Lemon Poha, quick and easy vegan breakfast with rice flakes, deliciously tempered with crunchy elements and seasoned with fresh lemon juice and salt. It takes just 15 minutes to make this colorful and zesty lemony poha.
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What is this Poha | Avalakki ?
Pohaa, also known as pauwa, sira, chira, aval (அவல்) or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. These flakes of rice swell when added to liquid, whether hot or cold. This easily digestible form of raw rice is very popular across India, Nepal and Bangladesh.
Check this Sweet Poha Flattened rice, made soft by immersing in milk, sweetened with sugar, topped with crunchy nut toppings and flavored with cardamom and cloves.
Dahi chura, another quick recipe and a Sankranti festival special from Bihar. Thin poha is softened with fresh milk, mixed with yogurt and served with drizzle of honey , topped with fresh fruits.
If you love a punchy poha recipe, check this Banarasi Chooda Matar, a winter special with fresh peas, coriander leaves and loads of freshly pounded black pepper.
Check this Video on How to make Sweet Aval
Ingredients to make this Zesty Lemon Poha
- Poha, thick poha/aval/rice flakes is used for this recipe.
- Spice, this tangy lemon poha uses only red chilies for spice.
- Tempering, regular Indian tempering ingredients mustard seeds, curry leaves along hing, chana dal and cashewnuts are used in this recipe. The gorgeous yellow color is from the turmeric powder in the tempering.
How to Make Zesty, tangy Lemon Avalakki
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Take thick poha in colander and wash it under running water, let all of it become nicely wet. Let this sit in the same colander and become soft.
- Heat a pan with oil, splutter mustard seeds and add hing, curry leaves and red chilies. Once the curry leaves turn crisp, Next add chana dal, turmeric powder and broken cashew-nuts.
- Once the dal turns golden brown, Add the softened poha to this tempering and mix well.
- Take it off the heat, add lemon juice, salt and mix well. Fluff the poha nicely and garnish it with fresh coriander leaves and serve.
Recipe Card for Lemon Avalakki
Lemon Poha | Lemon Avalakki | Breakfast Recipe
- 1 cup thick poha/avalakki
- juice of 1 lemon
- ½ teaspoon salt or to taste
- 2-3 tablespoon broken cashews
- ½ teaspoon freshly pounded coriander seeds
- fresh coriander for garnish
- 1 tablespoon sesame oil/gingely oil
- ½ teaspoon mustard seeds/kadugu
- ¼ teaspoon of turmeric powder
- ¼ teaspoon of hing/asafoetida
- 1 teaspoon chana dal/gram dal/Kadalai paruppu
- 3-4 nos red chilies round variety
- a strand of curry leaf
- Take the poha in a colander and wash under running water for 30 seconds, it will become soft. Let it sit on the counter until use.
- In a tava, heat oil given tempering, splutter mustard seeds, add hing, curry leaves and red chilies.
- Once the curry leaves turn crisp, add chana dal, turmeric powder and broken cashew-nuts.
- Once the dal turns golden brown, add the fluffypoha and turn off the stove.
- Add lemon juice to this, mix, finally add salt, fluff it well and serve it hot garnished with fresh coriander leaves.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
This colorful, zesty and zingy lemon poha tastes best when served hot straight from the stove. It can be packed for breakfast for school or office.