Poha/Flattened rice/Attukulu/Avalakki/Chuda/Chiura/Beaten rice/Phovu…….

Almost in every state of India Poha is used as breakfast or as an evening snack. I have my childhood memories with poha. On Doordarshan when “Ramayan” serial commenced, my younger sister Nandini used to prepare very spicy and delicious poha for breakfast every Sunday. She was fussy in her eating habits and so was the first one among us three sisters to pick up cooking (to be free of mother’s cooking๐Ÿ˜‰).



After my marriage when we were in Chennai Manish requested me to prepare poha for breakfast. I couldn’t say no because I guessed that it is very easy thing to prepare (I had never prepared poha before that ๐Ÿ˜Ÿ).

My first mistake was that I bought thin variety of poha. Second mistake was that I had no idea how much quantity should I take. And we didn’t have landline phone, so I couldn’t call and ask. I ended up preparing completely mashed up poha which was enough for both of us for breakfast and lunch ๐Ÿ˜ถ๐Ÿ˜ถ.

Some memories are unforgettable!!

Now I can comfortably prepare with medium and thin varieties of poha. I have tasted thicker variety courtesy my good neighbors and it’s quite delicious but I have never tried. But my priority is always to buy medium one.

Ingredients :

Medium poha, salt, turmeric powder, red chilli powder, Asafoetida (hing), rai, oil, raw groundnuts, potato,ย  onion, curry leaves, green coriander leaves and lemon juice.

Process :

In a strainer take poha and wash it under running water and keep it aside to drain out excess water.


Peel, wash and cut thin slices of potatoes, onions and green chillies.


In a pan heat 3-4 tbsp of oil and fry ground nuts.


Take out the fried groundnuts and in the same hot oil crackle rai, add asafoetida and add cut slices of onions, potatoes, green chillies and curry leaves. Keep the heat on sim and let potatoes become soft.


Once again wash your already washed poha and keep it aside to drain out excess water.

When onions, potatoes and chillies are cooked, add red chilli and turmeric powder.


By now excess water from poha would have drained out. Remember that poha should be moist (and not dry) otherwise it wouldn’t be good in taste.


Add this in potato onion mix along with salt and fried groundnuts. Keep the heat on medium to sim and mix everything well. In the end sprinkle some lemon juice and mix again. (finely cut tomatoes also can be added but no one likes them in my family, so I don’t add).


Garnish with finely chopped coriander leaves and serve hot.




Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

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