Masala Phov (flattened rice), is a quick and healthy pohe dish prepared by my grandmother especially on the first day of Diwali. It is a breakfast dish from the NKGSB cuisine of KARWAR.
This recipe doesn’t require cooking and is very easy to prepare. The smoke (called dhuvan in konkani language) given to it with a hot coal makes it very delicious! One more option was given to me by a friend of mine and that is to temper the pohe. I have shown both in the picture as well as the recipe.
2 cups Thick phov/pohe (flattened rice)
1 cup Onion…. chopped finely
3/4 cup Fresh grated coconut
4 tsp Sugar… to be adjusted
1 tsp Red chilli powder… to be adjusted
1 1/2 tsp Corriander powder
1 tsp Cumin powder
Salt to taste
For tempering as per the second option :
1 tbs Oil
1 tsp Mustard seeds
1/4 tsp Asafoetida
1/4 tsp Turmeric powder
For the smoke flavour :
1 piece charcoal
1. First soak the thick pohe in sufficient water for about half a minute and immediately drain and squeeze dry.
2. In a mixing bowl, mix together all the above mentioned ingredients except the ones for tempering.
3. Check seasoning and sweetness. Add more sugar if desired.
4. In the meantime heat a piece of charcoal over direct flame till red ambers are visible. Remove from flame and place in a small bowl which should be kept in the centre of pohe. Our a few drops of oil over it and close lid tightly for a minute.
5. This imparts a unique smoky flavour to the pohe.
6. For the other option, after the smoke is done, heat oil in a small kadhai and add the mustard seeds. When they splutter, add the asafoetida and the turmeric powder. Switch off the heat and pour the tempering over the prepared pohe. Mix well.
5. Serve the Masala Phov immediately after preparation. Easy and delicious dish… for breakfast and even for tiffins!
If charcoal is unavailable, then the pohe can be made without the smoke flavour and still taste delicious!
If preparing on the first day of Diwali, then garnish with homemade Sev or chiwda before serving