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Poha Recipe (Spiced

Flattened Rice)
By Swasthi on August 29, 2022,
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Poha Recipe in 2 ways! Make soft
and delicious poha with my easy
recipe. Poha also known as Pohe is
a quick Indian Breakfast made
with flattened rice, onions, spices,
herbs, lemon juice & peanuts. In
this post I show you how to make
poha in just 20 mins. It’s refreshing,
lemony and you will simply love it.
Serve poha as is or top it with some
crunchy sev, fresh cut onions or
with grated coconut. To make it a
complete meal, serve it with plain
yogurt and vegetable salad on the
side.

FEATURED VIDEOS

If you are new to Indian regional

cuisines & wondering

What is Poha?
Poha is flattened rice that is steam
cooked with onions, spices and
herbs. The word “poha” refers to
the flattened rice itself and as well
the dish made with it. These
flattened rice flakes are also known
as parched rice or beaten rice.
They are considered to be
nutritious & wholesome as they are
got by minimally processing paddy.

So flattened rice is used widely

across India to make various dishes
like chivda, upma, dosa, idli and
many more. Among the most
commonly eaten is this dish POHA.
This nutritious traditional food is
eaten in many regions of India &
surprisingly there are numerous
ways to make it.

It is eaten for breakfast, snack &

even for a quick dinner. It can also
be taken to school or work in lunch
box.

This simple dish does not need any

accompaniment. But it is usually
garnished and topped with various
ingredients like sev, raw onions or
fresh coconut.

Contents [ hide ]

1 What is Poha?
2 How to Make Poha (Stepwise
Photos)
3 Pro Tips
4 How to Make Dadpe Pohe
5 Faqs
6 Troubleshooting tips
7 Recipe Card

About My Poha Recipes

The first one is the Maharashtrian
Kanda batata poha recipe which we
make often for our breakfast. Here
Kanda translates to onions and
Batata to potato in Marathi. So this
one is made with onions and
potatoes. You can use both or skip
any one of them. Or replace
potatoes with some green peas.

I prefer to use potatoes as my kids

love them in their poha. You can
either use boiled/ steamed
potatoes or use them raw directly
and cook in the pan.

I have followed the later method

here. But if you have trouble
cooking your potatoes quickly, then
it is good to use them boiled.

The second recipe is for dadpe

pohe which is more common in the
Konkan region. This recipe needs
fresh coconut and is quick to make
like the first one. I have been
making this in the recent times for a
change.

Another popular version is the

Indori poha which I am yet to share.
The use of fennel seeds make it
very distinct in flavor from the
Maharashtrian version. It is
garnished the same way with sev &
raw onions.

More Breakfast recipes,

Chilla recipe
Methi Thepla
Upma recipe
Rava idli
Semiya upma
Akki roti

How to Make Poha

(Stepwise Photos)
1. Clean 1½ cups poha and add
them to a large colander, strainer or
bowl or pot. Please note that to
make non sticky poha, you will
need to use thick or medium flakes.
If you use thin flakes poha will turn
mushy after rinsing them.

2. You have to be quick at this step

as doing it slowly will make them
too mushy and soggy. Rinse them
well with clean filtered water. Drain
the water completely. Repeat the
rinse & drain the water completely. I
usually rinse them twice but if you
feel they turn too mushy after the
first rinse then stop rinsing further.
Keep the bowl aside.

3. Meanwhile chop 1 medium sized

onion and 1 to 2 green chilies. Also
rinse the curry leaves and
coriander leaves. Fine chop the
coriander leaves. If you want to use
potatoes then chop them to half
inch cubes and keep them
immersed in water until needed.

4. Check if poha has softened by

pressing down a few flakes in
between your thumb and fore
finger. Run your finger across the
flattened rice to break lumps if any.
Poha would have absorbed water
and softened in about 5 to 7 mins.

If they are not soft yet, then

sprinkle some water and set aside
until the tempering is ready. Make
sure they do not turn mushy. Add
salt and sugar (optional). Mix and
set aside.

Temper for Poha

5. Heat a pan with ½ tablespoon oil
and fry the peanuts until golden
and crunchy. Set them aside for
garnishing. This way the peanuts
remain crunchy. You can also dry
roast the peanuts if you prefer.

6. Heat the same pan with 1 to 1 ½

tablespoon oil. When the oil
becomes hot, add ¾ teaspoon
mustard seeds and ¾ teaspoon
cumin seeds. Let them splutter.

7. Add chopped onions, green

chilies and curry leaves.

