Indori Poha

After a long time.. Yes.. I hear these words a lot these days  😀 I was away, not only from blogging, but from social media as well. I received a lot messages from a lot of people asking if I am doing good. Thanks a lot to each and everyone for checking in on me. I am doing really good and everything is fine at my end. Its just that I took a break from blogging and once you take a break, getting back gets really difficult. Its late night and I am here, creating a new post with a hope that I will continue blogging from now on. More than blogging, I missed clicking pictures for my blog. Though I have not been creating new dishes in my kitchen these days but literally feel like clicking the regular food. And there was no better way to make a come back with this humble poha.

I am sure everyone loves poha and has a different way of making them. Poha is a very common breakfast at my place, hmmm, we have it atleast once or twice a week. I prepare this on weekdays basically and there is no specific recipe that I follow. I prepare poha as per the ingredients available. My mom makes poha which is loaded with veggies, without any tadka or masala and is basically sweet. My sister, my brother and everyone I know loves poha made by my mom. My husband is yet to try poha made by her and I am sure he will not like it as he doesn’t have a sweet tooth. So I never follow my moms recipe while making poha.

Coming back to this indori poha, I first heard about it from my friend cum neighbor. Her husband is from Indore and she makes poha the way her husband likes. Though she is not very good at making indori poha, she mentioned that the poha is sweet and is flavored with fennel seeds. My husband dislikes any savory items which has added sugar in it so I was hesitant to try it. I checked a few recipes online and prepared it a few days back for the first time. To my surprise, the poha turned out awesome. My husband loved it to the core. This khatta, meetha, teekha Indori poha is our favourite now. Give it a try and I am sure you will love it too. I made it today also and really thought of updating the recipe on my blog because it is that good. You need to garnish the poha before serving with raw onions and sev. Indori sev is also quite famous but I didn’t have it so used normal haldiram bhujia as topping.


2 cups Poha
1 Tsp Mustard seeds (raai)
1 Tsp Fennel Seeds (Saunf), slightly crushed
1/4 Tsp Jeera
3/4 Tsp Turmeric powder (Haldi)
1 Tsp Grated ginger
1 Big Onion, chopped
2 to 3 Green chilies, chopped
1/4 Cup Peas ( I used frozen peas but this is totally optional)
1 to 2 Tbsp Sugar
2 Tbsp lemon juice
2 Tbsp Oil
Salt to taste

For garnishing:
Chopped onions
Sev (I use Haldiram bhujia)
Coriander leaves


Wash the poha, drain all the water and keep aside till they are soft. We don’t want the poha to be mushy so be careful while washing it.

In a pan, heat oil. Add mustard seeds and Jeera. Let them crackcle. Add onions, green chillies, ginger. Mix, add salt, turmeric powder and fennel seeds (make sure to crush the fennels seeds a little before adding). Keep the flame low, let the onion turn soft. Now add sugar, mix and add lemon juice. Immediately, add soaked poha. Very gently mix everything together. Keep the flame low and cover the pan. Cook for 2 to 3 minutes. Switch off the flame. Done!!

Don’t forget to garnish with some chopped onions, coriander leaves and some sev before serving.

** You can’t skip using lemon juice, sugar and chilies in this recipe but can adjust it as per your taste **


I would love to hear from you. Please do share your feedback along with a picture or any suggestions on my Facebook page PicUrFood




Dhoklas reminds me of one Gujrati family in my hometown, our neighbors (they have moved to a different city now). My mom shared a very good relation with them, I had dhoklas at their place for the 1st time when I was a kid. Since we stayed in the same building, exchanging  these things were quite normal. Not much, but I used to have a piece or two.  Their dhoklas used to be amazing and I remember I could easily differentiate between the store bought ones and homemade dhoklas. That is why I don’t mind making them at home and relish it as they are really quick and tastes delicious plus they are healthier too. Dhoklas also reminds me of the movie 3 idiots dialog :mrgreen: tum gujrati kitne cute hote ho par tumlog ka khana itna khatarnak kyun hota hai.. dhokla, faafda 😅😅

Anyway, I have tried so many different recipes of dhokla but never really liked any. After reading a few recipes, I realized, citric acid plays an important role in a dhokla recipe and than I came across this recipe which used citric acid. The recipe is for sooji dhokla but I used besan (chickpea flour) instead of sooji and bingo, I got perfect dhoklas.


