Yes you can take with Upma poha or dosa At day time, but avoid curd at nighttime
Yes you can have dahi with your breakfast, but you should avoid milk tea, coffee, along with your breakfast. If you are having cold. Cough then avoid.
Hlo,
Yes, you can have homemade dahi (curd) with upma, poha, or dosa, but in an Ayurvedic way so that digestion and Agni remain balanced. Since you feel energized and satisfied, your digestion is likely good 👍
🥣 Ayurveda View on Dahi with Breakfast ✔️ When it is BENEFICIAL Homemade, freshly set dahi (not sour) Consumed in small quantity Properly modified to suit digestion
❌ When it causes problems Very sour dahi Cold from refrigerator Taken plain, especially in the morning
✅ How to Take Dahi with Upma / Poha / Dosa (Correct Method) ✔️ Best Form 👉 Takra (spiced buttermilk) – this is ideal in Ayurveda Method (Simple): 2–3 tbsp homemade dahi Add ½ cup lukewarm water Churn well Add: A pinch of rock salt (saindhava) A pinch of roasted jeera powder Optional: a little ginger juice
💡 This improves digestion, prevents Kapha formation, and supports gut health.
🕘 If You Want to Eat Dahi Directly (Not Takra) You may take: 2–3 tablespoons only At room temperature Add: A pinch of jeera powder or black pepper Avoid sugar ✔️ Best with dosa or poha ⚠️ With upma → prefer takra, not plain dahi
❌ Avoid These Combinations Dahi + idli (heavy + kapha increasing) Dahi + fruits Dahi + milk Dahi at night
🌿 Ayurvedic Mini-Prescription (Daily Routine) Morning Agni support: 👉 Warm water with a few drops of lemon or ginger tea Breakfast: Upma / Poha / Dosa Side: Takra (preferred) or limited modified dahi
Tq
- ✅ Prefer fresh, homemade dahi (slightly set, not too sour). - ✅ Limit to 2–3 tablespoons with your breakfast. - ✅ Add spices (cumin, coriander, mint) if you want to enhance digestion. - ❌ Avoid combining with very oily or fried breakfast items. - ❌ Don’t consume dahi late at night.
Recommendation for You Since you feel energized and satisfied after upma, poha, or dosa, adding a small portion of homemade dahi a few times a week is perfectly fine. It will support digestion, immunity, and overall wellness. If you want to make it even more Ayurvedic, try turning it into spiced buttermilk (takra) alongside your breakfast.
Warm Regards Dr. Anjali Sehrawat
Hello Thanks for asking, that’s a super common and important question about food, especially for someone your age (53). Bit dont worry we are here to guide you 😊
CAN YOU EAT HOMEMADE YOGURT WITH UPMA, POHA AND DOSA?
Short answer: Yes, but with some ground rules.
What Ayurveda Says About Yogurt
In Ayurveda, yogurt is thought to be: * Heavy * A bit clogging * Increases Kapha (one of your body’s energies) * Slightly sour
Now, upma, poha, and dosa are grain-based breakfasts that are also pretty heavy. Mixing heavy foods the wrong way can mess with your digestion, especially after 50 when your digestive fire naturally cools down a bit.
2. When It’s Totally Fine to Have Yogurt with Breakfast
You can have a little bit of homemade yogurt if:
– You feel good and satisfied after eating (like you said). – Your digestion is humming along (no gas, bloating, or feeling weighed down). – It’s not cold or rainy outside. The yogurt is: * Fresh (made that day) * Stirred a bit * Not cold from the fridge
The best way to have it is:
* As buttermilk, not thick yogurt. * Add a pinch of roasted cumin powder and a pinch of rock salt. This makes it easier to digest.
3. When You Should Skip the Yogurt with Breakfast
Don’t have yogurt if you have: * Frequent colds, coughs, sinus issues, or allergies. * Heartburn, bloating, or a heavy feeling. * Stiff joints or morning body aches. * A tendency towards high Kapha (like weight gain or feeling sluggish).
❌Definitely avoid:
* Eating yogurt with dosa every single day. * Having yogurt first thing in the morning during winter. * Cold, sour, or day-old yogurt.
Better Choices (Healthier Ideas)
Instead of yogurt, try switching things up with: * Warm veggie sambar. * Thin buttermilk. * Plain warm water or water with cumin. * Coconut chutney (just a little).
** How Much?** For yogurt: just 2-3 tablespoons. And don’t have it every day – 2-3 times a week is perfect.
At 53, focus on: * Having a breakfast that’s light, warm, and easy to digest. * Keeping your digestive fire strong. * Controlling Kapha.
Homemade yogurt isn’t bad for you, but how and how often you eat it is more important than what it is.
