In my last post, I mentioned the Oats Pohe we had for weekend breakfast. Pohe is a breakfast or brunch favourite at my home. Its the go to breakfast food whenever we tire of cereal and milk, or toast and spread. I usually use thick rice flakes to make pohe. I also love making it with a super thick beaten rice called Dagdi Pohe which we sometimes get in the stores here. While both do justice to the pohe by not disintegrating while cooking, the latter is a more robust flake of beaten rice and takes up the flavour of the spices in the pohe really well.
