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A simple, no-cook Goan breakfast of flattened rice, sweet jaggery, and fresh coconut. This traditional dish is ready in minutes and offers a delightful start to the day with its soft texture and gentle sweetness.
For 4 servings
Prepare the Poha
Combine Ingredients
Mix and Rest
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A simple, no-cook Goan breakfast of flattened rice, sweet jaggery, and fresh coconut. This traditional dish is ready in minutes and offers a delightful start to the day with its soft texture and gentle sweetness.
This goan recipe takes 10 minutes to prepare and yields 4 servings. At 356.54 calories per serving with 3.74g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Serve
For a richer flavor, mix in 1 tablespoon of melted ghee along with the other ingredients. Note that this makes the dish vegetarian, not vegan.
For extra crunch and nutrition, add a handful of chopped cashews or almonds.
Add small pieces of ripe banana to the mix just before serving for a fruity variation.
Poha is rich in healthy carbohydrates, providing a quick and sustained source of energy to start your day without causing a sudden spike in blood sugar.
As a fermented food, poha acts as a probiotic and is very light on the stomach, making it easy to digest and beneficial for gut health.
The combination of poha, which is often fortified, and natural jaggery makes this dish a good source of iron, helping to prevent anemia.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily metabolized by the body for energy.
One serving of Kalayile Phovu (approximately 1 cup) contains around 355 calories, primarily from carbohydrates from the poha and jaggery, and healthy fats from the coconut.
Yes, it is a relatively healthy breakfast option. Poha is a good source of carbohydrates and iron, is low in gluten, and easy to digest. Jaggery provides minerals, and fresh coconut offers healthy fats. However, it is high in sugar, so it should be consumed in moderation, especially by those monitoring their sugar intake.
It is strongly advised not to use thin poha. Thin poha is very delicate and will turn into a mushy paste when rinsed with water, ruining the texture of the dish. Thick poha is sturdy enough to be rinsed and still hold its shape.
Kalayile Phovu is best served immediately after preparation. If made ahead, the poha can become dry or, conversely, too soggy as the jaggery melts completely. For best results, enjoy it fresh.
While jaggery provides the authentic flavor, you can substitute it with an equal amount of brown sugar, coconut sugar, or date syrup. The taste and color will be slightly different.
Yes, this recipe is naturally vegan as it contains no dairy or animal products. It is also considered low-gluten. While poha is made from rice, which is gluten-free, there can be a risk of cross-contamination during processing, so those with celiac disease should use certified gluten-free poha.