Goan Style Dhayanche Fov Recipe (Curd Poha Recipe)

A goan delicacy made with beaten rice and fresh thick curd flavoured with cardamom.

Raksha Kamat
Goan Style Dhayanche Fov Recipe (Curd Poha Recipe)
1076 ratings.

During Diwali various types of dishes using poha or beaten rice are prepared in Goa. This Dhayanche Fov is one such recipe which is prepared in most of the Goan houses on the eve of Diwali. “Dhayanche” means “mixed with curd” and “fov” means beaten rice. Along with this dish, Goans also prepare Milk poha, bataat fov/ avalakki bhaat, poha in coconut milk, poha in jaggery, etc.

It is very rare to find dishes made using curd in Goa. But this is a traditional dish offered as naivedyam during Diwali. This dish tastes really good due to the sweetness of sugar and cardamom flavor. You can simply whip this dish in a few minutes for a quick breakfast with Masala Chai.

Here are a few more Goan recipes that could interest you

  1. Goan Kaju Curry Recipe (Spicy Goan Cashew Nut Curry )
  2. Goan Mackerel Curry (Bangdyache Hooman) Recipe
  3. Amlechi Uddamethi Recipe (Goan Raw Mango Curry)
  4. Goan Chicken Stew Recipe

Cuisine: Goan Recipes
Course: Snack
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

15 M

Cooks in

0 M

Total in

15 M


4 Servings


  • 1/2 cup Poha (Flattened rice)
  • 1 cup Hung Curd (Greek Yogurt)
  • 2 tablespoon Sugar
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1 pinch Salt

How to make Goan Style Dhayanche Fov Recipe (Curd Poha Recipe)

  1. To prepare Dhayanche Fov Recipe/ Goan Style Curd Poha, wash the beaten rice and keep it aside for 10 minutes.

  2. To a mixing bowl, add thick curd, sugar and salt. Beat this till curd becomes smooth and the sugar gets dissolved in it.

  3. Peel the cardamom pods and crush the seeds using mortar and pestle.

  4. Add this to the curd and sugar mixture.

  5. Add the washed beaten rice to curd and sugar mixture and mix well.

  6. Serve Dhayanche Fov Recipe/ Goan Style Curd Poha during tea time or as a breakfast with sandwich of your choice.