Rice flakes/ Beaten rice with Potatoes ( Batat Phovu, Potato Poha)

Batat Phovu is a popular rice dish from the Indian state of Kerala. It is made by cooking rice flakes in a gravy with potatoes and spices. The dish is usually served with fried fish or chicken.

Poha is a popular breakfast dish in India. It’s made from rice flakes, beaten with spices and vegetables like onions, tomatoes and green chilies. The dish is also known as Beaten Rice or Rice Flakes. Read more in detail here: poha in english.


Throughout south India, beaten rice/rice flakes are salted and seasoned to create a variety of breakfast and tea time treats. Seasoned, spicy, flavorful beaten rice with mashed potatoes is one such dish popular in Maharashtra, Goa, and Karnataka. In Konkani, it’s known as Batat Phovu. Here’s how to create a delicious Batat phovu.


1 cup beaten white rice (medium thick) 2 onions, medium 2 potatoes, medium 8 to 10 curry leaves a quarter teaspoon of mustard seeds 2 green chili peppers 1 pound ginger 1 red chili pepper urad dal, 1/2 tea spoon Turmeric, a pinch 2 teaspoons of vegetable oil 2 tbsp. coriander leaves lemon juice, 1 tbsp 1 tablespoon coconut grated (optional) season with salt to taste

Serves: 2

Time to prepare: 30 minutes

Method of Preparation:

Wash the potatoes first, then pressure cook them until they are soft and peel them. Break them up with your hands into tiny pieces and set them aside. It’s critical to crush them with your hands so that the beaten rice is well mixed afterwards. They won’t blend properly if sliced or cut into cubes using a knife.  

The beaten rice should then be washed, drained, and set aside. This step must be done first so that the beaten rice has ample time to absorb moisture and puff up and soften. It’s also crucial to do it first and set it away; otherwise, the beaten rice will get mushy and sticky, and the finished result would be unappealing.

Poha with a medium thickness:


Soaked poha:


Before and after soaking, medium thick poha:


In a wok, heat the oil and season with mustard.

When the mustard begins to bubble, add the urad dal, curry leaves, chopped green chilies, red chilies, and finely chopped ginger and cook for a minute or two, until the urad dal is well cooked and brown. 

To obtain more flavor and spiciness, finely slice the chillies, or just slit them and split them into 2-3 pieces so you don’t get hot chilli in your mouth when eating. 

Chilies, cooked urad dal, and curry leaves provide a pleasant fragrance. Then add finely chopped onions and cook until transparent and beginning to brown.

Add a pinch of turmeric powder to the pan and stir to combine.

Then add the cleaned and set aside beaten rice and combine well.

Mix in the hand-mashed potatoes well.

Keep it on medium heat for 2-3 minutes, stirring occasionally.

Mix in the lemon juice, shredded coconut, and coriander leaves. Turn off the heat.

Serve it with a steaming cup of coffee.

P.S. Although this meal is traditionally served with green peas, we serve it without them. To use green peas, boil them with salt and then combine them with the potatoes.   

Along with the soft, flavorful flattened rice with peas and potatoes, roasted peanuts and roasted cashews may be added for a pleasant crunch. After the tempering is complete, add the cashews and peanuts to the seasoning and cook for a minute or two until they brown. Then add the onions and proceed as directed above. Alternatively, include roasted peanuts and cashews with the flattened rice. 

More breakfast and teatime snack recipes may be found here.

Tags: beaten rice, potato, tea time snacks, vegetarian, Konkani meals, phovu, batato, Konkani recipe, poha, Konkani cuisine, Konkani food, bachelor recipe

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.