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Pepper Poha, a quick and easy vegan recipe with rice flakes and peppery spice powder. Poha is usually served as breakfast in many Indian household, an easy to make recipe, that can be served for breakfast, snack or dinner.
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Ingredients needed to make this Milagu Aval
- Poha, thick poha/aval/rice flakes is used for this recipe.
- Spice powder, a combination of black peppercorns along with curry leaves, urad dal , sesame seeds and flax seeds is used.
- Though the sesame and flaxseeds are optional, i wouldn’t miss them for the strong nutritional values these small seeds have.
- Tempering, regular Indian tempering ingredients like mustard seeds, hing, along with chana dal and cashewnuts are used in this recipe.
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How to make this Zingy Pepper Poha
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.
- Dry roast the ingredients given under spice powder and grind it to a fine powder. This spice powder can be made ahead and stored in the refrigerator and be used in various other recipes to add flavor.
- Heat a pan with oil, splutter mustard seeds and add hing, curry leaves, chana dal and cashewnuts. Saute until they turn golden brown.
- Add the softened poha to this tempering and mix well. Add the spice powder and salt to this and give it a good mix.
- Let this sit on the stove in a medium flame for 4-5 minutes. Take it off the flame and serve it warm.
- This delicious pepper poha can also be packed for school lunch box.
Recipe Card for Mialgu Aval | Pepper Poha
Pepper Poha | Milagu Aval | Vegan Breakfast Recipe
- Indian style mixie or any heavy blender
- 1 cup of Thick Poha/Rice Flakes
- salt to taste
- fresh coriander leaves for garnish
To roast n grind
- 2 teaspoon peppercorns
- 2 sprigs curry leaves
- 1 teaspoon urad dal
- ½ teaspoon white sesame seeds optional
- ½ teaspoon flax seeds optional
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon hing
- 1 teaspoon chana dal
- 1 tablespoon broken cashews
- Take Poha in a colander and wash it well under running water. This is to make the poha soft. You can also soak poha in water for a minute and drain well in a colander. Keep it aside until use. Too much soaking will make the poha mushy, so i always prefer to wash under running water and drain.
- Dry roast the ingredients given under 'Roast & grind' and powder it in a mixer. i usually make a little extra quantity of this and store it the fridge. This spice powder can be used in other dishes to add flavor.
- Heat oil given under 'tempering' in a kadai, splutter mustard seeds, add hing, chana dal and cashews and saute for a minute or until they change color.
- Now add the soft poha to this tempering and mix well. Add the ground spice mix, salt and mix well.
- Garnish with coriander leaves and serve immediately with plain yogurt or some raita by the side.
Enjoy this delicious, peppery poha as such or with a side of plain yogurt. I love mine with a cup of hot chai, bliss it is.
This pepper poha can be packed for kids lunch box too. My kiddos love it with plain curd and some crisp on side.
Though it fits the lunchbox bill, I love it when it is served straight from the stove.