20 December 2013,08:49 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Clean, wash and soak the rice flakes in a bowl for 15 minutes. Drain excess water and keep aside.
  • Heat oil in a kadhai (wok) and add mustard seeds. When they crackle, add cumin seeds, asafoetida, curry leaves.
  • Then add green chilies and peanuts and sauté for few seconds until peanuts changes its colour slightly.
  • Add chopped onions and sauté until they become translucent and then add turmeric powder and mix well.
  • Add soaked rice flakes and mix well. Add salt and sugar and mix thoroughly.
  • Cover and cook the rice flakes in low flame for 5 minutes.
  • Remove the lid and sprinkle freshly squeezed lemon juice and toss well.
  • Transfer to serving dish and garnish with grated coconut, nylon sev and fresh coriander leaves.
  • Serve hot. 


  • 500 grams rice flakes (poha)
  • A pinch of asafoetida (hing)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 green chilies, finely chopped
  • 3 tablespoons peanuts
  • ¼ teaspoon turmeric powder
  • 1 large onion, finely chopped
  • Salt to taste
  • 1½ tablespoons IDHAYAM Sesame oil
  • 4 tablespoon lime juice
  • 10 tablespoons freshly grated coconut
  • 5 teaspoons nylon sev
  • 2 tablespoons fresh coriander, finely chopped

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