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Healthy Beetroot Poha

Prep Time 20 mins
Cook Time 20 mins
Course Brunch, dinner, lunch, Snack
Servings 4
Calories 208 kcal


  • cup Thick Poha (Preferably red variety)
  • ¾ cup Beetroot, thickly grated
  • ¾ cup Onion - chopped
  • 2 tbsp Roasted peanuts
  • 2 tbsp Sesame seeds
  • 3-4 Green Chilies (2 slit, 2 chopped finely)
  • 1 tbsp Grated ginger
  • 1 tbsp Mustard seeds
  • 1 tbsp Urad dal
  • 7-8 nos. Curry leaves
  • 2 tbsp Coriander leaves
  • 2 tbsp Scraped coconut
  • 1 tbsp Oil
  • 2 tbsp Ghee (optional)
  • 1 tbsp Castor sugar
  • ¾ to 1 tbsp L:emon juice
  • Salt-to-taste


  • Wash and soak the thick poha for a while in water, strain and keep aside
  • Heat oil in a deep non-stick pan / kadhai, add the mustard seeds, urad dal, slit green chilies and curry leaves and sesame seeds
  • Add the chopped onions and grated ginger sauté for 2 minutes, add the grated beetroot, stir, and simmer with a lid on for two minutes or so
  • Mix in the roasted peanuts and the chopped green chilies, Add the soaked and drained poha, salt and mix well
  • Add half of the chopped coriander leaves and scraped coconut
  • Mix the castor sugar with lemon juice, pour this over the beetroot poha, put off the flame and mix well
  • Tate and adjust the seasoning, transfer into serving bowls
  • Serve garnished with scraped coconut and chopped coriander leaves
  • A handful of boiled green peas may be added to the poha if desired


The immune building properties and the micronutrient richness of Red rice flakes and Beetroot make it a highly nourishing snack that can be made in ajiffy
208 Kcal
29 g
3 g
6 g
18.5 mg
0.3 mg
Total Fibre
2 g