Red Rice Poha Recipes: From Traditional to Trendy Dishes

Red Rice Poha Recipes: From Traditional to Trendy Dishes

Embark on a culinary journey with red rice poha, a versatile ingredient that promises both nutrition and taste in every dish. Red rice poha, the healthier alternative to its white counterpart, offers a canvas for creativity in the kitchen, allowing you to whip up a variety of delectable dishes from breakfast to dinner. Let's dive into the world of innovative recipes and explore the endless possibilities that red rice poha has to offer.

Red Rice Poha Chivda with Seeds and Makhana


2 cups red rice poha

1/2 cup mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds)

1 cup makhana (fox nuts)

1/4 cup peanuts

2 tablespoons coconut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

Salt to taste

Curry leaves 


Heat coconut oil in a large pan or wok over medium heat.

Add mustard seeds and cumin seeds. Let them splutter.

Add peanuts and roast until they turn golden brown.

Next, add the mixed seeds and makhana. Stir continuously and roast until they become crispy.

Add curry leaves (if using) and stir for a few seconds.

Reduce the heat to low and add turmeric powder, red chili powder, and salt. Mix well to coat the ingredients evenly.

Add the red rice poha to the pan and gently mix until everything is well combined.

Continue to roast the mixture on low heat for a few more minutes until the poha becomes crispy.

Remove from heat and let the chivda cool completely before storing it in an airtight container.

Enjoy this crunchy and nutritious Red Rice Poha Chivda with seeds and makhana as a tasty snack any time of the day!

Red Rice Poha Breakfast Salad


1 cup red rice poha

1/2 cup mixed sprouts (mung beans, chickpeas, lentils)

1 cucumber, diced

1 carrot, grated

1 tomato, diced

1/4 cup finely chopped coriander leaves

2 tablespoons lemon juice

1 tablespoon olive oil

1 teaspoon chaat masala

Salt and pepper to taste


  1. Rinse the red rice poha under cold water and set aside to drain.
  2. In a large mixing bowl, combine the drained poha, mixed sprouts, diced cucumber, grated carrot, diced tomato, and chopped coriander leaves.
  3. Drizzle lemon juice and olive oil over the salad. Sprinkle chaat masala, salt, and pepper to taste.
  4. Toss everything together until well combined.
  5. Serve the red rice poha breakfast salad immediately as a refreshing and nutritious morning meal.

Red Rice Poha Cutlets


1 cup red rice poha

2 medium potatoes, boiled and mashed

1/2 cup mixed vegetables (carrots, peas, beans), finely chopped and steamed

2 tablespoons bread crumbs

1 teaspoon ginger-garlic paste

1 green chili, finely chopped

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

Salt to taste

Oil for shallow frying


  1. Rinse the red rice poha under cold water and set aside to drain.
  2. In a large mixing bowl, combine the drained poha, mashed potatoes, steamed mixed vegetables, bread crumbs, ginger-garlic paste, green chili, cumin powder, garam masala, and salt. Mix well to form a dough-like mixture.
  3. Divide the mixture into equal portions and shape them into flat, round cutlets.
  4. Heat oil in a non-stick pan over medium heat for shallow frying.
  5. Place the cutlets in the pan and cook until golden brown and crisp on both sides, flipping them occasionally.
  6. Once done, remove the cutlets from the pan and place them on a plate lined with paper towels to absorb excess oil.
  7. Serve the red rice poha cutlets hot with chutney or ketchup.
  1. Red Rice Poha Pizza


For the Poha Crust:

1 cup red rice poha (flattened rice)

1/2 cup semolina (sooji)

1/4 cup yogurt

Salt to taste

Water, as needed

For the Pizza Toppings:

Pizza sauce

Grated mozzarella cheese

Sliced vegetables (bell peppers, onions, tomatoes, mushrooms, olives, etc.)

Paneer (cottage cheese), diced

Fresh basil leaves

Red chili flakes (optional)

Olive oil, for drizzling


  1. Preheat your oven to 200°C (400°F).
  2. Rinse the red rice poha under cold water and drain well. Let it sit for about 10 minutes to absorb any excess water.
  3. In a mixing bowl, combine the soaked red rice poha, semolina, yogurt, and salt. Mix well to form a dough-like consistency. If the mixture is too dry, you can add a little water to bring it together.
  4. Divide the dough into two equal portions. Place each portion on a parchment paper-lined baking tray.
  5. Using your hands, flatten and spread out each portion of the dough to form a thin crust, about 1/4 inch thick.
  6. Bake the crusts in the preheated oven for 10-12 minutes or until they are firm and lightly golden brown around the edges.
  7. Once the crusts are baked, remove them from the oven and let them cool slightly.
  8. Spread a layer of pizza sauce evenly over each crust, leaving a small border around the edges.
  9. Sprinkle grated mozzarella cheese over the sauce.
  10. Arrange your choice of sliced vegetables, diced paneer, and fresh basil leaves on top of the cheese.
  11. If desired, sprinkle some red chili flakes for a bit of heat.
  12. Drizzle a little olive oil over the toppings.
  13. Place the assembled pizzas back in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly, and the crust is crisp.
  14. Once done, remove the pizzas from the oven and let them cool for a few minutes before slicing.
  15. Serve hot and enjoy your delicious Red RIce Poha Pizza!


Grishma Sharma 

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