Dahi Poha (Curd Poha or Flavored Yogurt) is a quick and easy-to-make, cooling, and refreshing recipe prepared in 2 ways (sweet & spicy version) in less than 20 minutes. No cooking is required, only tempering.
The recipe is also known by some other names in local languages.
Dahi Poha - Sweet & Spicy Versions | Curd Poha | Dahi Pohe | Maharashtrian Gopalkala | Thayir Aval | Mosaru Avalakki | Atukula Daddojanam | Atukula Perugu | Dhaiyanche Fov | Special recipe for Krishna Janmashtami & Navratri | Sudamache Pohe | Fasting, Upvas, Vrat or Falahari no onion no garlic recipe | Sweetened yogurt | Savory Yogurt
What is Maharashtrian Gopalkala?
Maharashtrian Gopalkala is a special recipe prepared as prasad on the occasion of Gokulashtami or Janmashtami. The traditional recipe includes yogurt (dahi or curd), poha (flattened rice flakes), cucumber, grated coconut, and spices.
As we all know, there is a special connection between Lord Krishna and the cow. Growing up in Vrindavan, baby Krishna - also known as Gopala, was famous for his extreme love for cow's milk and its byproducts. Especially butter (makhan).
This post is not on traditional Gopalkala but a slight variation to it. It is a mixture of all those ingredients that Krishna loved that can be served to Lord Krishna in the form of bhog or naivedyam and then distributed as prasad.
Having said that, the Gopalkala recipe is not limited only to Janmashtami. Since it has only those ingredients that can be consumed on Navratri or Karwa Chauth (fasting, upvas) days, Gopalkala can also be prepared on these days.
Since dahi poha is low in calories & nutritious, this dish can also be prepared for quick breakfast, after-school snack, mid-day or evening snack, etc. If you are on a weight loss journey, you can add a savory version of dahi poha to your diet meal plan.
A very common question - Is there a difference between dahi, curd, yogurt?
Definitely yes. Curd or Dahi is a popular dairy product made by curdling milk with an acidic substance like lemon juice or curd itself.
The bacterial fermentation of milk creates yogurt (yogurt).
But you can use one as a substitute for another as both taste the same.
Ingredients for Dahi Poha, Curd Poha or Yogurt with Rice flakes
Sweet Dahi Poha
1 tablespoon Ghee or Brown butter or Butter
1 tablespoon Cashews
1 tablespoon Almonds
1 cup Dahi / Curd / Yogurt
2 to 3 tablespoon Sugar
¼ cup Pomegranate seeds
1 cup Thin poha flakes (beaten rice)
Spicy Dahi Poha or Savory Dahi Pohe
1 tablespoon cooking Oil
1 teaspoon Urad dal
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
8 Curry leaves
3 tablespoon roasted Peanuts
2 Green chilies, finely chopped
1 cup Dahi / Curd / Yogurt
¼ Salt, adjust to taste
1 tablespoon Coriander leaves or Cilantro
1 cup Thin poha flakes (beaten rice)
How to make Dahi Poha, Curd Pohe, or Yogurt with beaten rice
Making of Sweet Dahi Pohe or Curd Poha
Heat ghee or butter in a pan. Add almonds and cashews and roast until golden brown to brown.
In a bowl, add curds, roasted nuts from above, pomegranate, and mix. At this point, you can refrigerate. (Video on making of sweet poha)
When you are ready to serve, add poha (thin flakes ) and mix to combine.
Making of spicy Dahi poha or curd pohay
In a pan of medium heat, add oil. Add urad dal, mustard seeds, cumin seeds, curry leaves, and saute until urad dal becomes golden brown.
Add roasted peanuts, green chilies, ginger, and saute for another 1 minute.
In a bowl, add curds, salt, tempering prepared above, and mix well. (video on making of savory dahi poha)
At this point, you can refrigerate the mixture. When you are ready to serve, add thin poha flakes and stir to combine, garnish with coriander leaves.
Tips & substitutes:
- I have used thin poha (beaten rice flakes) and have not soaked in water. We generally do not soak or wash thin poha as it becomes mushy. If using thicker poha, you may have to rinse and drain so that it becomes soft but for not more than 2 to 3 minutes.
