Category Archives: Pohe/Rice Flakes/Flattened Rice/Beaten Rice

Pohe (Flattened Rice) with Sprouted Black Soybean & Green Mango

Green Mango Pohe

  • Servings: 1
  • Difficulty: easy
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Red Pohe with Sprouted Black Soybean & Green Mango








Today’s very unusual pohe recipe has been inspired by a couple of my members who were discussing Manga Sadham (raw mango rice) in our Foodies group.

In Andhra Pradesh, this dish is known as Mamidikaya Pulihora and is often made during the mango season.

One of my members knows that I am a real foodie and suggested I try it – just the nudge I need to go explore a new recipe!

Many food bloggers have posted delicious looking posts on this particular type of raw mango rice.

The kooky side in me decided to adapt the recipe to pohe. There are many different souring agents one can use in cooking. Kanda pohe traditionally has lemon juice. So I decided to substitute it with grated raw mango instead.

Additionally, in my version, I have used red pohe along with some soybean and carrot.

delightful, enjoyable and gratifying twist to traditional kanda pohe

I had some organic sprouted black soybean in the kitchen windowsill crying to be used. Since this recipe was experimental at various levels, I thought why not?! However, any type of sprouted bean would work equally well here.

As for the carrot, if you grate it finely, it is an unobtrusive way of including an extra veggie to your daily quota.

If you would like to try this recipe but don’t have pohe, you can use cooked rice instead. Just make sure to separate each grain.

Another kooky experiment for keeps.


1 Cup uncooked red or white pohe (the thick variety)

1/2 Cup sprouted black soybean

1 Green mango

1 Large carrot

2 Onion

3-4 Green chilli

Fresh ginger the size of your thumb

1-2 Teaspoon black mustard seeds

1 Teaspoon cumin seeds

3-4 Dry red chilli

1 Teaspoon asafoetida

10-15 Fresh curry leaves

1 Tablespoon raw peanuts

1 Tablespoon chana dal

1 Tablespoon urad dal

1 Teaspoon turmeric powder

1 Tablespoon oil

1-2 Tablespoons freshly grated coconut

Small bunch fresh coriander

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely grate the carrot.
  3. Wash, peel and finely grate the green mango.
  4. Wash and dry the curry leaves.
  5. Peel, wash and grate the ginger.
  6. Wash and finely chop the green chilli.
  7. Chop, wash and dry the coriander.
  8. Break each dry red chilli into 2 to 3 pieces.
  9. Shake the pohe in a colander to get rid of any powdery bits and let all the water drain. You may need to keep something under the colander to collect any excess water.
  10. Heat the oil in a wok like pan.
  11. Once it is hot, lower the heat and add the mustard seeds.
  12. As soon as the mustard seeds start crackling, add the cumin seeds followed by asafoetida and broken dry red chillies.
  13. Stir for 30 seconds and throw in the curry leaves.
  14. Next, add the chana dal and as soon as it turns a couple of shades darker, add the raw peanuts.
  15. Add turmeric powder and cook for 2 minutes.
  16. Next, add the chopped onion, green chilli, grated ginger and salt to taste.
  17. Cover and cook for 5 minutes.
  18. Uncover and add the sprouted soybean.
  19. Cover and cook for about 15 to 20 minutes till they soften.
  20. Next, add the pohe, grated carrot and coconut.
  21. Mix well, cover and cook for 3 to 4 minutes.
  22. Uncover and add the grated mango and chopped corainder.
  23. Mix everything together making sure that the mango shreds are not clumped together.
  24. Cover and cook for a couple of minutes.
  25. Take off the flame and serve hot or is even good at room temperature.


  1. Please use your judgement about the quantity of mango. I used one medium sized mango which gave me 2 tablespoons worth of grated pulp. It is better to add a little at a time, tasting for tartness before adding more.


Red Rice Flakes with Cauliflower & Green Pea

Red Rice Pohe with Cauliflower & Green Pea

  • Servings: 1-2
  • Difficulty: easy
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Red Rice Pohe with Cauliflower & Green Peas








Isn’t it amazing that you can eat a particular food all your life not knowing how it is made?

One of the many advantages of food blogging is the number of new things I learn on a regular basis.

When I sit down to write a post, I like to look up information about the dish or its key ingredients on the internet. Although most times this research is retrospective – after the meal has been cooked and consumed – it is still useful to know and share with fellow kooky cooks.

today’s recipe is one such example of new learning

Rice flakes are also known as flattened rice or beaten rice or pohe. For convenience’s sake, I will refer to them as pohe in this post.

Pohe is a staple across India and in Bangladesh and Nepal. It can be used in sweet and savoury dishes.

Till now, I had assumed that pohe was nothing but unprocessed rice which was beaten or flattened. Not so.

According to LiveStrong, “Rice flakes undergo more processing than any other type of rice. Processing begins by parboiling to partially cook the rice via steaming, followed by a process of rolling, flattening and finally, dehydration. The result is “rice” with a soft, mushy texture when cooked and a taste so mild it borders on bland.”

So pohe are processed after all which explains why they cook so fast. Have just experienced one of those “doh” moments!

Previously, I have posted an unconventional pohe recipe so today, I would like to share a traditional Maharashtrian one (except for my kooky addition of cauliflower and green pea) and also a simple trick to avoid lumpy pohe.

