Aambat Goad Pohe is a delicious breakfast dish which does not require any cooking except a tempering in the end. It can be prepared in a very less time and requires very little ingredients. It has a subtle sweet and sour taste and is devoid of any spices except the dry red chillies used to temper it. I got to learn this recipe from my mom, who developed this dish taking ideas from two different dishes! Don’t go by the looks of this dish, as in reality, it tastes absolutely delicious!
In NKGSB cuisine of Karwar and also in the Maharashtrian and South Indian cuisine, you can find umpteen number of dishes made from flattened rice which come in three types of thickness, i.e. thin, medium thick and very thick. Again you get flattened rice made from basmati rice and also from red rice! The flattened rice is used to make savoury as well as sweet dishes and sometimes in dosas and cutlets too. And believe me, every dish made from the flattened rice/poha/pohe, is always simply delicious! Then whichever cuisine it might belong too!
For more such dishes, do take a look at the following recipes too……
1. Masala Phov
Here’s the recipe for the delicious and healthy Aambat Goad Pohe….
Prep Time : 30 min
Serves : 4
- 2 cups Jaadey Pohe (Thick Flattened Rice)
- 1 1/4 cup Chopped Onion (1 large onion)
- 1/2 cup Fresh Grated Coconut
- 4 tsp Sugar
- 2 tsp Lemon Juice
- Salt to taste
For The Tempering :
- 4 tsp Oil
- 1 1/4 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 2 Dry Red Bedgi Chillies…. To be adjusted as per preferred spiciness
- To make Aambat Goad Pohe, first soak the thick pohe in sufficient clean water for about half a minute or till they become soft.
- Immediately drain out all the water and squeeze tightly the soaked pohe with your palms and transfer to a mixing bowl.
- Squeeze out the water from all the soaked pohe. This step has to be done quickly, else the pohe might turn soggy.
- If using the medium thick variety of pohe, then instead of soaking them, place them in a sieve and wash them with sufficient water.
- Toss the sieve slightly and set aside with the pohe. When the pohe are well puffed, add them to mixing bowl.
- In the meantime chop the onions finely and add to the mixing bowl.
- Add to it the sugar, coconut and salt to taste.
- Mix well and adjust the taste as desired. And the lemon juice and give it a good toss.
- Heat a small kadhai and add oil it. Add the mustard seeds and as soon as they splutter, add the asafoetida and the deseeded dry red chillies. Saute for half a minute till the chilles become crisp.
- Pour this tempering over the prepared pohe. Crush the red chillies with your fingers into the pohe.
- Mix well the entire mixture.
- Serve these delicious Aambat Goad Pohe for your morning breakfast or for the evening snack with a sprinkle of some Lasun Shev if desired accompanied by some hot Masala Chai!