- The poha, when mixed with dahi or curds, will thicken the mixture. Therefore, add poha just before you are ready to eat.
- If the mixture thickens after adding poha, adjust the consistency by adding more curd or a splash of water.
- You can make the tempering, add it to curds, and keep it in the refrigerator until you are ready to serve.
- Vary the amount of sugar and spices to taste.
- To make it healthy, nutritious, and filling, you can add carrots, cucumber, etc.
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Video recipe for Dahi Poha, Curd Pohe or Flavored Yogurt
Check out the video recipe on making of sweet and spicy poha with dahi for Janmashtami.
Recipe card
Dahi Poha | Gopalkala Recipe for Janmashtami, Navratri, Diwali
Equipment
- 2 Bowls
Ingredients
Sweet Dahi Poha
- 1 tablespoon Ghee or Brown butter or Butter
- 1 tablespoon Cashews
- 1 tablespoon Almonds
- 1 cup Dahi / Curd / Yogurt
- 2 to 3 tablespoon Sugar
- ¼ cup Pomegranate seeds
- 1 cup Thin poha flakes (beaten rice)
Savory Dahi Pohe or Spicy Curd Poha
- 1 tablespoon cooking Oil
- 1 teaspoon Urad dal
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 8 Curry leaves
- 3 tablespoon roasted Peanuts
- 2 Green chilies, finely chopped
- 1 cup Dahi / Curd / Yogurt
- ¼ to ½ teaspoon Salt, adjust to taste
- 1 tablespoon Coriander leaves or Cilantro
- 1 cup Thin poha flakes (beaten rice)
Instructions
MAKING OF SWEET DAHI POHE OR CURD POHA
- Heat ghee or butter in a pan. Add almonds and cashews and roast until golden brown to brown.1 tablespoon Ghee or Brown butter or Butter, 1 tablespoon Cashews, 1 tablespoon Almonds
- In a bowl, add curds, roasted nuts from above, pomegranate, sugar and mix. At this point, you can refrigerate. Video on making of sweet dahi poha1 cup Dahi / Curd / Yogurt, 2 to 3 tablespoon Sugar, ¼ cup Pomegranate seeds
- When you are ready to serve, add poha (thin flakes ) and mix to combine.1 cup Thin poha flakes (beaten rice)
MAKING OF SPICY DAHI POHA OR CURD POHAY
- In a pan of medium heat, add oil. Add urad dal, mustard seeds, cumin seeds, curry leaves, and saute until urad dal becomes golden brown.1 tablespoon cooking Oil, 1 teaspoon Urad dal, 1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 8 Curry leaves
- Add roasted peanuts, green chilies, and saute for another 1 minute. (Video on making of spicy curd poha)3 tablespoon roasted Peanuts, 2 Green chilies, finely chopped
- In a bowl, add curds, salt, tempering prepared above, and mix well.1 cup Dahi / Curd / Yogurt, ¼ to ½ teaspoon Salt, adjust to taste
- At this point, you can refrigerate the mixture. When you are ready to serve, add thin poha flakes and stir to combine, garnish with coriander leaves.1 tablespoon Coriander leaves or Cilantro, 1 cup Thin poha flakes (beaten rice)
Video
Notes
- I have used thin poha (beaten rice flakes) and have not soaked in water. We generally do not soak or wash thin poha as it becomes mushy. If using thicker poha, you may have to rinse and drain so that it becomes soft but for not more than 2 to 3 minutes.
- The poha, when mixed with dahi or curds, will thicken the mixture. Therefore, add poha just before you are ready to eat.
- If the mixture thickens after adding poha, adjust the consistency by adding more curd or a splash of water.
- You can make the tempering, add it to curds, and keep it in the refrigerator until you are ready to serve.
- Vary the amount of sugar and spices to taste.
- To make it healthy, nutritious, and filling, you can add carrots, cucumber, etc.
Nutrition
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Wayne
This was so delicious. My wife and daughter had so much fun trying both sweet and spicy versions! I love trying new recipes my wife comes across!