Dhayatle Fov | Curd Poha

Dhayatle Fov or Curd poha recipe with step-by-step photos and instructions.

A quick, easy and healthy recipe, curd poha is one of the traditional recipes prepared on numerous occasions like Janmashtami, Diwali and Tulsi Vivah. ‘Dhai‘ means curd and beaten rice are called ‘fov‘ in Konkani. Hence it is called ‘dhayatle fov’ in Konkani. On the day of Diwali, different types of poha like batat fov, god fov (sweet poha), rosatle fov, dhayatle fov etc. are prepared along with chanyachi usal.

Flattened rice (beaten rice) is rice that is flattened into flakes. Here rice is parboiled before flattening and hence it requires little or no cooking at all. Furthermore, just washing it with water makes it swell up and ready to use in any dish of your choice.

Dhayatle fov or curd poha is prepared by mixing washed beaten rice and curd. This is then tempered with cumin seeds (jeera), curry leaves, asafoetida and green chilli.

Do try out my chanyachi usal and other poha recipes below this Diwali.

Chanyachi Usal

Sweet Poha (God Fov)

Rosatle Fov (Poha in coconut milk and jaggery)

Tips to prepare curd poha (dhayatle fov)

1. Use medium-thick beaten rice for this recipe.
2. Use fresh curd for this recipe. Do not use sour curd.
3. Curd poha should be served immediately as the curd starts soaking up the beaten rice and makes it thick.
4. If it turns thick after sometime add a little curd.

How to prepare dhayatle fov?

1. Wash beaten rice or fov with water only once. Drain the excess water completely. Meanwhile, beat the curd with a whisk to remove any lumps.

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2. Add the curd to the washed beaten rice (fov). Also, add sugar and salt. Mix everything well.

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3. Heat oil. Add cumin seeds (jeera). Allow it to splutter.

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4. Add hing (asafoetida), curry leaves and green chilli.

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5. Add the tempering to the curd poha mixture. Mix well.

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6. Serve immediately.