Bateta Dungri Poha

Well North-South-East-West all corners of India love their version of flattened rice aka poha. It is almost a way of life for western India.

I bring to you a Gujarati Version of this beautiful rice form. Dont be scared it uses a lot of oil. The more the oil the more soft and luscious it is.

It is lovely mix of 3 spices, sugar, green chillies, onion, potato and of course Poha.

You shall need: [Feeds 2… one gujju-one non gujju] πŸ˜› Trust me Gujju’s dont compromise with the poha quantity.

1.5 cup… Flattened rice [There are essentially 3 kinds of Poha available in the market. 1. Thinnest of them all- it is used for chivda/fried snack. 2. Medium size- This is the one Gujju’s use to make poha. 3. Fattest one- This is essentially used in Southern part of India as Avalakki]

5-6 tbsp… Milk

1… Medium Size Onion[Finely chopped]

1…Small potato [Par bolied and chopped in small-is pieces]

2-3.. Green chillies [Finely chopped. We dont add red chilly powder, hence its the green chillies that do the work]

1/2 Tsp… Turmeric Powder

1.5 Tbsp… Sugar

Salt to taste

1/2 Tsp… Mustard Seeds/Rai

Juice of 1 lemon

8-10 Tbsp… Oil

3-4 Tbsp… Coriander leaves chopped [Optional]

Bhujia Sev [To serve -optional]


  • Put the poha in a sieve and get rid of the poha dust.
  • Wash it thoroughly.
  • Add just about enough water so that the poha is all drenched. Make sure there is no excess water.
  • Use a fork to stir the poha occasionally.
  • Add milk after first 15 min of soaking is over.
  • Now after about 10 min, take on morsel of the poha and press it between your thumb and index finger. It should flatter further but not be pasty. If it is pasty, you added way too much water for the first 15 min. If it is still firm, add a few more tbsp of water and keep for 10 min.

  • In a wok, heat about 5 tbsp oil.
  • Add the rai and let it splutter.
  • Add the onion, green chilly and a little salt to let it sweat.
  • After onions are translucent, add the potato.
  • Cover with a lid and cook on a medium heat for about 5-7 min.
  • In the mean time, mix the turmeric in the poha. Set aside.
  • Once the potato is done, add the poha.
  • Mix the contents of the wok evenly.
  • Add about 3-4 tbsp of oil to the poha.
  • It shall mix really easily now.
  • Cover and cook on medium heat for 5 min.
  • The poha should be fluffy and of a nice summer-ish yellow color.
  • Adjust the salt.
  • Add the sugar and mix it well.
  • Turn off the gas and add the lemon juice.
  • Add the coriander and serve with Bhujia.

On tasting it, you must get the hit of the green chilly, sweetness and also sourness. That my lovely people is the world famous in India Gujarati Poha. πŸ™‚


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