Millet Poha is a healthier twist on traditional poha, where flattened millet replaces flattened rice. This light, flavorful dish is ideal for breakfast, an evening snack, or a simple lunch and is naturally vegan and gluten-free.
Try other millet recipes such as Ragi Kanji, Ragi Idli, or Bhagar for more wholesome options.
About Millet Poha
Millet Poha uses flattened millets instead of rice flakes to create a nutritious, quick-to-make breakfast. The cooking method and flavors are similar to classic poha—tempered spices, peanuts, onions, and fresh herbs—while the millet adds a nutty texture and extra nutrition.
This recipe is suitable for breakfast, light lunch, or snacks and packs well for school or work lunchboxes.
Ingredients
Millet poha is available in many varieties at Indian grocery stores or online. I used kodo millet poha, but you can use bajra, jowar, or mixed millet poha.
Oil: A neutral oil works well; ghee is a tasty alternative if you prefer.
Other essentials: cumin seeds, curry leaves, raw peanuts, onions, green chilies, lime juice, turmeric, sugar, salt, and fresh cilantro (coriander). For a heartier version, add vegetables such as potato, green peas, or carrot.
How To Make Millet Poha
Rinse 1½ cups millet poha under running water to remove dust.
Soak the poha in 2–3 cups of water for 40–50 seconds until slightly softened. Avoid over-soaking, as poha will become mushy.
Drain the poha in a colander and set aside; it will soften further from residual moisture while you prepare the tempering.
Heat 2 tablespoons oil in a pan over medium-high heat. When hot, add 1 teaspoon cumin seeds and 10–12 curry leaves and let them sizzle briefly.
Add ½ cup raw peanuts and sauté for 40–50 seconds until they become crispy.
Stir in ½ cup chopped onions and 2 teaspoons chopped green chilies. Sauté for 2–3 minutes until the onions turn translucent.
Add the following and mix well:
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon turmeric powder
- 1 teaspoon sugar
- ½ teaspoon salt (or to taste)
Add the soaked poha and 2 tablespoons chopped cilantro. Gently mix everything and cook for 2–3 minutes. Taste and adjust salt if needed.
Note: If the poha looks dry, sprinkle 1–2 tablespoons of water, cover, and cook on medium-low for 2–3 minutes to soften evenly.
Serve the millet poha hot.
Serving Suggestions
Serve millet poha with a hot cup of masala chai or South Indian filter coffee for a comforting breakfast. For extra crunch, top with bhujia or fine sev just before serving.
Storage Suggestions
Poha is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by sprinkling a little water and warming in a microwave or on the stovetop; steaming to reheat helps retain moisture.
Millet Poha Recipe
Ingredients
- 1½ cups millet poha (kodo, bajra, jowar, or mixed)
- 2 tbsp oil (or ghee)
- 1 tsp cumin seeds
- 10–12 curry leaves
- ½ cup raw peanuts
- ½ cup chopped onions
- 2 tsp chopped green chilies
- 1 tbsp freshly squeezed lime juice
- ½ tsp turmeric powder
- 1 tsp sugar
- ½ tsp salt (or to taste)
- 2 tbsp chopped cilantro (fresh coriander)
Instructions
- Rinse the poha and soak in 2–3 cups water for 40–50 seconds until slightly softened. Drain well.
- Heat oil in a pan over medium-high heat. Add cumin seeds and curry leaves; let them crackle.
- Add peanuts and sauté until crisp (about 40–50 seconds).
- Add chopped onions and green chilies; sauté 2–3 minutes until translucent.
- Stir in lime juice, turmeric, sugar, and salt.
- Add the soaked poha and cilantro. Mix gently and cook 2–3 minutes. If dry, sprinkle 1–2 tbsp water, cover, and cook on medium-low for 2–3 minutes.
- Adjust seasoning and serve hot.