This is a traditional breakfast served on the second day of Diwali, known as Naraka Chaturdashi. This day celebrates the slaying of Naraka by Krishna, metaphorically killing all the evil deeds committed in the past. I remember that as children we were coaxed out of bed at the crack of dawn, and Aai (mom) or Ajji (grandma) would massage our faces, hands, and legs with fragrant oils, followed by a coarse paste of sandalwood and saffron and send us for a hot bath. We wore new clothes as we sat down to devour a breakfast of Dahi Pohe. I make dahi pohe every once in a while through the year but most definitely on Naraka Chaturdashi.

The recipe is similar to dahi bhaat and pohe is nothing but dried and flattened rice that cooks almost instantly. However, the texture, taste, and consistency of pohe are different than rice and they also tend to be a bit sweeter. Very simple to put together, this is a filling meal that also balances out the fried and sugary treats that have been consumed and will be consumed through the entire week of Diwali. I remember eating dahi pohe to the sounds of crackers and fireworks bursting outside in the semi-darkness, chilly and fragrant Diwali mornings.

In the US it is difficult to get all this done early in the morning as most of us have to leave for work, hence I tend to carry out the same sequence at dusk instead of dawn when we are all home for the night and ready to enjoy a leisurely meal.

Which pohe to use?

Pohe come in two varieties: thick and thin. Anytime you need to soak the pohe for a recipe use the thick variety, such as for dahi pohe or kande pohe. The thin variety is used mainly in chivda and dry snacks where it is either deep or shallow fried and then mixed with nuts and spices.

Step by Step

1. Rinse 2 cups pohe in a strainer or colander under running water and allow to rest. The pohe will become soft and spongy as they rest.
2. Fry some papads and stuffed dried chillies for the topping (optional).
3. Grate 1 tsp fresh ginger
4. Chop 1/4 cup cilantro
5. Rinse and chop 4-5 fresh curry leaves (optional).
6. 1 green chilli, finely chopped

6. Take a large bowl and add the soaked pohe to it
7. Add 1 cup plain yogurt
8. 1.5 cups milk
9. 1.5-2 tsp salt (to taste)
10. Prepare the tempering by heating 1 tbsp oil in a kadhai or pan
    • Add 1 tsp mustard seeds, lightly cover the pan and allow them to sputter completely
    • Add 1 tsp cumin seeds
    • a pinch asafetida
    • grated ginger and green chillies

11. Pour the tempering on to the pohe
12. Add the chopped cilantro and curry leaves
13. Mix everything gently and taste for salt, add more if needed
14. Serve with papads, pickles, or fried stuffed chillies
15. The dahi pohe will thicken as they stand and you will need to add more milk to loosen them if you serve them over several hours. You can warm up 1/2 cup of milk and add them to the dahi pohe just before serving.

Print Recipe

5 from 1 vote

Dahi Pohe

This is a traditional breakfast served on the second day of Diwali, known as Naraka Chaturdashi but is a great way to start any morning of the year, especially in summer. A simple mix of pohe (flattened, dry rice), yogurt and milk is tempered with mustard and cumin. The recipe is similar to dahi bhaat and I remember eating dahi pohe to the sounds of crackers and fireworks bursting outside in the semi-darkness, chilly and fragrant Diwali mornings.

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Breakfast, Brunch

Cuisine: Indian

Keyword: breakfast, dahi poha, dahi pohe, fodni, poha, pohe, seasoning, yogurt

Servings: 6

Author: Madhavi

Ingredients

• 2 cups thick pohe (flattened rice)
• 1 cup plain yogurt
• 1.5 cups milk
• 2 tsp salt
• 1/4 cup chopped cilantro
• 3-4 fresh curry leaves, chopped optional
• 1-2 fresh green chillies, chopped finely
• 1 tsp grated ginger fresh
• Fried papad and stuffed chillies to garnish and serve

Instructions

• Rinse 2 cups pohe in a strainer or colander under running water and allow to rest.
• Fry some papads and stuffed dried chillies for the topping (optional).
• Grate 1 tsp fresh ginger
• Chop 1/4 cup cilantro
• 1-2 green chillies, finely chopped
• Take a large bowl and add the soaked pohe to it
• Add

  1 cup plain yogurt

  1.5 cups milk

  2 tsp salt
• Prepare the tempering by heating 1 tbsp oil in a kadhai or pan
• Add 1 tsp mustard seeds, lightly cover the pan and allow them to sputter completely
• Add 1 tsp cumin seeds

  a pinch asafetida

  grated ginger

  green chillies
• Turn off the heat and let stand for a minute
• Pour the tempering onto the pohe
• Add the chopped cilantro and curry leaves
• Mix everything gently and taste for salt, add more if needed
• Serve with papads, pickles, or fried stuffed chillies
• The dahi pohe will thicken as they stand if you make them ahead of time and you will need to add more milk to loosen them before serving. Warm up 1/2 cup of milk and add them to the dahi pohe just before serving.