8. Saute until the onions turn

pink. If using potatoes, drain the
water completely and add the
cubes to the pan. Saute for 2 to 3
minutes.

9. Cover the pan and cook on a low

heat until the potatoes are soft
cooked. If needed you may add
more oil.

10. Once the potatoes are cooked

thoroughly, you can saute them on
a high flame for 1 to 2 mins. Add
turmeric.

11. Add softened poha and mix well.

12. Cover and steam on a low heat

until poha becomes hot. Stir in
between to prevent burning. If you
feel your poha is too dry, then you
may sprinkle some water in
between. When done it should be
soft and not mushy. Sprinkle
coriander leaves and roasted
peanuts.

13. Take it off the heat. Taste and

add more salt if needed. Add lemon
juice and keep it covered until
served.

Garnish kanda batata poha with

fine chopped coriander leaves and
roasted peanuts. You can also
sprinkle some grated coconut or
crunchy sev.

Pro Tips
Choosing poha: Using the right
kind of poha is very important for
this recipe. Always choose medium
to thick poha flakes and avoid the
thin ones. The thin kind are not
suitable to make this recipe as they
turn mushy when rinsed.

Test your poha if you are a newbie:

You can check simply by rinsing a
spoonful of poha in little water and
drain completely. If they do not turn
mushy then they are very much
suitable to use in this recipe.

If they turn mushy then you may

use them to make dadpe pohe
(recipe 2) instead.

Rinsing poha: Do not over rinse or

over soak the poha otherwise they
may turn mushy. I generally rinse
them twice and drain the water
completely. Cover and set aside
until the tempering is ready.

After chopping the onions, check if

the poha is soft by pressing a few
flakes in between the thumb and
the fore finger. They should break
easily. If not then sprinkle some
water. Mix and cover it till needed.

Veggies: To make it healthier and

balanced you may add different
kinds of fine chopped veggies like
carrots, peas & capsicum. You can
also skip the onions and use fine
chopped cabbage. Blanch the
cabbage in hot water for 2 to 3
mins and then add use them the
same way like onions. Use
whatever vegetables you like in
your poha.

Toppings: Poha is generally

topped with fresh grated coconut,
crunchy peanuts, sev or farsan. It
tastes pretty much delicious even
with peanuts alone.

Make ahead
You can make this poha recipe
ahead by simply preparing the
tempering first. Cool, cover and
keep the whole pan/pot in the
fridge. When you are ready to eat
your poha, simply rinse your
flattened rice and soften them. Add
them to the tempering and mix.
Steam them on a low heat. Your
poha will be ready in no time.
Recipe 2

How to Make Dadpe

Pohe
Dadpe pohe is made with much the
same ingredients as kanda poha
except for an additional ingredient,
coconut. This is best to serve for a
snack. In this recipe poha is not
rinsed or steamed. It is eaten in the
raw form but is softened. It tastes
delicious with good flavors of fried
curry leaves and green chilies.

This is made by mixing chopped

onions, fresh grated coconut,
coriander leaves, lemon juice, poha,
salt and sugar. To soften the poha,
little coconut water or plain water is
splashed.

Then a tempering of curry leaves,

green chilies, mustard seeds and
peanuts is poured to the mixture. It
is covered so the dadpe pohe
absorbs much of the tempering
flavour.

This is even easier than the first

recipe. Again there are different
versions of this. Sometimes I add
little grated cucumber, carrots and
sometimes tomatoes too. This is
best made with fresh coconut and
medium poha.

Avoid using thin flakes and too

thick flakes. Thinner flakes stick up
and clump up. Too thick flakes
won’t soften quickly. This recipe is
kids’ friendly if you skip or reduce
the green chilies. Here are the
ingredients to make it.

Ingredients (serves 3)
2 cups poha (medium flakes)
¾ to 1 cup fresh grated coconut
1 medium onion (½ cup finely
chopped)
1 to 2 green chilies (chopped,
adjust to taste)
1/3 cup coriander leaves (fine
chopped)
1 teaspoon powdered sugar (or fine
sugar)
½ teaspoon salt (adjust to taste)
1 medium lemon (adjust to taste)
1 to 2 tablespoons coconut water
or plain water
¼ to ½ teaspoon mustard seeds
1 tablespoon oil (more if needed)
2 sprigs curry leaves (torn or
chopped)
1 pinch hing / asafoetida
1 to 2 pinches turmeric
¼ cup peanuts

Instructions for Dadpe Pohe

1. To begin with I sieve the poha so
any fine powdery stuff can be
easily separated. Then add them to
a large plate. You will be making the
dadpe poha in this.

