It’s not Diwali if there is no Dahi Pohe for breakfast immediately after our ritual, paste-and- scrub- heavy ex-foliating baths.
Pohe are… just a sec!
A quick look up on Wikipedia reveals that they, in fact, are ” a dehusked rice which are flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids.”
OK? You get them in most Indian shops and probably Tesco.
For some reason, they are typical of the Western part of India that we come from and hence (probably) play a major part in this ritual Diwali breakfast.
Here is how you make Dahi (yoghurt) Pohe
Diwali Dahi Pohe
A marathi dish of yoghurt and pohe mainly eaten for breakfast during Diwali.
- 100g Pohe
- 100g of plain yoghurt
- 1 tsp. cumin seeds
- 1 deseeded chilli (green)
- 1 tbs. sunflower oil
- Salt to taste
- Coriander to garnish
The quantity of yoghurt here is pretty approximate. Use more or less as necessary
|Soak the pohe for a couple of minutes. Drain. |
|Mix them with the yoghurt and salt. |
|Heat the oil in a small pan and fry the cumin seeds and green chilli until the cumin seeds are brown. |
|Pour this mixture into the Dahi Pohe mix and stir. |
|Garnish with coriander and stir |