Medium poha is the middle grade, and for a lot of cooks it is the sweet spot. Thick enough to hold together, thin enough to soften quickly.
Rinse rather than soak. Poha needs seconds under running water, not minutes in a bowl.
Make the Maharashtrian breakfast with onion, mustard seed, turmeric, peanut and coriander, finished with lemon and grated coconut. It takes ten minutes and it is one of the best breakfasts going.
In the pantry aisle at Curry Corner, North Melbourne.
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