Spicy Pori Upma

Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins

Pori/ Puffed Rice is usually used in making snacks. During ayudha Poojai, Pori is served along with jaggery and roasted gram. After this, most of the households leave them as such. I tried making a spicy version of this Pori upma with the leftover puffed rice/ pori. The secret ingredient in this recipe is the usage of Idli Podi/Gunpowder that elevates the upma to a whole new level. This spicy Pori upma can be served as a breakfast or evening tiffin with a hot cup of coffee. It will definitely kick your taste buds.


0/13 Ingredients
Adjust Servings


0/4 Instructions
  • In a colander add three cups of pori/ puffed rice. Wash them in running water and set aside for 10 -15 mins.
  • In a pan, add two teaspoons of gingelly oil. Add 1/4 tsp of mustard seeds, urad dal, channa dal . Let it get roasted. Add green chilli, curry leaves,and chopped onions. Sautee until onion is soft.
  • Add turmeric powder, asafoetida powder and finally a teaspoon of Idli podi. Sautee for a min and add puffed rice/pori. Toss everything together and cover the pan for 2-3 mins.
  • Remove teh lid and squeeze half of a lemon. Garnish with coriander leaves. SErve with a hot cup of coffee or tea.


  1. I didnot add any vegetables. You can add boiled green peas or grated carrots if you like.
  2. I used home made Idli podi for this recipe. You can also add store bought one if you have.
  3. Increase or decrease the Idli podi based on your spice levels.
  4. Adding less salt is important  as the Idli podi itself has some salt to it.

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