Need quick & healthy toddler breakfast ideas? Cilantro Poha is an easy and delicious Indian plant-based snack made with rice flakes and fresh cilantro, made in just 15 minutes! Try this Indian breakfast recipe today! It's a game-changer! Given the cilantro benefits, you will love this flavorful and aromatic snack!
What is Poha?
Poha is rice that has been parboiled, rolled, flattened and then dried to produce flakes. The reason why rice is parboiled before flattening is that when it becomes Poha, it can be consumed with very little or no cooking. It is also known as Rice Flakes, Flattened rice or Beaten Rice and is a very popular Indian staple.
Where can I find it?
While most Indian grocery stores like Patel Brothers carry Poha, it is also easily available on Amazon
.
You must remember that there are two kinds of Poha - thick and thin. The kind you buy depends on the recipe you want to make.
- The thin Poha
is normally used to make Chiwda like this one. It's a dry snack similar to trail mixes. - The thick Poha is what we use to make snacks like this recipe.
is normally used to make Chiwda like 
is what we use to make snacks like this recipe.There is another variety called Red Poha
which is made from red rice and is considered an even healthier option. You can replace this in any recipe that calls for Poha.
It's a popular snack across India.
In Indian cuisine, Poha, plant-based snack is consumed very often in the form of a nutritious breakfast or snack. If in West India, there is Kanda (Onion) Poha or Dadpe Pohe (a no-cook recipe). In the South Indian region, we make Puli Aval Upma or even use it to make this dessert called Aval Kesari/Pudding.
Personally, I am a huge fan of the traditional Kanda Poha! This Maharashtrian (native to the state of Maharashtra) style Poha is one of the most popular breakfast recipes in our household. In fact, we love this plant-based snack so much that we even sometimes have it for lunch or dinner. I learned this recipe when I was a teenager from the lady who lived next door. I still follow all her instructions and tips to make the best poha!
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Tip - My mom used to (and now I) add a handful of poha to Idli Batter to make the idlis more soft and fluffy.
Why it's good for you!
- It contains healthy carbs and provides energy to the body to carry out its daily functions.
- It is also light on the stomach and can be easily digested.
- Good probiotic food.
- Rich in fiber.
- Low-calorie plant-based snack
Different Poha Recipe
While there are many kinds of Poha recipes available, I urge you to try this Indian Cilantro Poha recipe. It truly is something different that will keep you satiated and content. Plus it is low fat, can be made in just 15 minutes, is vegan and gluten-free. Do give this delicious Indian breakfast recipe a try!
Cilantro benefits
There are many cilantro benefits when consumed regularly. This Indian herb called cilantro/coriander/dhania is aromatic and extremely flavorful. No Indian dish is complete with a generous garnish of chopped cilantro. Here are some cilantro benefits that may convince you to include it in your diet.
- It is a good source of dietary fiber and vitamins
- Rich in immune-boosting antioxidants
- May promote digestion and gut health
- It may also boost appetite among some people
Main ingredients to make this Poha
- Thick Poha
- Grated coconut - Can also use freshly shredded or desiccated coconut.
- Curry Leaves - Fresh leaves are preferred. Can instead use Curry leaves powder if available. Both are available at Indian grocery stores.
- Green chilies or Jalapenos
- Fresh Cilantro or Coriander leaves - Given the cilantro benefits, use it in abundance.
- Green peas (known as Matar or Mutter in Hindi) - Can use fresh, frozen or canned.
- Jaggery Powder
- Fresh Lemon or lemon juice
- Can also use freshly shredded or 
.
- Fresh leaves are preferred. Can instead use 
if available. Both are available at Indian grocery stores.
How to prepare Cilantro Poha
Cooking Poha is very simple. Here is what you need to do first. The first step is to prepare the cilantro masala.
Transfer coconut, cilantro, green chilies, jaggery powder and lemon juice to a blender
jar and grind to a paste. Add 1-2 tbsp of water if required. It should resemble a smooth paste. Set it aside for now.
Then, add dry Poha
(flattened rice) to a strainer
. Rinse it under running water (at room temperature) until it turns soft. This should take about 30 - 45 seconds. Keep the strainer (with the Poha) aside for now.
- Heat olive oil in a skillet. Add mustard seeds and once they begin to crackle or splutter, it means that the oil is hot. Add cumin seeds, curry leaves and urad dal (lentils) to the pan. Saute till the lentils turn light brown.
