Indori Misal Poha Recipe | How To Make Indori Misal Poha

Indori Misal Poha Recipe
Indori Misal Poha Recipe


Indori Misal Poha Recipe | What Is The Recipe Of Indori Misal Poha

Cuisine Indian
Author Rashmi Sharma


  • 1 cup Poha or Flattened Rice or Beaten Rice medium thick
  • Salt to taste
  • 1 tsp Lemon juice
  • 1 tsp Sugar
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 1 Green chili
  • 1/2 cup Onion finely chopped
  • Curry leaves Few
  • 1/4 cup Peas steamed
  • 1/2 tsp Turmeric powder
  • 1/4 cup Coriander leaves finely chopped
  • For Sprouts Usal
  • 1 tbsp Oil
  • 1 pinch Asafoetida hing
  • 1 tsp Cumin seeds
  • 1 Green chili
  • 1/4 cup Onion finely chopped
  • 1/4 cup Tomatoes finely chopped
  • 1 tsp Garlic crushed or grated
  • 1/4 cup Dessicated coconut or coconut chutney
  • 1 tsp Red chili powder
  • Salt to taste
  • 1 tsp Garam masala or Goda Masala
  • 2 cup Water
  • 1 cup Mixed sprouts
  • 1/4 cup Coriander leaves finely chopped
  • 1 tsp Lemon juice
  • 2 tbsp Fresh coconut chutney


  1. For Poha
  2. Wash Poha in water two to three times. Drain well. Add salt, lemon juice and sugar. Mix and keep side.
  3. In a pan, add oil and once it's hot add cumin seeds. Once the seeds splutter, add green chili and onions. Fry well until translucent.
  4. Add curry leaves, peas (steamed) and turmeric powder. If using fresh peas, then cover and cook for a couple of minutes until the peas are soft.
  5. Mix well and then add the seasoned poha.
  6. Mix well and add fresh coriander. Cover and cook at this point on low heat until the poha is soft and aromatic.
  7. For Sprouts Usal
  8. Add oil in a pan. Once it is hot, add asafoetida (hing).
  9. Add cumin seeds, green chili and onion. Fry well until translucent.
  10. Add tomatoes and fry until oil leaves the sides.
  11. Add garlic, desiccated coconut, salt, red chili powder, garam masala powder (all spice powder). Mix well and fry for a couple of minutes. Use a little water if it's too dry and burning.
  12. Now add mixed sprouts and 2 cups of water.
  13. Cover and cook for 15 minutes or until sprouts are a bit soft but not mushy. [If you prefer mushy then pressure cook for 2 whistles]
  14. Add lemon juice, fresh coriander.
  15. Serve 1/2 cup poha with Usal in a bowl. Garnish with coconut chutney and fresh coriander. You can also add chopped onion, dry snack or farasan mixture for crunch if you fancy.

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