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!
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.
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.