Curd poha also known as dahi poha is a temple style curd rice made with poha instead of rice. This dahi poha is made with flattened rice, whole spices, yogurt, milk is a refreshing summer meal. Slight variation of this dahi poha dish is made across Maharashtra during Janmashtami is known as gopalkala.
Curd Poha Recipe (Dahi Poha)
Curd poha is one of the first dishes I ever made, long before I even knew about its origins. Later I realised that it is one of the most popular dish in Maharashtra region called as gopalkala. it is made during Janmashtami, and is slightly different that the version I am sharing here.
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Gopalkala has coconut, cucumber mixed and simple tempering with cumin, ginger is added. Even though this dish has slight variation than the original, I strongly recommend trying this version.
About Curd Poha (Dahi Poha)
Have you ever tasted curd rice in temples and wondered how it gets that unique flavour. I have tried recreating that taste at home, but never succeeded. Until today, I have found the secret ingredient. It is nothing but the humble “Dry ginger”.
Yes, you heard it right. Dry Ginger powder added to your curd rice or curd poha gives the authentic temple flavour. If you are a fan of curd rice, then I strongly urge you to try this temple style version of curd poha.
This is a no cook version, only a slight bit of cooking required. Like tempering and boiling milk. You can easily make this in less than 15 minutes. This dahi poha taste so delicious, you can even have this for breakfast or pack in lunch box.
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Make sure to thick poha, preferably white. Thick poha gives perfect rice like mouth feel and texture to the end product.
Whenever I use poha, I wash them once before using in any dishes. So I rinsed them in water once and then soaked it in hot milk. Soaking for 15 minutes soften the poha and gives best texture.
To get the perfect flavour of dahi poha, use lots of chana dal and urad dal in tempering. It not only adds crunchy texture but add a nutty flavour. Be generous with chillies, curry leaves as they add so much flavour.
Ingredients
- Poha – I used slightly thick flattened rice for this dish so it holds the shape better and give rice like mouth feel. I used white poha, you can use red rice poha as well.
- Curd – use not sour, fresh yogurt. Greek style yogurt is best since it gives creamiest curd poha.
- Milk – boiling hot milk is added to poha to soften it and get the right texture.
- Dry Ginger Powder – one of the main ingredient to get the temple like aroma, flavour and taste to your curd poha. Toast them and crush them fresh for better taste. You can use dry ginger powder as well.
- Tempering – for tempering use whole spices and lentils. Chana dal, urad dal, dry red chillies, green chillies, asafoetida, curry leaves, mustard, ginger is used.
- Oil – you can use oil or ghee for tempering. While ghee adds flavour.
Step by Step Pictures
Dry Ginger Powder
1)Dry roast dry ginger in a pan for 2 minutes on each side to toast them.
2)Once toasted, cool them and take them in a small blender or mortar and pestle and crush them. Set aside.
Poha Mix
3)Take poha in a bowl, add in some water and strain the water immediately.
4)This is to rinse the poha.
5)Now add in the hot milk into the poha and mix well. Cover and set aside for 15 minutes for the poha to soften.
6)After 15 minutes the poha must have softened well. Now add in salt and mash the poha slightly till it is mashed.
7)Mashing the poha makes the curd poha slightly creamy.
8)Add in yogurt into the poha. I prefer using thick yogurt.
9)Now to give the temple flavour and touch, add in dry ginger powder and mix well. Don’t skip this step, this totally elevated the humble curd poha to a whole new level. It gives the authentic temple style taste. Mix this well and set aside while we make the tempering.
Tempering
10)Now make the tempering. Heat oil and add in chana dal and urad dal and let them fry for 1 minute.
11)Now add in all the ingredients given for tempering in the hot oil and let it fry for a minute.
12)This is your tempering.
13)Pour this tempering over the mashed poha mixture and mix well.
14)Taste and adjust the salt.
15)Serve with pickle.
Expert Tips
- If you are making it like gopalkala, add finely chopped cucumber, coconut into the mixture.
- Make sure to use thick variety of white poha, red rice poha can be used as well.
- Soak the poha in hot milk softens them better. Greek yogurt is preferred for creamy texture.
- Be generous with chana dal and urad dal which adds crunchy nutty texture.
- You can add finely chopped carrots as well.
- Don’t skip the dry ginger, it adds an unique aroma to the dahi poha.
Storage
Dahi poha can be made and stored in fridge for few hours. It thickens as it rests, so you might need to add more milk or yogurt at the time of serving.
FAQ
Q: Can I use red rice poha for this dish?
yes you can use red rice poha, it makes the end dish slightly different in colour.
Q: Can I skip dry ginger powder in this dish?
Don’t skip the dry ginger, it adds an unique aroma to the dahi poha.
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Curd Poha Recipe (Dahi Poha Recipe, Gopalkala)
Curd poha also known as dahi poha is a temple style curd rice made with poha instead of rice. This dahi poha is made with flattened rice, whole spices, yogurt, milk is a refreshing summer meal. Slight variation of this dahi poha dish is made across Maharashtra during Janmashtami is known as gopalkala.
Nutrition
Nutrition Facts
Curd Poha Recipe (Dahi Poha Recipe, Gopalkala)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