Warm Regards Dr. Snehal Vidhate
YES YOU CAN HAVE HOME MADE DAHI WITH UPMA POHA OR DOSA BUT IT SHOULD BE TAKEN WITH CERTAIN CARE DAHI IS HEAVY AND COOLING IN NATURE SO IT IS BETTER TO TAKE IT ONLY WHEN DIGESTION IS STRONG AND WEATHER IS NOT COLD
DAHI SHOULD ALWAYS BE FRESH HOME MADE AND TAKEN IN SMALL QUANTITY IT SHOULD NEVER BE TAKEN ALONE IT IS BETTER WHEN MIXED WELL WITH FOOD
AVOID TAKING DAHI DAILY AND AVOID IT IN THE EVENING OR NIGHT MORNING OR LUNCH TIME IS BETTER
IF YOU EVER FEEL BLOATING ACIDITY HEAVINESS OR MUCUS AFTER DAHI THEN IT SHOULD BE AVOIDED
FOR BETTER DIGESTION YOU CAN ADD A LITTLE ROASTED CUMIN POWDER OR DRY GINGER POWDER TO THE DAHI
BUTTERMILK IS ALWAYS A BETTER OPTION THAN DAHI FOR REGULAR USE
LISTEN TO YOUR BODY IF YOU FEEL LIGHT AND COMFORTABLE AFTER HAVING DAHI WITH THESE BREAKFASTS THEN IT IS ACCEPTABLE FOR YOU
Avoid curd only at night. In morning and afternoon you can take with out any concern.
Yes you can consume homemade curd with upma, poha, dosa But avoid in case of heaviness, cold, sinus and also avoid in night time
Hello
Dahi is basically of heating potency and has a heavy (guru) guna affecting slowing of digestion.
✔️Ayurveda mentions Honey, Sugar, Black Pepper, Long Pepper, Cummin seed Powder as anupanam to be taken with dahi.
✔️Remember anything in moderation is ok but if exceeded in consumption can cause ill effects.
❌If you are diabetic, having hyper tension or any kind of heart and also kidney related disorder Avoid dahi
❌Avoid dahi in Summer, Autumn and Spring season
❌Avoid SALT with dahi
✔️Consume it in Winter and Monsoon with the above mentioned ANUPANAM
YES, it is Safe. Rice and Wheat are sweet (Madhura) and cooling. They combine well with Curd (Dahi). In fact, Dahi-Chura (Curd-Poha) is a traditional nourishing meal.
Condition: Ensure the food is not piping hot when you mix the curd. Never heat curd or mix it into boiling food, as this destroys the good bacteria and creates toxins (Ama). Eat them side-by-side or let the food cool slightly.
2. With Dosa (Fermented Rice + Urad Dal) Use Caution / Avoid Daily. Why: Dosa batter contains Urad Dal (Black Gram). In Ayurveda, the combination of Urad Dal and Curd is heavy (Guru) and can be clogging (Abhishyandi). Risk: consuming this daily can lead to skin issues or sluggish digestion over time.
Solution: For Dosa, swap the thick Curd for Spiced Buttermilk (Takra). It aids digestion and is chemically lighter than curd.
The Daily Dahi Rule According to Ayurveda, eating plain Curd every day causes inflammation (Shopha). To make it safe for daily use: Add a pinch of Rock Salt (Sendha Namak), Black Pepper or Sugar/Jaggery. This neutralizes the blocking property of the curd.
Regards Dr Gursimran Jeet Singh MD Panchakarma
HELLO,
AYURVEDIC VIEW ON DAHI (curd) DAHI IS -heavy -sour -heating after digestion It increases kapha and pitta is not used properly, but when taken correctly ,it can support digestion and strength
COMBINING DAHI WITH UPMA, POHA AND DOSA These foods are -made from grains/semolina/rice -generall light to moderate in digestion when freshly prepared
Ayurvedically, homemade dahi can be taken with these foods, with conditions
WHEN IT IS SUITABLE -Taken in. the morning or late morning (never at night) -in small quantities -when digestion feels strong (as in your case) -especiall beneficial if you feel dry, light, or hungry soon after meals
WHEN TO BE CAUTIOUS Avoid or limit dahi if you experience -heaviness -gas. or bloating -excess mucus, cold or sinus issues -acidity or burning sensation
BEST WAY TO CONSUME DAHI (Very important) According to Ayurveda, plain dahi should rarely be eaten alone
Do this instead -add a little roasted cumin powder -add black pepper or ginfger -or convert it into buttermilk by adding water and spices
This makes it -lighter -easier to digest -less kapha aggravating
QUANTITY AND FREQUENCY -2-3 tbsp is ideal -a few times a week is perfectly fine -avoid daily large bowels of dahi with breakfast
THANK YOU
DO FOLLOW
DR. MAITRI ACHARYA
