Red Rice Poha (Nut-Free, Gluten-Free)

Servings: 2 people
Cuisine: Indian
Course: Breakfast
Time: 30 minutes
Rate the Recipe:
Flattened red rice flavored with onions, vegetables, and spices. Protein-rich. High in dietary fiber. Gluten-free. This is my nut-free version of the popular Maharashtrian breakfast and a family favorite.


  • 1 cup red poha (flattened red rice)
  • 1/2 tsp mustard seeds (sarson)
  • 1/2 tsp cumin seeds (jeera)
  • 1 sprig curry leaves
  • 1 medium potato diced small
  • 8-10 cloves of garlic finely chopped
  • 1" piece of ginger chopped
  • 1-2 chopped green chillies
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1/4 cup chopped carrots
  • 1/4 cup green peas
  • 1 tsp salt or to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp amchoor (dry mango) powder
  • 1/2 tsp turmeric powder
  • 3 tbsp oil
  • 1 tsp sambhar masala powder (optional)
  • 2 tbsp chopped coriander leaves
  • Juice of 1 lemon


  • To begin, wash the red poha well until it begins to soften. Allow it to drain completely.
  • Heat 3 tbsp of oil in a pan. Add in the chopped potatoes. Saute until they are cooked and colorize a bit. Remove and keep aside.
  • Add in mustard seeds and cumin seeds. Allow them to crackle. Add in the curry leaves.
  • Next, add the chopped garlic, ginger, and green chillies. Saute for a minute.
  • Add half of the chopped onions and cook until translucent.
  • Add in the potatoes and vegetables. Cook until a bit tender.
  • Next, add the dry masalas – salt, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, and amchoor powder. Mix.
  • Now add the moistened poha and mix well.
  • Add in the remaining onions and tomatoes. Mix. I prefer adding the tomatoes now or they turn mushy. Cover with a lid and cook on low heat for 2-3 minutes.
  • Finally, add the sambhar masala powder, coriander leaves, and lemon juice. Mix.
  • The Nut-Free Red Rice Poha is ready to serve. Garnish with chopped coriander leaves and serve hot.


  • Drain the red rice well before cooking or the poha will turn mushy.
  • My kitchen is a nut-free kitchen. You can add the fried peanuts wehn you add the fried potatoes while cooking.
  • I prefer adding sambhar masala powder for added flavor. Feel free to skip it.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.

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