Dahi Pohe (दही पोहे) (Flattened rice with curd)

Thick Flattened Rice

We have a saying, if someone offers you poha (any flattened rice dish), you never say no to it. At least eat a spoonful of it. It has relevance of Shree Krisha and his friend Sudama’s friendship story from Hindu Mythology. Stories apart Poha (flattened rice) is staple food in any Maharashtrian household. Be it, kanda pohe, dadape pohe or dahi pohe. Dahi pohe is also called gopal kala, as it is also specially made at the time of Shree Krishn Janamashtami. It is quite similar to curd rice but is a little different. It is filling and easy to make. It can be a breakfast, snack or light dinner as well.

We get 2 different types of poha thick(Jad-जाड) and thin(Patal-पातळ). For dahi pohe we need thick variety.

Ingredients

Jad Pohe - 1 Cup
Curd - ½ Cup
Milk - 2-3 tbsp as needed

Bharali Mirachi

Ghee for tadka - 2 tsp
Curry leaves - 3-4
Bharali mirachi - 1-2 (this is specially stuffed and dried chilli, you can use regular green chilli if you don’t have this)
Salt to taste
Coarsely ground peanut powder (I learned this trick - adding peanut powder from one of my friend)
Fresh coriander to garnish

Recipe

1. Soak poha in water for just a couple of minutes and immediately drain the water from it.
2. Now add salt, peanut powder (if using) and mix it really well
3. Prepare tadaka with ghee, add jeera when ghee is hot enough. Once jeera starts crackling add chillies, curry leaves to it.
4. Now add the tadaka to poha mixture. Let it cool and then add curd and start mixing everything. Add little milk to adjust the consistency. Garnish with cilantro and dahi pohe are ready to serve.

Note

I also use tsp of metkut powder (special maharashtrian mixture, made up of different dals, wheat, rice and spices). It gives really nice flavour and aroma to poha