Dahi Poha | Gopalkala Recipe for Janmashtami, Navratri, Diwali

dahi poha, curd poha, Maharashtrian gopalkala, janmashtami, diwali, navratri special recipe

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

Cook Time5

Total Time10

Course: Breakfast, Dinner, Lunch, Snack

Cuisine: Andhra Pradesh, Coastal Karnataka, Karnataka, Konkani, Maharashtra, Mumbai, north indian, South Indian, Tamil Nadu, Udupi

Servings:

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 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 poha
1 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