Tomato Poha-Indian Breakfast Recipe

Tarla.Dalal's picture

Oct. 31, 2017

Poha can be thought of as our desi breakfast cereal! All over India, it is a very popular breakfast choice. Cooked it different ways, poha is satiating and tasty. Here, we show you how to make a tangy Tomato Poha. With a traditional tempering and everyday taste-makers like green chillies, lemon juice and coriander, the Tomato Poha has a homely yet snazzy taste. It is a totally no-fuss recipe and you can make it on any busy day. A little bit of milk is added at the end of preparation, to keep the poha moist and soft.


Finely chopped tomatoes 3/4 Cup (12 tbs)
Beaten rice 2 Cup (32 tbs) (jada poha,thick)
Oil 2 Tablespoon
Mustard seeds 1 Teaspoon (rai/sarson)
Asafoetida 1/4 Teaspoon (hing)
Curry leaves 4 (kadi patta)
Finely chopped green chillies 1 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon (haldi)
Finely chopped coriander 2 Tablespoon (dhania)
Lemon juice 1 Teaspoon
Sugar 1 Teaspoon
Salt To Taste
Milk 1 Tablespoon



1. Heat the oil in a deep non-stick pan and add the mustard seeds and sauté on a medium flame for a few seconds.

2. Add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.

3. Add the tomatoes and turmeric powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

4. Meanwhile, place the beaten rice in a sieve and hold it under running water for a few seconds. Toss well to drain out all the excess water.

5. Add the washed and drained beaten rice, coriander, lemon juice, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.

6. Switch off the flame, add the milk and mix well.


7.Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4