In the market, two kinds of poha are available. The thick variety and the thin variety. You can use thin or thick poha for making this dish except that the soaking time varies. I prefer the thick variety as it retains its shape after soaking. The thin variety kind of becomes crumbly and mushy, which I don’t prefer.
In Maharashtra, this is a street food. We would see many vendors serving poha in the wee hours of the morning. Usually they serve it along with a tarri which is a liquid gravy which is made extremely spicy and a piece of tomato. This is also called tarri poha.
Serve this easy peasy breakfast recipe along with a hot cup of Adrak Wali Chai or Coffee.
Often freshly grated coconut, pomegranate, and/or various types of Sev are used as garnishing. Finely chopped onions can be added to serve it just like the roadside stalls in the wee hours of the morning in many parts of Maharashtra