Vegetable Poha | Vegan and GF Quick breakfast

Vegetable Poha is a healthy and filling Gluten Free Vegan Breakfast or brunch dish made with flattened rice and lots of veggies. Perfect for lunchboxes too!

Poha and its variants are welcome anytime at home. For the elder one, she prefers Poha over Idli / Dosa for breakfast. At home, we prefer hot breakfasts over cold cereal + milk any day. I guess it's a personal preference (or covenience), but we have been accustomed to warm / hot / cooked breakfast over the years, and this vegetable poha tops the breakfast list and so, once a week, there is poha in some form at the breakfast table, accompanied with cut fruits or a vegan smoothie for a complete meal.

Today, let's look at Vegetable Poha or flattened rice with satueeed veggies for a quick filling Vegan and GF breakfast (it tastes great even for lunch so its an option for kids' lunchbox too!). You can skip all veggies and just add potato and Onion for Batatyachi Pohe (potato based poha), but this veggie-loaded pohe at our house wins all our hearts!

Pin

Tips and Tricks to make the best Vegetable Poha

1. What kind of Flattened rice / Poha can I use here? Only thick variety will work here. It can also be basmati poha (which is available in few supermarkets)
2. What all veggies can be added here? Any veggies of your choice (peas, carrots, beans, potato, bell peppers work best) along with onions and tomatoes. I have even made poha with Zucchini
3. How long do I need to soak the Poha / flattened rice here? Soak for just 1-2 mins in normal, filtered tap water. Then drain in a colander and keep covered till use.
4. I wasn't able to use the soaked poha immediately for the dish. Can I use it up later? Certainly, store in an airtight container in the fridge. Thaw and microwave / steam poha slightly before use.
5. The Poha became too dry or too mushy upon cooking. What could have gone wrong? The quality / thickness of the poha varies from brand to brand. Again, it depends on the soak time as well.

Pin

 If you are a poha lover like us, do check out the following varieties on the blog !

Zucchini Red Poha Recipe | Flattened Rice Breakfast with Zucchini

Flattened Red Rice Breakfast with Zucchini, veggies and spices

Check out this recipe

Gojjavalakki | Puli Aval Upma | Tamarind Poha

Gojjavalakki or Tamarind Poha is a quick, No Onion No garlic Gluten free breakfast or snack from Karnataka cuisine.

Check out this recipe

Milagu Aval | Pepper flavoured Poha

Milagu Aval or black Pepper flavoured Poha is a delicious satvik, Gluten Free and Vegan breakfast or snack made in less than 10 mins. Does not contain onion garlic too.

Check out this recipe

The Mosaru Avalakki (Curd poha) is usually made for Janmashtami, while the Karnataka style Gojju Avalakki (tamarind + spiced poha) is made for a quick evening snack. The vangi Poha (poha with brinjals/ aubegines) is a personal favourite, while the spouse loves his Indori Poha

Pin

Ingredients to make vegetable poha:

Prep time: 15 minutes, cook time - 10 mins, Serves - 3 generously

Cuisine - Indian ; Course - Breakfast / snack

Here 1 cup = 200 ml

• 1.25 cups flattened rice (Thick variety Poha)
• 2 tablespoon Oil
• 1 Potato (large, or 2 medium, peeled and cubed)
• ½ cup Mixed veggies ( I used minced carrots+ french beans, peas - blanched)
• 2 Onion (minced fine)
• 1 tomato (large, diced)
• ½ teaspoon Turmeric
• 1 teaspoon Cumin seeds (jeera)
• ½ teaspoon mustard seeds
• ⅓ teaspoon asafoetida (Hing ,skip for GF version)
• 1 sprig curry leaves
• ¼ cup peanuts (skip for nut allergy)
• 6 green chillies ( adjust spice, minced)
• 1 tablespoon coriander leaves (chopped)
• 2 teaspoon Lemon juice

PIN FOR LATER

Pin

How to make Vegetable Poha:

