Masala Poha (Masala phanni phovu)

Poha is a very famous dish. Aayi prepares some 3-4 types of poha. I like this one very much. Phova pitto is used in a variety of dishes like this. But aayi uses the Sambar powder for this. It tastes great. (I will blog about ‘phova pitto’ soon).

‘Phanna’ means ‘Tadka’ and ‘phovu’ is ‘poha’ in Konkani. The name ‘Phanni phovu’ is used because tadka(tampering) is used in this dish. We usually make different dishes with poha. To broadly classify them,
– “kalayle phovu” poha mixed with coconut and other things, no heating of any ingredients.This is prepared usually prepared for evening snack. I will blog about them soon. This has atleast 3-4 types in it.
– “phanni phovu”,where in the ingredients are heated or cooked

Poha (avalakki) of medium thinkness 2 cups
Onion 1
Potato 1
Sambar powder ½ tea spn
Mustard seeds, Urad daal ½ tea spn each
Sugar ½ tea spn
Turmeric a pinch
Curry leaves 7-8
Oil/ghee 1 tea spn
Coriander leaves (Optional) 3-4 strands
Grated Coconut (Optional) 1 tbl spn

Soak poha in water and squeeze out the water. Keep it aside for 5 minutes, so that poha becomes soft.
Heat oil/ghee and add mustard seeds and urad daal. When they start spluttering, add curry leaves. Add finely chopped onion and fry till onions turn slightly brownish is color. Add potatoes cut into very small pieces. Add turmeric, if required, sprinkle some water (do not add more water), cover and cook till potatoes are cooked. Add poha, sugar, salt, sambar masala and mix well. Garnish with coriander leaves and coconut. Serve hot.

Serves : 4
Preparation time : 20min

14 thoughts on “Masala Poha (Masala phanni phovu)”

  1. I will post Pathrode soon Preeti. But do u know where I can get those leaves?? I dont think they are available here.So it might not be possible for me to post the picture :(.

  2. You get the leaves at the chinese store. They are called “Taro leaves” in chinese. I’ve used them when my MIL was here and they are just as good.

    When you post the recipe,please mention the exact cooking time. I avoid making them because I’m unsure of how long they should be steamed.

  3. Hi Shilpa ….Why dont you post the recipe of Kanda powa or batata powa (called by two different names in Maharastra)

  4. Aha. I must try this with sambhar powder next time.

    I also add some roasted peanuts and sprinkle some namkeen on top at the end. Makes for a crunchy poha.


  5. hi Shilpa,
    Once i made poha but the poha’s taste was some thing like it has been soaked in water for long and i soaked it only for 5 min,also the poha i used was thin,i have a full packet of thin poha and am not knowing what to do with it.can u pls help?

    Shilpa: Shruthi, you should not soak the thin poha. You should just sprinkle a handful of water after mixing it with all ingredients. If you soak it, it becomes watery.

  6. nice! my mom makes similar one…only difference uses a bit of garam masala instead of sambar powder…and squeezes half a lime at the end…yummy!!

  7. Hi shilpa
    love ur blog!! keep it up! do u happen to know the recipe fr kumta masala for thin(patal) poha??if so pl do post it!!regards

  8. Hi Shilpa,
    I really liked ur narration..Feel very homely..When we are far away from our native place and far from the loved ones of our older generation…ur posts are really soothing..though i comes here to check ur recipes..i like the ‘story line’ that u write before each recipe..Keep it up.
    I am a tamilian, but would go to mookambika temple in kollur once in every six months, or when ever i get vaccation during my college days. One of our family friends is an adiga doing the puja inside the temple, so we stay at their home. It’s like enjoying our vaccation there..So each time i read ur post, it reminds me of my good olden says in Kollur.. 🙂
    Thanks for that..

  9. I got lots of appreciation as it was very tasty.Hats off to your ideas! At first, i was not confident about the outcome. But the response was over overwhelming. Thankyou once again.

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