2. Add onions, grated coconut, salt,

powdered or fine sugar, lemon juice
and coriander leaves.

3. Mix all of them. You will see the

poha is still dry. At this stage splash
little coconut water or plain water if
needed. Traditionally it is made
with coconut water but plain water
can be used. Give a good mix.
Cover this and set aside until soft. If
you think it is too dry sprinkle little
more water. But take care not to
add a lot else it will turn mushy.

4. Taste test. Add more salt, sugar

and lemon juice if needed. This is
how mine looked after it softened.
Cover this until soft for 5 to 10
mins. Onions and fresh coconut
release some moisture so sprinkle
more water only if needed after 10
minutes.

How to make
5. Pour 1½ tablespoon oil to a pan
and heat it. When the oil becomes
hot, add mustard seeds, chopped
green chilies and torn curry leaves.
When the curry leaves turn crisp,
turn off. Add 1/8 teaspoon hing and
a pinch of turmeric (optional).

6. Pour this to the premixed poha.

Cover it immediately so the flavors
are absorbed.

7. Meanwhile, roast the peanuts in

the same pan until golden and
crunchy. I do not prefer to do it with
the tempering as the peanuts
soften a bit when covered. Add
these just before serving.

Let the dadpe pohe soften to your

liking. We like ours a bit chewy and
not too soft. If it is not soft then you
may sprinkle little water or coconut
water. Then transfer to serving
bowls. Top with roasted peanuts.

Faqs
Why is my poha mushy?
Using thin flattened rice flakes,
over rinsing or over soaking them
will make your poha mushy.

Why is my poha hard?

Thicker flakes won’t soften quickly
evenly after rinsing them a few
times. Rehydrate them with a
splash of water and let them rest
until needed.

Is poha healthy?
Yes poha is healthy as it is made by
minimally processing paddy. To
make flattened rice flakes, paddy is
soaked, parboiled and then
pressed to flatten & separate the
husk. Since they are processed
with the bran, most of the nutrients
are said to be intact.

Is flattened rice gluten free?

Yes flattened rice flakes are
naturally gluten free. To make the
dish gluten-free, skip asafoetida in
the recipe or use one that is gluten-
free.

Troubleshooting tips
These tips are helpful especially to
those living outside India. There are
different kinds of poha in the
market. Not all are same and many
times they are not the same even
though they are from the same
brand. Often we end up buying
whatever is available. These
troubleshooting tips will come
handy in such times.

Some kinds of poha are too hard,

too thick and dense. They remain
hard even after rinsing several
times under running water. They
either need a short soak for 5 to 10
minutes or they need to be
steamed properly for few minutes
in a steamer or cooker.

I steam the hard brown poha for 3

minutes & hard white ones for 1
minute in my cooker. They come
out fluffy & perfect without
becoming mushy.

Sometimes poha turns completely

mushy though they look like the
medium thick flakes. Test a
spoonful of flattened rice by rinsing
first. If they are mushy, then are no
good to be rinsed. Sprinkle water
little by little and mix until all of the
poha becomes damp. Set aside to
soak & soften.

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Recipe Card

POHA RECIPE

Poha is a simple Indian

breakfast & snack made with
flattened rice, peanuts &
spices. This recipe will help
you to make perfect poha
within minutes. I have shared
2 ways to make – kanda
poha and dadpe pohe.
Print Recipe

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1x 2x 3x

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For best results follow

the step-by-step photos
above the recipe card

Prep Cook
Time Time
10 15
minutes minutes

Total Servings
Time – 2 +

25
minutes

Author
Swasthi

INGREDIENTS (US CUP =

240ML )

1 ½ cups poha
(beaten rice flakes )
(thick to medium
flakes)

1 medium onion
finely chopped

2 to 3 green chilies
slit or chopped

1 sprig curry leaves

1 medium potato
(optional) cubed to
½ inch (or ½ cup
mix veggies)

1½ tablespoons oil

3 to 4 tablespoons
peanuts or cashews

¾ teaspoon
mustard seeds

¾ teaspoon cumin
seeds (jeera)

1 pinch hing
(asafoetida)

¼ teaspoon
turmeric (add more
if needed for color)

⅓ teaspoon salt
(adjust to taste)

½ to 1 teaspoon
sugar (optional)

Lemon juice as
needed

2 tablespoons
coriander leaves
chopped
INSTRUCTIONS

Preparation

To make poha,
choose medium to
thick flakes. Avoid
thin flakes. Add
them to a bowl or a
strainer or colander.

