Discover the 7 Varieties of Poha Every Family Savors During Diwali in Goa!

When Diwali arrives in Goa, it's not just the lamps that light up; kitchens across the state come alive with the aroma of “fov,” the Goan name for poha or beaten rice. Far from being just another breakfast dish, fov is a star of the festival, finding its way into homes in at least five, even up to seven, distinct varieties. Were you thinking Diwali was all about fireworks and sweets? Think again. In Goa, Diwali’s best-kept secret is the heartwarming, flavor-packed tradition of making different types of poha, lovingly prepared and shared by families as a symbol of abundance, unity, and the joy of togetherness.

Why So Many Types of Poha?

Goan Hindus have long embraced the tradition of making multiple poha varieties, especially for Narak Chaturdashi, the first day of Diwali. This isn’t just about culinary diversity; the different versions cater to all tastes (sweet, savory, creamy, tangy), allow use of fresh harvest ingredients, and symbolize the region’s agricultural bounty. Sharing poha with neighbors and friends seals bonds within the community.

The Star 7 Varieties of Goan Diwali Poha (Fov)

1. Doodhantle Fov (Poha with Milk)

The most beloved sweet version is made by soaking poha in sweetened warm milk and flavored with cardamom. Sometimes garnished with nuts and dried fruits. It’s creamy, mild, and the classic Diwali breakfast in Goan homes.

2. Batat Fov (Potato Poha)

Goa’s take on the savory, Maharashtrian-style poha. Flattened rice is tossed with boiled potatoes, onions, turmeric, green chilies, mustard seeds, and sometimes grated coconut. Comforting, spiced, and always filling—perfect for festive mornings.

3. Dhaiyanche Fov (Curd Poha)

A refreshing, no-cook treat made by mixing poha with fresh curd (yogurt), sugar, grated coconut, and a pinch of salt. This version brings a cooling contrast to Diwali’s usual rich foods and is gentle on the tummy.

4. Rosantle Fov (Poha with Coconut Milk)

A decadent sweet made by soaking poha in coconut milk and sweetening it with jaggery, sometimes with a hint of cardamom. In some homes, bananas are added for a tropical twist. Rich, lush, and deeply satisfying.

5. Godanche Fov (Jaggery Poha)

Simple but loaded with flavor, Godaanche Fov is poha mixed with grated coconut and melted jaggery. No cooking necessary! Some add a dash of spice—like elaichi (cardamom), for fragrance and warmth. This is the “quick fix” sweet, ready in minutes.

6. Kalayille Fov (Dry Poha with Coconut)

This “dry” version uses desiccated coconut mixed with poha, sweetened with jaggery, and enlivened with a touch of black pepper or spices. It’s lighter than the coconut milk variety and great for snacking through the day.

7. Takantle Fov / Kadyentle Fov (Buttermilk or Kokum Poha)

A tangy twist using buttermilk or kokum. Poha is soaked in tempered buttermilk or kokum water, often with green chilies, mustard seeds, and a tadka of curry leaves. This version is unique, with a zingy flavor profile that stands out from the rest.

More Than Just Food: The Ritual

On Diwali morning (especially Narak Chaturdashi), families rise early, bathe after the symbolic burning of Narakasura, and gather for a poha feast. Dishes—free of onion, garlic, and ginger- are served on banana leaves, and blessings are exchanged (Ovlani). Alongside poha, Chanyachi Usal (white peas), chutneys, laddoos, and fried snacks might be found on the table.

An essential joy of Diwali in Goa is sharing food. Plates of freshly made fov varieties are exchanged among neighbors, joining Hindu and Catholic friends in a gesture of unity that extends beyond the kitchen. Any leftovers? They’re transformed into “kitkitayille fov,” a sweet mash-up that ensures nothing goes to waste.

Your Invitation: Will You Try It This Diwali?

This Diwali, why not savor a piece of real Goa? Prepare a few of these fov recipes, gather loved ones, and experience the true flavor of togetherness—and maybe share a plate with a neighbor, just as Goans have done for generations.