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dahi poha, curd poha, Maharashtrian gopalkala, janmashtami, diwali, navratri special recipe
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5 from 15 votes

Dahi Poha | Gopalkala Recipe for Janmashtami, Navratri, Diwali

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.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Andhra Pradesh, Coastal Karnataka, Karnataka, Konkani, Maharashtra, Mumbai, north indian, South Indian, Tamil Nadu, Udupi
Servings: 12
Calories: 169kcal
Author: Kushi

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 tbsp Ghee or Brown butter or Butter, 1 tbsp Cashews, 1 tbsp 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 poha
    1 cup Dahi / Curd / Yogurt, 2 to 3 tbsp 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 tbsp cooking Oil, 1 tsp Urad dal, 1 tsp Mustard seeds, 1 tsp Cumin seeds, 8 Curry leaves
  • Add roasted peanuts, green chilies, and saute for another 1 minute. (Video on making of spicy curd poha)
    3 tbsp  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 tsp 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 tbsp 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.