Mixed poha (Kalayile phovu)

I have already given the introduction to this here.

This is the simplest of pohas prepared in this way. This was a must in all Konkani wedding breakfasts along with upma. But these days idlis and wadas have replaced this traditional dish.

I could not get the red color to this poha because of the chili powder. The large stock of chili powder that I have here gives very good taste but the color is pathetic.

Poha/avalakki (thin) 1 cup
Coconut (fresh) ½ cup
Jaggery 1 tea spn
Phova pitto 1 tea spn

I tried this dish with medium thick poha, but taste was not at all something like the original thin poha.

Dissolve jaggery in 1-2 tea spn water (Usually black color jaggery, which is in thick liquid state is available at our native, is used for this dish. But since it is not available here, use normal jaggery).

Add salt, coconut and ‘phova pitto’ and mix well with hand. Now add poha and mix (if required sprinkle some water, just to make the poha soaked. Since thin poha is used, it gets mushy if more water is added).

Serves: 2
Preparation time: 5mins

27 thoughts on “Mixed poha (Kalayile phovu)”

  1. Shilpa,is this more sweet or a hot dish?….I have lot of Poha at home waiting for a release…I think I could try this some day…sounds quite simple too…but I’ll have to make the phova pitto first…so little bit of a job…

  2. Shynee, This is a spicy dish with a sweetish tinge to it. There is one version without using the powder. I will post that soon.

  3. Hi Shilpa ……In native place it is served with mooga/channa dali usli also. I do not have pova pitto here. I make a seasoning of mustard, a little haldi pd, chilli pd and dhania jeera pd. Then i add grated coconut and crushed jaggery and mix well with a little water. Once all is blended, then i add the thin powa. You can you red chillis also in the seasoning and crush them very well, at the mixing. I make the usli with this. Thanks for sharing.

  4. Hi Shilpa,
    My mother-in-law makes this dish with Sambar powder at times. Sometimes without any spice mix too. She often serves it with ‘Shvyaan Usli’ (vermicelli Upma). I love it.

  5. “Usually black color jiggery, which is in thick liquid state is available at our native ” – sounds like blackstrap molasses. You can buy it in the USA, Wholefoods, Trader Joe’s and other health food stores carry it.

  6. Thanks Aruna, Vaishali.
    Vidya, Thanks for the info. I will check for the molasses :). I never thought black jaggery will be available here.

  7. thanks for the information about phova pitto, all thease days i was using sambar powder, taste not so good. i will make it very soon. thanks.

  8. thanks for the information about phova pitto, all thease days i was using kolbo pitto, taste not so good. i will make it very soon. thanks.

  9. Thanks a lot for the above recipe. I was always worried about the whole procedure(from scratch).finally found a easy method and tastes too good.

  10. Hello,

    I was going thro’ your today’s poha recipe and it took me to a link on “Phova Pitto”, a masala poweder. Can you please tell me other dishes in which we can use this masala powder.


    Shilpa: Manjula, I have updated the phova pitto post. Please check out.

  11. Hi Shilpa,

    I had never used thin poha before – and your post inspired me to try mixed poha out. I made this for a snack – and have a question about the texture of the dish.

    I know the poha isn’t soaked, you just sprinkle water on it to moisten it – so when you eat a bite, the texture should have no dry/slightly crunchy pieces right? You should add enough water to moisten it through – is that right? The reason I ask is, when I did this, my poha started sticking together in small clumps and breaking up a little. Is that the expected texture?


    Shilpa: Minti, when you make this, add water in steps instead of adding at once. Just add a handful first and mix it very well with hand. Leave it for 2 mins or so and see if all the poha has got moistened. If not, then only add little more. Break out any lumps formed by hand. There should not be any lumps, if the poha breaks, thats fine because that is expected. Some people even leave some poha dry, but I don’t prefer that because it becomes extremely difficult to eat.

  12. Shilpa ,

    Is this what we call Dadpe pohe?
    Or is it the one without the poha pitto called that?


    shilpa: Sorry, don’t know.

  13. I do not agree that thin poha makes better pohe. Rather it’s thick poha that makes awesome poha.You can soak it in water…wait for it to fluff up ( use a strainer)…and the poha comesawesome.Maharashtrian style…separate…thin poha only makes for some crispy, oily alternative. Try it with thick Poha…i promise it will come better.

    Also, try adding muttar ( green peas) …and cant callit konkani without coconut!


    Shilpa: Here the poha is not heated and this is not similar to Maharastrian pohe(which requires thick poha). This kind is always made with thin poha. But again, it is your choice, if u want to make with thick variety, you can do that :).

  14. Hi , i love reading your blog. The recipes are nice , well written and easy to prepare. I just tried kalayile pohe and it turned out fantastic. I simply loved them. Thanks for the wonderful recipe.

  15. Hi Shilpa,
    This is one of my favorite snack. Thanks for sharing. As am unable to find thin poha here, noted down recipe and will give a try in India this weekend. Wish you and your family A HAPPY DIWALI. Love to Ishaan.

  16. This was awesome.. Just as I remember from my youth.. my best friend is a Prabhu and she used to always have this in her tiffin… 🙂

  17. I thank you for this recipe. I had a manglorian friend whose mom used to prepare this every time we used to be at her place. The taste still lingers in my mouth.

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