Pour 4 to 5 cups of
water and rinse
them quickly. Drain
the water
completely. I rinse
them twice.

Cover and set aside

to soften.
Meanwhile prepare
the veggies.

Press a few flakes

of poha in between
your thumb and
forefinger, they
should be soft &
break easily. If they
don't then sprinkle
little water mix and
cover.

When they turn soft

enough, add some
sugar and salt. Run
your fingers through
the poha to break
the lumps & spread
salt.
 How to Make Poha

Heat a pan with oil

and fry the peanuts
on a medium heat
until golden and
crunchy.

Remove the
peanuts to a plate
and set aside.

To the same pan

add mustard and
cumin.

When they begin to

pop, add hing,
onions, curry leaves
and green chilies.

Saute until the

onions turn lightly
pink.

Optional – Add
cubed potatoes or
mix veggies and
saute for a min.
Cover and cook on
a low heat until soft
and cooked
completely. If
needed can sprinkle
some water and
cook. Once done,
saute for another
minute.

Add turmeric and

poha. Mix well and
cover the pan.

Cook on a very low

heat until it turns
hot. If you feel poha
is too dry, you may
sprinkle some water
and continue to
steam.

Turn off the heat

when poha has
softened & become
hot. Remove from
heat. Taste test and
add more salt if
needed & squeeze
lemon juice.

Garnish poha with

coriander leaves &
roasted peanuts.
You may top with
sev or farsan or
fresh coconut.
Serve it hot.
Make Dadpe Pohe

Add 2 cups of poha

to a wide plate
along with ½ cup
fine chopped
onions, 1 cup fresh
grated coconut, ½
teaspoon salt, 1
teaspoon fine sugar
and ¼ cup fine
chopped coriander
leaves.

Squeeze the juice

out of 1 medium
lemon and mix all of
them with your
hand. You may
optionally add 1 to 2
tbsps of coconut
water or plain water
to soften them little
more.

Cover and set aside

for 5 minutes until
they soften. Onions
and coconut will
release some
moisture and make
the dadpe pohe
soft.

After 5 minutes,
pour 1 tablespoon
oil to a small tadka
pan and heat it.

Add ¼ to ½
teaspoon mustard
seeds, 2 sprigs of
torn curry leaves, 1
to 2 chopped green
chilies. Fry all of
them until the curry
leaves turn crisp.

Then add a pinch of

hing and 1/8
teaspoon of
turmeric. Pour this
to the flattened rice
mixture so it
absorbs all of the
flavors.

Meanwhile add
peanuts to the
same pan and roast
them until golden
and crunchy. Once
done set these
aside to cool.

Mix the poha well

and taste test. If
needed add more
salt and lemon
juice. If the poha is
not soft to your
liking you may add
more coconut water
or plain water and
mix.

Garnish dadpe
pohe with fried
peanuts.

NOTES

Always choose
thick to medium
variety poha. Thin
poha is not suitable
to make this recipe
as they turn mushy
when rinsed.

If you are running

short of time, just
skip potatoes. You
can also use boiled
potatoes.

Alternative quantities
provided in the recipe
card are for 1x only,
original recipe.
For best results follow
my detailed step-by-
step photo instructions
and tips above the
recipe card.
VIDEO

NUTRITION INFO (estimation

only)

Nutrition Facts
Poha Recipe

Amount Per Serving

Calories 229 Calories from Fat 99
% Daily Value*
Fat 11g 17%
Sodium 39mg 2%
Potassium 600mg 17%
Carbohydrates 29g 10%
Fiber 3g 13%
Sugar 2g 2%
Protein 4g 8%

Vitamin A 145IU 3%
Vitamin C 46.4mg 56%
Calcium 74mg 7%
Iron 8.3mg 46%
* Percent Daily Values are based on a 2000 calorie
diet.

Tried this recipe?

Mention
@SwasthisRecipes or tag
#swasthisrecipes!

© Swasthi’s Recipes

This post was first published in

August 2016. Updated &
republished in December 2020.

About Swasthi
I’m Swasthi Shreekanth, the
recipe developer, food
photographer & food writer
behind Swasthi’s Recipes.
My aim is to help you cook
great Indian food with my
time-tested recipes. After 2
decades of experience in
practical Indian cooking I
started this blog to help
people cook better & more
often at home. Whether
you are a novice or an
experienced cook I am sure
Swasthi’s Recipes will
assist you to enhance your
cooking skills. More about
me

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parvaah January 11, 2024 8:02 am

Really great recipe, thanks for sharing.