Citric acid is easily available in the market. I strongly suggest to use citric acid, lemon juice or vinegar won’t really work. Using sour curd also makes a lot difference, but in case its nit available, you can use fresh curd too. I make dhoklas in 6″ baking pan in my dhokla stand. I also do make them idli moulds, I really find them cute when made in idli moulds 😀 Dhoklas tastes best when served cold and with imli chutney. I have shared the imli chutney recipe in my vada pav post, you can get the recipe here. These can be made well in advance, makes great breakfast or snacks. Lets check out the recipe now.


1 cup Besan
1/2 cup yogurt (preferably sour)
2 tbsp oil
1 1/2 tsp eno
1 tbsp sooji (bombay rava)
1/2 tsp Haldi/Turmeric powder
1/4 tsp citric acid
1 tsp sugar
1 inch ginger, grated or crushed
Green chilies finely chopped to taste
Salt to taste
Water as needed to make batter

For Tadka:

1 sprig Curry leaves
1 tsp mustard seeds
1 tsp white sesame seeds (optional)
Some chopped coriander leaves for garnishing
Juice of half a lemon
2 tsp oil
1/3 cup water (use upto 1/2 cup if you feel its not enough)


Keep the dhokla stand ready and grease the plate or tray in which you are planning to steam the dhoklas. Now mix together all the ingredients except eno and tadka ingredients. Make a lump free batter by adding some water to it. Please make sure not to add too much of water, we don’t want a runny batter. The batter consitency should be like that of cake batter. Let the batter sit for 2 minutes. Now add eno to the batter, mix really nicely and pour the batter in the greased tray and steam it for 20 minutes in medium flame. You can do a toothpick test too to check if its done or not.

For tadka, Heat oil in pan, add raai, let it crackle and switch off the flame. Now add curry leaves, sesame seeds, green chilly to it. Let everything cool down a little and than add half a cup of water to the mixture, add sugar, juice of half a lemon and bring it to a boil. Switch off the flame and let it cool down a little. Now using a spoon, spread the tadka all over the dhokla. Make sure to spread the water all over the dhokla very nicely. Adding water is really important to make soft fluffy dhoklas. In case you feel 1/3 cup water is not enough to soak the dhokla, use upto 1/2 cup. After spreading water, let it sit for a few minutes, cut and serve with some coriander chutney and imli chutney. 


Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you. Also, like it for regular updates 🙂

Sooji toast/Semolina toast


Posting after a gap :mrgreen: Well, have not been doing quite well so not cooking much. And when I do, I prefer cooking dishes which can be made without spending hours in the kitchen and this sooji toast is one of those easy recipes which doesn’t demand much of your time. A few days back when my neighbor was not at home while her kids were back from school, they ended up waiting at my place for their mom to come and not to mention they were very hungry. So I made (after a long time) these sooji toast or you may say ‘eggless savory french toast’ and they loved it. Since then I have been making these really often. Its healthy, gets ready in less than 15 minutes and very filling. They make perfect breakfast and are perfect for kids lunch box as well. It turns soft (not chewy) after its cooled down and there is no change in the taste. I have applied the mixture only on one side, you can apply the mixture on both the sides if you want.


6 bread slices
1/2 cup sooji/bombay rava
1/2 cup or as needed curd
2 tbsp crumbled or grated paneer
4 tbsp or more onion/spring onion, finely chopped
Green chilly finely chopped as needed
2 tbsp coriander leaves, finely chopped
Salt to taste
Oil as needed for toasting


Mix sooji, paneer, onions, chillies, coriander leaves and salt using curd. Make a semi thick batter. Make sure its not runny. Once done, take a spoonful of the prepared batter and spread it evenly all over the bread slice. Similarly, prepare all the bread slices. Grease a non stick tawa, spread oil all over and toast the bread slices in low flame. First cook the spread side and than the other side. Cooking in low flame will give the toast a nice crunch. Once done, serve it along with some coriander chutney or ketchup.


* I love to add paneer because paneer helps in reducing the sourness. You can totally skip using paneer.

* I personally like using spring onions, both greens and whites as I love the taste of spring onions in this recipe.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood.Also, like it for regular updates:)