\nWash the poha and oats and soak in 2 cups of warm or room temperature water for 5 minutes, then drain for 2 mins. (Steps 2 through 4 take about the same time, so the poha and oats do not have to be soaked in advance.)<\/span><\/p>\n<\/li>\n\nHeat a skillet over medium heat, add the oil.<\/p>\n<\/li>\n
\nWhen the oil is hot, add the mustard seeds and wait for them to change color significantly or to start popping. 10 seconds to a minute depending on heat of the skillet. Add curry leaves and chili, then stir carefully for a few seconds. Add in the onions and cashews and good pinch of salt and cook onion is until translucent, 6 to 7 minutes.<\/span><\/p>\n<\/li>\n\nAdd turmeric , cayenne, peas, half the salt and mix well. Cover and cook for 1 minute.<\/p>\n<\/li>\n
\nDrain the poha and oats well and add to the pan, then add the remaining salt. Toss and Mix well. Cover, reduce the heat to low, and cook for 4 to 5 minutes.<\/span><\/p>\n<\/li>\n\nOpen the lid and Stir to mix and fluff. Add cilantro and lemon juice and mix. Taste and adjust salt and spice. Cover, take off heat and and set aside for 2-3 minutes. Open the lid and fluff again and Serve warm with a drizzle of lemon juice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
For variation: add cooked cubed potatoes after the onions are translucent. Or add other chopped veggies and greens, cover and cook until just about done and continue with the next step.<\/span>To make this nut-free, omit the nuts.<\/span>** Fresh Curry Leaves can be bought from Indian stores locally or online on amazon. Freeze them in airtight container for months, use frozen directly from freezer.<\/span><\/div>\n<\/div>\nCalories: <\/span>279<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>47<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>7<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.003<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>461<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>207<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>3<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>2<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>260<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>45<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\nIngredients:<\/h2>\n\nfor this dish, I use a mix of thick poha ( thick flattened rice flakes ) and old-fashioned oats<\/li>\n spices: for the tempering, we toast black mustard seeds and curry leaves in oil, then add green chili and onion to get the flavors going<\/li>\n for color and to get some veggies in, we add some frozen peas. Add in cooked potatoes, finely chopped carrots , peppers, zucchini for variation<\/li>\n we add our favorite warming ground spices turmeric and a touch of chili powder for heat<\/li>\n chopped green chili add some heat<\/li>\n cashews or peanuts provide some crunch, omit for nutfree <\/li>\n chopped cilantro adds freshness and a touch of color<\/li>\n<\/ul>\nTips & Variations:<\/h2>\n\nFor variation: add cooked cubed potatoes after the onions are translucent. Or add other chopped veggies and greens, cover and cook until just about done and continue with the next step.<\/li>\n To make this nut-free, omit the nuts.<\/li>\n Fresh curry leaves can be bought from Indian stores locally or online on amazon. Freeze them in an airtight container for months, and use frozen directly from freezer.<\/li>\n<\/ul>\nHow to make Kanda Poha:<\/h2>\nWash the poha and oats and soak in 2 cups of water for 5 minutes, then drain for 2 mins. (Steps 2 through 4 take about the same time, so the poha and oats do not have to be soaked in advance.)<\/p>\n
Heat a skillet over medium heat, add the oil.Add in the onions and cashews and a good pinch of salt and cook the onion until translucent, 6 to 7 minutes.<\/p>\nAdd turmeric, cayenne, peas, and half of the salt and mix well. Cover and cook for 1 minute.<\/p>\nDrain the poha and oats well and add to the pan, then add the remaining salt. Toss and Mix well.<\/p>\nCover, reduce the heat to low, and cook for 4 to 5 minutes.<\/p>\nOpen the lid and Stir to mix and fluff. Add cilantro and lemon juice and mix. Taste and adjust salt and spice. Cover, take off heat and and set aside for 2-3 minutes. Open the lid and fluff again and Serve warm with a drizzle of lemon juice.<\/p>\nMake this Nutfree: Omit the nuts<\/p>\n
\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
Kanda Poha is a savory Indian breakfast dish made with quick-cooking rice flakes(poha), onion(kanda), peas and turmeric. I add some oats to make this extra filling and nourishing! Meet my favorite savory breakfast dish \u2013 Poha! This is a popular Indian breakfast dish made with thick rice flakes. These flakes are like oats, you soak […]<\/p>\n","protected":false},"author":1,"featured_media":178877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[623,57775,70872,56580,70871,24718,621,15967,8792,62480,6837,24825,9420,448,27967],"dealstore":[],"offerexpiration":[],"class_list":["post-178876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","tag-breakfast","tag-chili-powder","tag-flakes","tag-green-chili","tag-kanda","tag-oat","tag-oats","tag-onion","tag-peas","tag-poha","tag-rice","tag-spiced","tag-turmeric","tag-vegan","tag-veggie"],"yoast_head":"\n
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These flakes are like oats, you soak […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=178876\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-09T13:10:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/Indian-Poha-5992.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"1800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=178876#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=178876\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Kanda Poha (Spiced Veggie Rice flakes Oat Breakfast)\",\"datePublished\":\"2025-04-09T13:10:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=178876\"},\"wordCount\":1087,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=178876#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/04\/Indian-Poha-5992.jpg\",\"keywords\":[\"Breakfast\",\"Chili Powder\",\"flakes\",\"green chili\",\"Kanda\",\"Oat\",\"Oats\",\"onion\",\"Peas\",\"Poha\",\"Rice\",\"Spiced\",\"Turmeric\",\"Vegan\",\"veggie\"],\"articleSection\":[\"Breakfast\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=178876#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=178876\",\"url\":\"https:\/\/fivemor.com\/?p=178876\",\"name\":\"Kanda Poha (Spiced Veggie Rice flakes Oat Breakfast) - 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