Reply

parvaah January 11, 2024 8:01 am

Really great recipe, thanks for sharing

Reply

Pramodini January 7, 2024 1:55 am

First attempt and no complaints. Got

compliments “very delicious “.

Reply

swasthi
Reply to Pramodini
January 7, 2024 4:38 am

Glad to know Pramodini

Reply

Viren November 18, 2023 4:25 pm

I like this poha recipe and have made it

many times. Can you please teach me
how to make masala poha with tomatoes
and vegetables?

Reply

swasthi
Reply to Viren
November 19, 2023 12:19 pm

Hi,
Use the first recipe as is with 1
medium tomato (chopped or
pureed). After sauteing the onions,
saute ginger and cook the
tomatoes until it becomes all
mushy. Add carrots, peas, and bell
pepper. Cover and cook until they
soften. Add boiled potatoes, Stir in
little pav bhaji masala or garam
masala and chili powder. Sprinkle a
few tablespoons water and add the
softened poha. Steam as
mentioned. This is tried and tested.
Hope you like this.

Reply

Manisha November 4, 2023 6:18 am

I love your recipe. It’s now my go to recipe

for Poha as a quick breakfast or snack
option.

Reply

swasthi
Reply to Manisha
November 19, 2023 12:09 pm

Thank you Manisha

Reply

Sujata Shankar April 24, 2023 3:50 am

I want to make Kanda poha for my

breakfast for the train journey.I plan to
cook it the previous evening . Will it last ?
(A. C. Train)

Reply

swasthi
Reply to Sujata Shankar
April 24, 2023 4:41 am

Even if it keeps good due to the air

con I don’t think you should eat it
because poha is only steamed in
the recipe and not cooked. It may
cause stomach problem.

Reply

Melanie March 24, 2023 7:22 pm

Made this for the first time; fantastic! I

used a mixture of peanuts and cashews
since I had both and used a mixture of
peas and potatoes. Also increased
seasoning just a bit. The recipe was easy
to follow and spot on. Will definitely make
this again. One question- can I scramble
an egg or two in with the vegetables at the
end just before adding the rice, or is that
unheard of?

Reply

swasthi
Reply to Melanie
March 25, 2023 2:52 am

Hi Melanie,
Glad you like it. Yes egg in poha is
an unheard thing. But I have done it
a lot of times. During the lockdown
we literally ate poha everyday and
had to make different every time.
Scramble the eggs first, spice it
with salt and ground spices. Set
aside. Stir into the hot steaming
poha at the end. I’m sure you will
love that.

Reply

Melanie
Reply to swasthi April 10, 2023 3:19 am

Thanks. I plan on trying that for

breakfast tomorrow. As I don’t have
green chiles, can I substitute either
dried red chilies or Kashmiri chili or
some other type of chili powder?

Reply

swasthi
Reply to Melanie
April 10, 2023 3:25 am

Yes you can use both 2 dried red

chilies and a little chilli powder but
it won’t taste the same like green
chilies. Stir in the chilli powder just
before you add the soaked poha.

Reply

Mansi March 4, 2023 3:28 am

I’m a student and learning to cook from

your website. I have made many recipes
like this poha, upma lemon rice and
sandwiches. Poha is my favorite food. For
a change can I use tomatoes in my poha?
Please tell the process and how much to
use? TIA.

Reply

swasthi
Reply to Mansi March 4, 2023 1:03 pm

Hi Mansi,
Happy to know you are able to
cook. Actually Maharashtrian poha
does not use tomatoes so I have
not used it here. If you want you
can add a small to medium tomato
to the tempering after sauteing the
onions. Cover and cook till they
become very soft. Later saute for a
few minutes till the raw smell of
tomatoes is gone. If you want for a
change you can also add some pav
bhaji masala and cook the onion
tomatoes with little water. Then
add the softened poha. Sky is the
limit. You can actually make it in so
many ways. Hope this helps.

Reply

Dhara February 22, 2023 1:54 pm

 I’m addicted to your recipes and they turn
out good always. I make both these poha
recipes and love them. However when I
want to make 2x of the dadpe pohe the
ingredient quantities in the instructions
don’t double. Wanted to let you know.
Thank you.

Reply

swasthi
Reply to Dhara
February 22, 2023 2:04 pm

Glad you love the poha recipes

Dhara. Thanks for letting me know.
I will look into it.

