Goan Rasatle Fov Recipe

Fov, Poha or Pohe in coconut milk is a tasty treat and Goan Diwali staple!

Rastle Fov is a classic Goan Dish made for Diwali. Made with coconut milk and poha recipe this recipe is sweet and tangy with spicy undertones.

Anybody lucky enough to visit Goa during Diwali is in for a treat! This is Goa as you’d never expect to see it. In the true spirit of the festival of lights, you’ll see beautiful lighting all around the streets, effigies of Narakasur burnt with sheer joy, glittering celebrations everywhere and at the centre of it all, a unique spread of food that is sure to take you by surprise.

The usual Diwali spread of Ragi Chakli Recipe, No Syrup Rava Ladoo Recipe, Besan Ladoo Recipe, Chivda and Sweet Poha is a part of the evening. Plus Ammade Che Karam, and Chana-Cho Ros, Batat Fov (made with potatoes in place of onions)also graces the table. But Poha, or as we call it, fov gets the spotlight.

I can guarantee you that you shall have never seen so many varieties of poha on one table. Rasatle fov is made with a delicious poha that is made from boiled rice aka ukde tandul. You only have to eat it to believe it.

Contents:

• Rasatle Fov and me
• Why make MSK Goan Rasatle Fov Recipe 
• How to make Rasche Pohe
• For Your Questions
• Some Diwali Recipe you will like too
• Recipe card
• Pin for later

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Rasatle Fov and me:

My relationship with Rasatle Fov:

I have the unique status as a Kannadiga married to a Maharashtrian who considers himself to be a Goan! Our Diwali is usually a crazy blend of traditions and customs that leave everyone’s heads spinning.

Truly, I have never seen my entire family agree on anything until it comes to the grumbling about waking up at the crack of dawn for the aarti. (Apeksha’s note: Every year she’s absolutely merciless about it, but it’s worth it for the breakfast!)

Contrary to their popular use as just a breakfast food, fov is part of the Diwali spread or faraal. In Goa, Diwali celebrations continue until Tulsi Vivaah. Every day, you’ll see more and more variations of poha, each tastier than the last.

My absolute favourite is obviously this, rasatle fov. As is the custom, every year we visit many of our friends and family for Diwali. At each house, no matter how full I am, I cannot help but eat this dish.

Rasatle Fov is generally the sweetened coconut milk and jaggery. But this recipe by my friend Vidya is different. At her place the Rasatle Fov has a flavour that is unbelievable.

At the end of the evening, I am so full, my husband always asks me if he should roll me into bed. I have no regrets!

Why make MSK Goan Rasatle Fov Recipe:

Poha is a healthier food item being a delicious seasonal recipe this Poha in coconut milk is

• Unique
• Vegan
• Is easy to make
• Poha is definitely healthier
• Perfect for the season
• Make-ahead

How to make Rasche Pohe:

Ingredients:

These are the ingredients you will need. For the exact measures, please check the recipe card.

• Fov or pohe/ beaten rice

For the Chutney:

• Cumin seeds
• Peppercorns
• Kashmiri chilli powder
• Asafoetida
• Coconut, freshly grated
• Salt to taste

For the Ras:

• Coconuts, freshly grated
•  Tamarind juice
• Jaggery grated (adjust as per taste)

Substitutes:

• Though the local brown beaten rice is very tasty I have used the commercial variety often and it works.
• If you cannot get brown Poha use white poha the thick kind (not the one used to make chivda).
• The original recipe calls for 4 kashmiri chillies I have used the powder. A tablespoon is enough but adjust to suit your taste.
• The asafoetida has to be very fragrant here, we use what is called Shankar Chaap Hing.
• You can adjust the tamarind and jaggery to your taste.

Method:

The workflow in making a delicious Rastle Fov

• Soak the tamarind in water and extract thick juice.
• Dissolve jaggery in the tamarind water and set it aside.

Making the Chutney:

• Roast the cumin seeds, pepper, chillies, and the asafoetida without oil till get a delicious aroma.
• In the grinder add the cooled cumin seeds, pepper, chillies, asafoetida and coconut.
• Grind to a very fine, smooth paste use water as needed. However your chutney should be thick.

The traditional method of making coconut milk:

• In the blender add the grated coconut and little water.
• Grind to a smooth paste you can add water but add very little at a time.
• Strain the mixture with a fine sieve, cheesecloth.
  • Press the coconut with the back of the spoon or palms to get maximum juice in a bowl. This is a thick liquid called “das ras /thick coconut milk” in Konkani.
• Now transfer the squeezed coconut back into the mixer andd water.
  • Extract the juice again in a similar way. Collect the juice in another vessel this is the “patal ras /thin coconut milk”.
• Repeat the process yet again and collect the juice and add to the thin coconut milk.
• Refrigerate both the coconut milk bowls.

Putting together the Rasatle Fov:

• Wash the beaten rice in running water in a colander.
• Mix the thin coconut milk with jaggery and tamarind juice. Set aside.
• Transfer to a bowl and add 2-3 tablespoon chutney.
• Mix well till beaten rice is coated with the chutney.
• Add the thin coconut milk mixture to the beaten rice.
• Check the seasonings and adjust the taste. It should be tangy, sweet but sour taste. The mixture will be watery.
• Put the container in the fridge. Let it chill.
• The fov/ beaten rice will absorb all the water and thicken it.

How to serve:

• Portion out some of the Rastle fov from the fridge to a serving bowl.
• Add the thick coconut milk mix.
• Serve with some salt and chilli powder to account for individual atstes.

How to store:

• The chutney ccan be stored in the freezer for about a month.
• The poha once mixed in the coconut milk is best finished by the next day.

This is an old recipe that I had published on 6th April 2014. Updating the post now for SEO purposes and new pictures.

For Your Questions:

Protips:

• Mix the beaten rice in the thin coconut milk early in the morning and chill it. Generally, it’s made early in the morning and served later during the day.
• I have given a huge quantity here as it is made for visitors too.
  • Beaten rice will swell when soaked.
  • For one serving the standard ¼ cup of unsoaked beaten rice will be enough. Adjust as per taste the rest of the seasonings.
• I generally use 3 terra pack 200 ml each to make my coconut milk.
  • I add ½ a pack of coconut milk and 1 ½ cups water and make my thin coconut milk. The rest is thick coconut milk that use as needed.

Some Diwali Recipe you will like too:

Recipe card:

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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