Urad dal - 1/2 tspn
- Annapoorna Cumin Seeds - 3/4 tspn
- Groundnut - 20 nos.
- Onion - 2 nos.
- Curry leaves - 12-15 leaves
- Annapoorna Turmeric Powder - 1/4 tspn
- Red Chili - 1 no.
- Green Chili - 2 nos.
- Lemon juice - 1 tspn
- Clean 1½ cups Annapoorna Poha and add them to a large bowl.
- Rinse the poha. Drain the water completely.
- Pour enough water into the bowl to completely cover the poha.
- Wait till the poha absorbs all the water and becomes soft; usually, it takes 5-7 minutes.
- Heat a pan with ½ tablespoons of oil over medium; saute mustard till it sputters, then add Annapoorna Urad Dal, Annapoorna Cumin Seeds, Groundnut, Red Chillis, Green Chillis and Curry leaves, and fry the mix for 30 seconds.
- Add chopped onions and saute for two minutes. (Optionally, you could also grated carrots and chopped capsicum for better taste).
- Add a pinch of Annapoorna Turmeric powder.
- Add the soaked poha to the pan and mix everything well.
- Cook the mixture on low heat until they are soft-cooked.
- Add salt to taste.
- Steam the poha on low heat until it becomes hot. To prevent burning, stir between each step.
- Turn off the heat. If necessary, add more salt. Add lemon juice.
- Cover it until serving.
