Laiyya Poha

Laiyya, murmura, muri, mamra or puffed rice…whatever you call it, is literally a light, puffed variant of rice. It is commonly used as a breakfast item and snack in India & other parts of the world. You must have surely eaten it in one form or another, be it in the form of the ever popular Bhel Puri, the sweetness of Murmura Laddoos, the savoury Uggani, Murmura Chivda Namkeen or the hi-fi Rice Krispies cereal from Kelloggs  😉
Here I write about the humble Laiyya Poha, something that I was introduced to a few years ago & since then it has been a regular feature on our breakfast menu. Knowing very well the risk of being ostracised from society, I’d still like to say that I’ve never liked the usual Poha  🤐 I don’t understand why so many people go ga-ga over it, what IS the big deal? It’s mostly a plain, bland food item..why the obsession? But after eating this version, I’m a changed person.
This poha is made of puffed rice instead of the usual beaten rice & THAT makes all the difference. Add onions, peanuts, small dices of potato, your choice of vegetables, a generous helping of fresh coriander & a refreshing squeeze of lemon. Ladies & gentlemen, I give to you the crazy delicious & quick Laiyya Poha! Don’t believe me? Ok, try out this wonderful dish & decide for yourself.

Laiyya Poha

Course: BreakfastCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

A popular savoury breakfast item made with puffed rice & choice of vegetables.

Ingredients

  • Laiyya (puffed rice): 2 cups

  • Peanuts: 2tbsp

  • Onion: 1 medium; chopped

  • Potato: 1 boiled; chopped

  • Green chilli: 2; finely chopped

  • Curry leaves: 2 sprigs

  • Fresh coriander: 2tbsp; chopped

  • Rai (mustard seeds): 1tbsp

  • Turmeric powder: 1/4 tsp

  • Red chilli powder: 1/4tsp

  • Oil: 2tsp

  • Juice of 1 lemon

  • Salt to taste

Directions

  • Add the laiyya (puffed rice) to a large sieve & hold it under running water until it turns a little soft. Be careful to not let it become too soggy.
  • Take a pan. Add oil & once it heats up, add the mustard seeds. Allow them to crackle.
  • Turn the flame to medium & add the peanuts. Sauté them till they start changing colour.
  • Now add the turmeric, curry leaves, chopped onion & green chillies. Sauté for a couple of minutes. Then put the curry leaves in.
  • Once the onions turn translucent, add the boiled potato & cook for a minute. Now is the time to add the rinsed laiyya. Stir everything well to combine. Season.
  • Turn off the gas, squeeze in the lemon juice & finish the dish with chopped coriander.
  • Serve with a steaming cup of chai ☕️

Notes

  • You can add fresh green peas, carrots, capsicum etc. Cooking time will vary, of course.
  • When you hold the laiyya under running water, don’t do it for too long. Soggy poha tastes real bad.
  • Make sure the peanuts are roasted well. They should be crunchy so don’t cook them covered.

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