Red Rice Poha - 500g
Red Rice Poha - 500g
Red Rice Poha - 500g
Kande Batata Poha
Red Rice Poha Ingredients
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Red Rice Poha - 500g

Red Poha or flattened red rice carries far more nutrition than white poha. Red rice retains much of its nutrition from the intact bran layer, making Red Poha fuller bodied and packed with gut bacteria that aids digestion. Hand pounded, it has a more pronounced nutty flavour. It takes longer to soak and cook, but makes just as mean a plate of Kande Pohe, the Maharashtrian breakfast favourite. Add chopped onion, coriander and peanuts for crunch, and finish off with a squeeze of lime. In the land of its birth, it’s dressed with a light sprinkle of freshly ground coconut.

Regular price
₹ 195
Sale price
₹ 195
Regular price
Sold out
Unit price
Gluten free
Protein rich

Poha, popular in Maharashtra and parts of Madhya Pradesh, is said to have come into its own during the reign of the Holkar and Scindia dynasty, its fame spreading with the expansion of their rule. Some experts believe there is a reference to poha in the Mahabharata, when Sudama goes into his home to get the last grains of beaten rice, Krishna’s favourite, for his childhood friend. Every household has its own recipe, and you can make yours nutritious by adding vegetables of choice and dry spices.
About the SHG Seller(s)
Milan Krishna Rane, or Milan Tai as she is endearingly known, is an entrepreneur, ASHA worker, single mother and pillar of her community. The untimely demise of her husband and her desire to help others is the fuel behind her entrepreneurial journey. Left to care for three young children, she started with selling urad papad at the local market. Today, she has brought together 10 dedicated women and expanded her range of offerings to include spices, wheat and rice. Vighnaharta SHG’s locally sourced ingredients, staples of the Raigad region, are processed in small batches to enhance flavour. Milan’s days (and nights) are spent balancing multiple hats since her job as an ASHA worker requires her to stay vigilant at all hours. While it may seem that 24 hours couldn’t possibly be enough, she also plays an active role in the community, assisting in resolving disputes and giving counsel on a number of issues to all those who come to her.
Prep time: 20 mins
Cooking time: 45 mins
Serves: 4-6


1 kg Mutton, on the bone
5 large Onions, finely sliced
4 tbsp Ghee/oil
2 tbsp Bottle Masala
300 ml Mutton stock/water
250 gm Red Rice Poha, washed and water drained
2 Limes, juiced

For the masala:
2 inch stick Cinnamon
6 green Cardamom
6 Cloves
12 Garlic cloves, roughly chopped
1 inch piece Ginger, roughly chopped
5 Green chillies, roughly chopped
Few sprigs of fresh mint leaves, roughly chopped
Few sprigs of coriander, chopped
Salt to taste
1 tsp black pepper powder

Garnish: 4 tbsp Coriander leaves, finely chopped


Recipe Credits:

Michael Swamy

Chef, travel blogger and author of The East Indian Kitchen; The Diabetic Cookbook

Follow him @themichaelswamy

1. Wash the meat and cut into serving portions.

2. Grind masala ingredients to a fine paste, gradually adding water if required.

3. In a pan, heat oil/ghee and saute the onion till golden brown. Add ground masala to pan and fry well.

4. Add Bottle Masala and fry. Sprinkle in a little water to prevent burning.

5. When the oil separates, add the mutton and saute briefly on high heat.

6. Add the stock/water and cook till mutton is tender.

7. Add the Red Rice Poha, lime juice. Cook for five minutes on low heat. 

8. This is a nutritious and delicious one pot meal. Serve hot garnished with chopped coriander.

Prep time: 5 mins
Cooking time: 20 mins
Serves: 3


2 cups Red Rice Poha
1 Onion, finely chopped
1 Potato
3-4 or Green chillies, slit lengthwise
½ tsp Lime juice
½ tsp Sugar (adjust to taste)
1 tbsp Fresh coconut, scraped
1 tbsp Coriander, chopped
1 tsp Oil
¼ tsp Mustard seeds
¼ tsp Cumin seeds
½ tsp Turmeric powder
A pinch Asafoetida
8-10 Curry leaves
Salt to taste


A Maharashtrian breakfast special, Kande Pohe is often considered street food in Mumbai. 

Recipe Credits:

Sudha Kunkalienkar

Food blogger and author, explore her blog which enjoys over 2L views, here at

1. Transfer the poha to a sieve and wash with room temperature water. Drain and keep aside for 10 minutes. Wash and peel potato and cut into four pieces.

2. In a pan, heat oil on medium flame, add mustard and cumin seeds. When they splutter, add asafoetida, curry leaves and green chillies. 

3. Add the onions and turmeric powder. Sauté for 2-3 minutes till the onion is no longer raw. Add potato and stir. Cook covered for two minutes on low flame. Add some salt, mix and cook covered till potatoes are soft. 

4. Add drained poha to the pan and mix it all well. 

5. Add salt, sugar and lemon juice. Stir and cook covered for 3-4 minutes. 

6. Check the texture of the poha. If it’s too dry, sprinkle some water and cook covered. But ensure it doesn’t turn wet and soggy. 

7. Sprinkle some fresh coconut and coriander. Serve hot with a slice of lemon on the side.

Prep time: 15 mins
Cooking time: 25 mins
Serves: 20 nos


1 cup Red Rice Poha
1 cup Idli rava (Coarse rice flour used to make idli)
1 ½ cup Curd
Salt to taste
A pinch baking soda
Oil for greasing idli plates


This no-fermentation idli is instant and a great breakfast option for working professionals looking for a healthy snack. 

Recipe Credits:

Sudha Kunkalienkar 

Food blogger and author, explore her blog which enjoys over 2L views, here at

1. Wash poha, drain water and soak in ½ cup curd for 15 minutes. 

2. Once the poha is soft, mash the mixture using a blender and transfer to a bowl. Add idli rava and remaining curd to the bowl. Add little water just enough to cover the mixture. Leave for 15 minutes. Add salt and water, if required, to get idli batter consistency. 

3. Grease the idli trays with oil. Add baking soda to idli batter and mix. Quickly pour Idli batter into the idli mould and steam for 12-15 minutes. 

4. Enjoy the fluffy idlis with chutney or sambhar.