Reply

Gyana February 7, 2023 12:44 pm

what’s the side dish , white sauce/chutney

with poha?? in spiced flattened poha

Reply

swasthi
Reply to Gyana
February 7, 2023 1:18 pm

It is plain yogurt.

Reply

Gyana
Reply to swasthi
February 8, 2023 12:37 pm

hey thanks for your reply, god bless

u, keep spreading love with ur
delicious recipes…… i have one
query, how thick chicken yellow
gravy made??

Reply

swasthi
Reply to Gyana
February 9, 2023 2:09 am

Thank you so much for the wishes.

Regarding the gravy I will be able to
tell you if you provide the url/link.

Reply

Anju Jose September 16, 2021 11:17 pm

Hi… I love your recipies. Thank you for

sharing them!.
I was wondering if we can also freeze the
tempering for poha (with the potatoes in
it), and then thaw it overnight in the fridge
the night before cooking with it?

Reply

swasthi
Reply to Anju Jose
September 21, 2021 7:30 am

Hi Anju
Thank you so much! Sorry I am too
late in replying.
Yes you can freeze it but without
potatoes. You may include green
peas if you like. Hope this helps

Reply

Sumit Yadav
Reply to swasthi
March 28, 2022 9:58 am

Thanku so much mam

Reply

Gururaj YS February 13, 2021 9:28 am

Please create an android application and

allow us to bookmark the recipe

Reply

swasthi
Reply to Gururaj YS
March 4, 2023 1:04 pm

Thank you but I don’t have any

such plans. You can bookmark in
the browser.

Reply

Katie February 9, 2021 6:56 pm

Just made my first Poha with your recipe

for breakfast. Didn’t use hing and added
zucchini. So yummy! Thank you!

Reply

swasthi
Reply to Katie
February 17, 2021 3:38 am

Glad to know Katie

Reply

Abhinav January 14, 2021 3:33 am

Very good recipe!

Reply

swasthi
Reply to Abhinav
January 16, 2021 3:45 am

Thank you

Reply

Beatrice Lewis
January 10, 2021 2:03 pm

My family enjoys all the recipes from your

website – this is one of the easiest and
quickest breakfast recipes. Thank you so
much for sharing.

Reply

swasthi
Reply to Beatrice Lewis
January 16, 2021 3:46 am

Hi Beatrice,
You are welcome! So glad to know
your family loves them. Thank you
so much

Reply

Edith December 27, 2020 6:42 pm

I’m excited to try this! One question: the

instructions say to add hing along with the
onions, curry leaves, and chillies. But the
ingredients list doesn’t say how much
(and the step-by-step instructions at the
top also leave out hing). Would a pinch of
hing do it, or is it better to leave it out?

Reply

swasthi
Reply to Edith
December 28, 2020 2:40 am

Hi Edith,
It is optional. If you like the flavor
you can add a pinch. I usually leave
it out. Hope you enjoy it.

Reply

Edith
Reply to swasthi
December 31, 2020 10:20 pm

Thank you! Much appreciated.

Reply

Alana
Reply to Edith July 18, 2022 10:48 am

I think a pinch or two should be

enough

Reply

LadyKPT November 15, 2020 2:09 pm

Made this last night my first foray into

Poha, really tasty and easy. Thanks!

Reply

swasthi
Reply to LadyKPT
November 16, 2020 1:53 pm

Welcome!
Glad to know! Thank you

Reply

Shivani October 24, 2020 4:50 am

Yr blog and recipes helped me thru the

lockdown. For a person who had to learn
how to cook rice too yr site was a
blessing.

Reply

swasthi
Reply to Shivani
October 30, 2020 2:48 am

Hi Shivani
So glad to know the recipes
helped. Thanks for leaving a
comment.

Reply

Mythili October 19, 2020 2:33 am

Salt part is missing. Great a neat

presentation.

Reply

ESPY July 29, 2020 4:08 pm

Excellent recipe, thankyou. I tried it today

and we all enjoyed it till it got over.

Reply

swasthi
Reply to ESPY August 1, 2020 11:35 am

Glad to know

Reply

Palak July 14, 2020 1:49 pm

Hey swati di
Thank you telling such an amazing recipe
As I am a freshy in cooking . Your recipe
helped me alot
Thank you once again

Reply

swasthi
Reply to Palak July 16, 2020 10:26 am

Hi Palak
You are welcome!
Glad to know!

Reply

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