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Jain variation of Poha
A light, fluffy, and flavorful breakfast staple from Western India, made without onion or garlic. This simple dish comes together in minutes with flattened rice, gentle spices, and a fresh squeeze of lemon.
Prepare the Poha (5-7 minutes)
Create the Tempering (2 minutes)
Cook the Poha (3 minutes)
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A light, fluffy, and flavorful breakfast staple from Western India, made without onion or garlic. This simple dish comes together in minutes with flattened rice, gentle spices, and a fresh squeeze of lemon.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 276.9 calories per serving with 5.21g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Garnish and Serve (1 minute)
For a more nutritious version, add finely chopped carrots, green peas, or bell peppers to the tempering and sauté until tender before adding the poha.
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end for a coastal Indian flavor.
For extra heat, add a pinch of red chili powder along with the turmeric powder.
Poha is rich in healthy carbohydrates, providing a steady release of energy to keep you active throughout the morning without causing a sudden spike in blood sugar.
The process of making flattened rice involves parboiling, which makes it very light and easy on the digestive system. It's an excellent choice for a light breakfast or for those with sensitive stomachs.
Flattened rice is a good source of iron. The addition of lemon juice helps in the absorption of this iron, making it beneficial for preventing iron deficiency.
Poha is naturally gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Yes, Jain Poha is a healthy breakfast option. It is light, low in calories, and easy to digest. Poha is a good source of carbohydrates for energy, iron, and fiber. Being plant-based and free from heavy spices makes it gentle on the stomach.
One serving of Jain Poha (approximately 1 cup) contains about 250-280 calories, depending on the amount of oil, peanuts, and sev used. It's a relatively low-calorie meal perfect for a light breakfast or snack.
Poha usually turns mushy for two reasons: using thin poha instead of thick, or over-soaking/over-rinsing the poha. Always use thick poha and rinse it just until it's moist, then let it drain completely.
Absolutely. The sugar is added to balance the flavors, particularly the tanginess of the lemon. You can skip it entirely if you prefer a purely savory dish.
Poha is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to one day. Reheat it in a microwave or by steaming it in a pan with a sprinkle of water to restore moisture.
The main difference is that Jain Poha is made without any root vegetables, specifically onions ('kanda' in Marathi). It uses asafoetida (hing) to provide a savory depth of flavor, adhering to Jain dietary principles.