• Wash the poha in a colander of all dirt and drain.
• Sprinkle little water and cover and keep. 
• While the poha is soaking, roast the peanuts (dry or with ½ teaspoon of oil till crispy and golden brown and keep aside).
• Also, cube the potato (with or without skin), boil it in salted water along with other veggies till al dente. Drain.
• In a non stick pan or thick iron pan, heat the oil. Splutter the cumin seeds, mustard seeds, hing, curry leaves and chopped green chillies. Add the turmeric, onions and saute till onions turn translucent. 
• Add the tomatoes, bell peppers and saute till soft.
• Now add the boiled veggies and saute for further 2-3 mins.
• Now add the soaked poha and gently toss till the poha is coated well.
• Cover and cook for 1 min.
• Finish with lemon juice and roasted peanuts + fresh coriander. 
• Serve hot.
• If packing for lunch box, you may keep the roasted peanuts and lemon wedge separately so they can be added before eating.

Pin

Vegetable Poha | Vegan and GF Quick breakfast

Kalyani

Vegetable Poha is a healthy and filling Gluten Free Vegan Breakfast or brunch dish made with flattened rice and lots of veggies. Perfect for lunchboxes too!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast, Brunch

Cuisine Indian, North Indian, South Indian

Servings 4 servings

Equipment

• Thick Bottomed Pan
• Knife and Cutting Board

Ingredients

  

1x2x3x

• 1.25 cups flattened rice Thick variety Poha
• 2 tablespoon Oil
• 1 Potato large, or 2 medium, peeled and cubed
• ½ cup Mixed veggies I used minced carrots+ french beans, peas - blanched
• 2 Onion minced fine
• 1 tomato large, diced
• ½ teaspoon Turmeric
• 1 teaspoon Cumin seeds jeera
• ½ teaspoon mustard seeds
• ⅓ teaspoon asafoetida Hing ,skip for GF version
• 1 sprig curry leaves
• ¼ cup peanuts skip for nut allergy
• 6 green chillies adjust spice, minced
• 1 tablespoon coriander leaves chopped
• 2 teaspoon Lemon juice

Instructions

 

• Wash the poha in a colander of all dirt and drain.
• Sprinkle little water and cover and keep.
• While the poha is soaking, roast the peanuts (dry or with ½ teaspoon of oil till crispy and golden brown and keep aside).
• Also, cube the potato (with or without skin), boil it in salted water along with other veggies till al dente. Drain.
• In a non stick pan or thick iron pan, heat the oil. Splutter the cumin seeds, mustard seeds, hing, curry leaves and chopped green chillies. Add the turmeric, onions and saute till onions turn translucent.
• Add the tomatoes, bell peppers and saute till soft.
• Now add the boiled veggies and saute for further 2-3 mins.
• Now add the soaked poha and gently toss till the poha is coated well.
• Cover and cook for 1 min.
• Finish with lemon juice and roasted peanuts + fresh coriander.
• Serve hot.
• If packing for lunch box, you may keep the roasted peanuts and lemon wedge separately so they can be added before eating.

Video

Notes

Tips and Tricks to make the best Vegetable Poha

1. What kind of Flattened rice / Poha can I use here? Only thick variety will work here. It can also be basmati poha (which is available in few supermarkets)
2. What all veggies can be added here? Any veggies of your choice (peas, carrots, beans, potato, bell peppers work best) along with onions and tomatoes. I have even made poha with Zucchini
3. How long do I need to soak the Poha / flattened rice here? Soak for just 1-2 mins in normal, filtered tap water. Then drain in a colander and keep covered till use.
4. I wasn't able to use the soaked poha immediately for the dish. Can I use it up later? Certainly, store in an airtight container in the fridge. Thaw and microwave / steam poha slightly before use.
5. The Poha became too dry or too mushy upon cooking. What could have gone wrong? The quality / thickness of the poha varies from brand to brand. Again, it depends on the soak time as well.

Keyword Avalakki, Avalakki Bhath, Bachelor Recipes, Easy Breakfast, Poha, poha recipes, Tarakari Avalakki, Vegetable Poha

Tried this recipe?Let us know how it was!

Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!