Indori & Rajasthani Poha Recipe with Jain Jeeravan Masala
About this recipe
Learn how to make fluffy, light, tangy Indori-style Poha, Central India's iconic breakfast dish. Flattened rice steam-cooked with turmeric and mustard seeds, balanced sweet-and-sour, then finished with a generous dusting of jeeravan masala.
Jeeravan (also spelled jiraban) is a Marwari finishing spice from the Jodhpur–Indore belt. Unlike a base masala, it is never cooked into the dish — it is dusted over the plate at the very end so its roasted, tangy aroma stays sharp. Tangry Jain Jeeravan Masala is made in Jaipur in the Jain style, without onion or garlic.
Topped with crunchy Indori sev, roasted peanuts, and sweet pomegranate, this 20-minute breakfast is one of the easiest ways to start the day well.
Indori & Rajasthani Poha Recipe with Jain Jeeravan Masala
Fluffy yellow poha finished with jeeravan masala, crisp sev and pomegranate.
- Prep time
- 10 min
- Cook time
- 10 min
- Total time
- 20 min
- Servings
- 2
- Course
- Breakfast
- Cuisine
- Indian
Ingredients
Tap an ingredient to tick it off as you cook.
Instructions
Wash the poha: Place the flat rice flakes in a colander. Rinse under cold tap water for 10–12 seconds, gently turning them with your fingers so every grain is washed. Drain completely and let rest in the colander for 5 minutes. The poha will absorb the retained water and swell up, becoming fluffy but separate.
The Tempering (Tadka): Heat oil in a kadai over medium heat. Crackle the mustard seeds and cumin seeds, then toss in curry leaves, green chilli, and onion. Sauté for 3 minutes until the onion is pink and soft. (For Jain version, skip onion and green chilli.)
Season: Lower the heat. Sprinkle turmeric powder, salt, sugar, and 1 tbsp of water. Stir well. The brief water vapor distributes the turmeric color and melts the sugar into the oil base.
Steam: Add the softened poha to the pan. Turn and fold with a rubber spatula using very gentle movements — stir too hard and the fragile poha grains will mash. Cover and let steam on low heat for 2–3 minutes.
Finish: Extinguish the stove. Drizzle fresh lemon juice and toss. Scoop the steaming yellow poha onto serving bowls.
The Jeeravan Magic: Liberally dust Tangry Jain Jeeravan Masala directly over the plated poha. Cover with crispy Indori sev, roasted peanuts, and sweet pomegranate seeds. Serve immediately with hot chai!
Expert Tips
- Why Jeeravan goes at the end: Heating jeeravan masala in oil cooks off the volatile top notes that make it worth using. Stalls in Indore and Jodhpur always dust it cold, straight onto the plate, so you get the aroma the moment it is served.
- Check poha thickness: Never use thin (paper) poha — it turns to mush in the colander. Always buy medium or thick poha flakes.
- Jeeravan also works on potato chips, roasted papad, cucumber slices, and plain khichdi.
Serving Suggestions
Serve hot with masala chai, a wedge of lemon and extra sev on the side. In Indore this is a breakfast dish, but it works equally well as an evening snack.
Storage & Reheating
Poha is best eaten immediately — it dries out and hardens on standing. If reheating, sprinkle a little water and warm covered on low heat, then add the jeeravan and sev fresh.
Made with Tangry — authentic Jaipur spices
Buy Tangry Jain Jeeravan MasalaRatings
No ratings yet — be the first to rate this recipe.
Tried this recipe?