- Add green peas and continue to saute for 2 minutes.
- Add the prepared paste to the pan and saute for another 3 minutes.
- Lastly, add the rinsed Poha along with required salt. Give it all a good mix so that the masala coats the Poha well. After a minute, take the pan off the flame.
in a 
. Add 
and once they begin to crackle or splutter, it means that the oil is hot. Add 
, curry leaves and 
(lentils) to the pan. Saute till the lentils turn light brown.Serving suggestions
Serve this plant-based snack as is, immediately. This becomes a little dry if not consumed immediately. Although, you can heat it up again and eat it. But it tastes the best when eaten fresh. It is the perfect Indian breakfast or snack for busy mornings or to curb sudden cravings. You can garnish some sev
or roasted peanuts 
on top for an extra crunch and flavor. Because of the jaggery, lemon juice, coconut, and fresh cilantro, this Indian breakfast gets a unique and balanced taste, making it a delicious and filling snack. You can eat it without any accompaniment.
However, you can serve this dish for breakfast along with a glass of Peach Raspberry Smoothie or Chickoo Banana Milkshake. You can also serve it as an evening snack along with your Tea and some Kara Boondi on the side.
If you are looking for toddler breakfast ideas or after school snacks then this is a great recipe! It also is a great idea to make this snack for unexpected guests because it's incredibly easy-to-prepare in just 15 minutes and of course tasty!
Tips to make the best Poha
Do not soak the rice flakes in water. Always just rinse it under running water for 30 seconds and keep it aside. This will ensure that the Poha doesn't become lumpy. It should hold its shape. Prep the rice flakes and prepare the cilantro paste before starting the cooking process. Use any other form of sugar instead of jaggery if needed. Skip adding curry leaves if it's not found where you live. Use any kind of unsweetened coconut for this recipe.
You don't need to cook Poha for long. 1-2 minutes is enough. Squeeze some more lemon juice on top when you serve for that extra zing. Add 10-12 mint leaves along with cilantro while grinding to give this dish a refreshing flavor. Add peanuts to the oil along with cumin seeds or use them as a garnish. They add a nice crunch. Along with green peas, you can also add green Bell Peppers and potatoes in this recipe to make it tasty.
Some toddler breakfast ideas
Here are some toddler breakfast ideas that you can serve even as an evening snack! Plus, they can also be enjoyed by all age groups.
If you’ve tried this Cilantro Poha or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!
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Cilantro Poha
Equipment
- skillet
Ingredients
- 2 cups Poha Thick
To make a paste
- 1/3 cup coconut Grated
- 1 cup Fresh Cilantro leaves
- 1 Jalapeno finely chopped
- 1 tsp Jaggery Powder
- 1 tbsp lemon juice
To make Poha
- 1 tsp olive oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 5-6 curry Leaves Fresh
- 1 tbsp urad dal
- 1/3 cup Green peas
- Salt
Instructions
- Add dry Poha (flattened rice) to a strainer. Rinse it under running water (at room temperature) until it turns soft. This should take about 30 - 45 seconds. Keep the stainer (with the poha) aside for now.
To make the paste
- Transfer coconut, cilantro, green chillies/jalapeno, jaggery powder and lemon juice to a blender jar and grind to a smooth paste. Add 1-2 tbsp of water if required. Set it aside for now.
To make Poha
- Heat olive oil in a skillet. Add mustard seeds and once they begin to crackle or splutter, it means that the oil is hot. Add cumin seeds, curry leaves and urad dal (lentils) to the pan. Saute till the lentils turn light brown.
- Add green peas and continue to saute for 2 minutes.
- Add the prepared paste to the pan and saute for another 3 minutes.
- Lastly add the rinsed Poha along with required salt. Give it all a good mix so that the masala coats the Poha well. After a minute, take the pan off the flame.
- Cilantro Poha is ready.
Notes
Nutrition
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We could also use this cilantro paste for sundal. Just that add the paste in the end and allow it to cook with legumes / beans of your choice.
Do you recommend to use fresh coconut or will dessicated coconut give the same results?
Yes, you can use this for making sundal as well. I mostly always use desiccated coconut as that is what I have handy. So you can use either. Hope this answers your question 🙂
Loved the tips about soaking the poha as also good to know the differences in different varieties of poha ! Will definitely try this one ; normally make the traditional poha , this looks interesting 😎
Thank you so much. Do try it..its really yum and super easy to make.