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A delightful Goan breakfast of flattened rice tossed with fresh coconut and sweet jaggery. This no-cook dish is simple, quick, and bursting with traditional coastal flavors, perfect for a light meal or festive treat.
Prepare the Poha: Place the thick poha in a large sieve. Rinse it under cold running water for about 20-30 seconds, moving it around gently with your fingers. It's crucial not to over-wash or soak it. Drain all excess water completely and set aside for 5-10 minutes. The poha will absorb the residual moisture and become soft and fluffy.
Mix the Base: In a large mixing bowl, combine the softened poha, grated jaggery, fresh grated coconut, turmeric powder, and salt. Use your hands to gently mix everything together. The warmth from your hands will help the jaggery melt slightly and coat the poha flakes evenly, giving it a beautiful golden hue.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once the ghee is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds. Immediately add the asafoetida, finely chopped green chili, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant. Be careful not to burn the spices.
Combine and Serve: Pour the hot, sizzling tempering over the poha mixture in the bowl. Mix gently but thoroughly with a spoon or spatula to distribute the flavors. Serve immediately while the tempering is fresh and aromatic.
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A delightful Goan breakfast of flattened rice tossed with fresh coconut and sweet jaggery. This no-cook dish is simple, quick, and bursting with traditional coastal flavors, perfect for a light meal or festive treat.
This goan recipe takes 15 minutes to prepare and yields 4 servings. At 369.52 calories per serving with 3.74g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Add 2 tablespoons of roasted peanuts or cashews along with the tempering for extra crunch and flavor.
Garnish with pomegranate arils or finely chopped banana just before serving for a fresh, fruity element.
Simply substitute the ghee with an equal amount of coconut oil for the tempering to make the dish fully plant-based.
Add a pinch of cardamom powder (elaichi) along with the jaggery and coconut for a sweet, fragrant aroma.
Poha is rich in healthy carbohydrates, providing a quick and sustained release of energy, making it an excellent breakfast choice to start your day.
Flattened rice is a light and easily digestible food. It acts as a probiotic and is gentle on the digestive system, preventing bloating and promoting gut health.
Jaggery is an unrefined sugar that is a good source of iron, which is essential for blood production and preventing anemia.
One serving of Kalayle Fov contains approximately 370-400 calories, making it a substantial and energy-boosting breakfast or snack.
Yes, it can be a healthy choice. Poha is a good source of carbohydrates and is light on the stomach. Jaggery provides iron and minerals, and coconut offers healthy fats. It's a balanced dish, best enjoyed in moderation as part of a varied diet.
Absolutely. The recipe is almost vegan by nature. Just replace the 2 teaspoons of ghee with coconut oil for the tempering to make it 100% plant-based.
It is essential to use thick poha, also known as 'Jada Poha' or 'Thick Beaten Rice'. Thin or medium varieties will absorb too much water, become mushy, and will not hold their shape.
This dish is best served fresh, immediately after preparing. If made in advance, the poha can become dry and the coconut may not taste as fresh. The entire process takes only 15 minutes, so preparing it fresh is highly recommended.