A friend told me that to ensure that your pohe doesn’t clump while cooking, put them dry in a colander, give the colander a good shake to rid the pohe of any floury bits, rinse them in the same colander and let them drain. I have been cooking my pohe this way ever since and each flake stays separate.

Today’s recipe was made using red rice pohe but you can use white or brown pohe or even try it with leftover boiled rice.

The list of ingredients may seem long but this is one of those quick cook meals.


1 Cup dry pohe

1/2 Cup green pea

1/2 Cup chopped cauliflower (including leaves and stalk if tender)

2 Onions

10-15 Fresh curry leaves

1 Cup fresh coriander

2-3 Green chillies

A piece of fresh ginger the size of your thumb

2 Tablespoons grated coconut

1 Teaspoon mustard seeds

1 Teaspoon cumin seeds

1 Teaspoon asafoetida

1 Teaspoon turmeric powder

2 Tablespoons raw peanuts

Juice of a lime or lemon

1 Tablespoon oil

Salt to taste


  1. Put the pohe in a colander. Give the colander a good shake and rinse the pohe under running water.
  2. Set aside and make sure there is enough space between the bottom of the colander and the kitchen platform for any excess water to drain away.
  3. Wash green pea and cauliflower.
  4. Peel, wash and finely chop the onion.
  5. Wash the curry leaves.
  6. Chop and wash the fresh coriander.
  7. Wash and finely slice the chilli.
  8. Peel, wash and grate the ginger.
  9. Heat oil in a wok-like pan.
  10. Lower the heat and add mustard seeds and once they start crackling, add cumin seeds.
  11. Next, add the asafoetida, peanuts and curry leaves.
  12. Stir for about a minute or so.
  13. Add the chopped onions, chilli and grated ginger.
  14. Sprinkle turmeric powder and salt to taste.
  15. Cover and cook on low flame for 5 to 7 minutes till the onion turns translucent.
  16. Add green pea, cauliflower and lemon juice.
  17. Once again, mix well, cover and cook for about 5 to 7 minutes. At the end of this cooking stage, you want the cauliflower a little undercooked. It should have some bite to it because it will be cooking a bit more once the pohe have been added.
  18. Next, add the pohe, coriander and coconut to the vegetable mixture.
  19. Mix well, cover and cook for about 8 to 10 minutes.
  20. Serve hot.


  1. You can adjust the quantity of green chilli and lemon juice according to personal preference.
  2. If you can’t get hold of fresh coconut, use dessicated coconut.

Baingan Pohe/Vangi Pohe/Flattened Rice with Aubergine

Baingan Pohe









Sometimes I feel (nay, know) that there are certain vegetables I should eat more of; aubergine is one of those. I like aubergines but have not experimented with them as much as I would wish. Hopefully, this is first of many more aubergine-centric experiments!

The idea for this recipe came about because I had a packet of red pohe (flattened rice) lying around. Wanted to make something more nutritious than the conventional pohe with onion or potato. Combined with the view to eating more aubergine, I was wondering if I could marry the two. Fortunately, the idea is not as outlandish as I first thought since I stumbled upon a couple of recipes for vangi pohe (vangi means aubergine in Marathi).

My take on baingan pohe is based on this recipe with a couple of minor tweaks.

Ingredients (Scroll down below for pictorial reference)

1 Cup pohe

200 Grams aubergine, finely diced

1 Tablespoon oil

1 Teaspoon mustard seeds

A pinch of asafoetida

15-20 Fresh curry leaves

2 Tablespoons dalia (or chana dal)

2 Onions, finely chopped

1-2 Teaspoons minced green chillies and ginger

1 Teaspoon Turmeric powder

1 Tablespoon goda masala (optional)

1-2 Tablespoons grated coconut

One small bunch coriander

Juice of one lime or lemon

Salt to taste


  1. First we need to prep the pohe. Take the pohe in a large bowl, wash them and drain the water. Make sure you remove any excess water. Cover and keep aside.
  2. Heat oil in a wok.
  3. As soon as the oil heats up, add mustard seeds.
  4. Once mustard seeds start spluttering, add asafoetida.
  5. Add curry leaves, give it a quick stir and add the chana dal.
  6. Cook for a couple of minutes till the chana dal starts browning.
  7. Add the onions and salt, cover and cook on a low heat for about 5 minutes.
  8. Add the aubergines, goda masala, turmeric powder and minced chillies and ginger. Mix well, cover and cook for about 10 minutes or till the aubergine soften.
  9. Once the aubergine is cooked, add the pohe and lime juice. Give everything a good stir. Cover and cook for about 5 minutes.
  10. Open, add coconut and coriander leaves (washed and chopped), cover and cook for 5 more minutes.
  11. Turn off the heat and let the cooked pohe sit for 5 minutes covered before serving.


  1. I used red pohe but you can use white pohe if you don’t have the red ones.
  2. I used green aubergine, you can use any variety available.
  3. If you don’t have goda masala, add one teaspoon each of coriander powder, cumin powder and powdered garam masala.

Red pohe

Red PoheGreen Aubergine

Green Aubergine









Ingredients for Baingan Pohe (instead of turmeric powder, I had minced fresh turmeric root along with green chillies and ginger)

Ingredients for Baingan Pohe