Fodni Fov is a traditional breakfast dish in Goa. This is also known as Kande Pohe in Maharashtra. Usually made for breakfast or as an accompaniment to tea in the evening.
Fodni means Tadka, hence the name – Fodni (tadka) Fov (Poha).
The important part is cleaning the poha. Use very less water and dont’ soak the poha in it. It will break and turn soggy. The cleaning has to happen in a few seconds. I’ve explained the way we do it below.
We had this for a late breakfast today. I learnt this from my hubby, he makes it amazingly tasty! Here’s his recipe.
2 or 3 cups of Thick Poha (beaten rice)
2 small onions (optional)
2 green chillies or 1/2-1 tea spn chilli powder
1/2 tea spn mustard
1/4 tea spn garam masala (optional)
1 strand of curry leaves (approx 10)
4 tbl spn freshly grated coconut (optional)
pinch of turmeric powder
pinch of hing
2-3 tbl spn oil
salt to taste
Heat oil in a non-stick pan and add mustard and hing. Wait for the mustard to splutter. (This is the fodni)
Add the curry leaves and fry for some time. Now add the onions. Fry for 2-3 mins. Add the green chillies.
Fry till the onions turn pinkish.
Now add the turmeric, chilli powder (if not using green chillies), and salt. Fry till the onions are cooked.
I didnt’ add coconut while preparing, hence added it while serving. This is how it’s done in Maharashtra. While in Goa, we add the coconut while preparing the pohe.
Also, Saraswats dont’ add onions and add a little sugar to the preparation.
Enjoy this tasty breakfast 🙂
Tip: Add a tomato (chopped), after frying the onions for a different version.