Dadpe Pohe is a Maharashtrian recipe that gives an amazing twist everyday rice flakes. Pohe, rice flakes, or Flattened rice is a breakfast staple in most Maharashtrian homes. There is more than one way to prepare delicious poha. Kanda Poha has a lot of onions in it. Similarly, the batata poha has potatoes and no onion in it. The kanda batata poha is the most common variety and has both onions and potatoes in it. The taste varies quite a lot if you alter the poha ingredients. Dadpe pohe recipe uses raw, unwashed poha, which is mixed with vegetables and tempered with very aromatic ingredients.
It is salty, slightly sweet, and wholesomely delicious. The raw poha in dadpe pohe gets softened because of the moisture that is released by the vegetables. You won’t be able to tell the poha is uncooked; it absorbs the flavors so well.
Dadpe Pohe Recipe is spicy, sweet and makes for a perfect breakfast or an evening snack served along with a cup of Hot Ginger Tea.
Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)
Ingredients for Dadpe Pohe
|Thin poha / Chivda poha||3 cups|
|Grated fresh Coconut / Nariyal||⅔ cup|
|Fresh Dhania / Cilantro||2 tbsp|
|Peanut / Mungfali||½ cup|
|Ginger Chilli paste||1 tbsp|
|Lime juice / Nimbu ras||1 tbsp|
|Sugar / Chini||1 tsp|
|Rai /Mustard seeds||½ tsp|
|Kadi patta / Curry leaves||8 -10|
|Hing / Asafoetida||pinch|
|Salt||as per your taste|
Prepping for the Dadpe Pohe
1)Dice up the vegetables keep aside in a bowl.
Method for making the Dadpe Pohe
1)In a big mixing bowl add the diced onions followed by the diced tomatoes, then the lime juice, sugar and salt.
2) and now using clean hands mix everything in with a slight pressure for just 30 seconds.
This will help the onions and tomatoes to start sweating and release some liquid.
3)Then add the grated fresh coconut, chopped up dhania,the ginger chilli paste and now using a spoon mix everything in.
4)Once properly mixed keep it aside
5) and add oil to a kadi and once the oil is hot add the rai which is mustard seeds and once they sizzle then add the curry leaves which is kadi patta followed by hing and the peanuts and fry them for 1-2 minutes or until the peanuts colour changes to a darker shade.
6)Then remove it from the flame and keep it aside.
7)And now add the thin poha to the bowl in which you have the onions and tomatoes and give it a gentle mix.
8)Once mixed then add the fried peanuts and again give it a good mix.
Guys remember to do this very genty or else your poha will break or become clumpy and now our dish is ready to serve so remove it in a plate
9)And garnish it with a little fresh coconut and dhania.
Also do remember to make this dish right before serving it or else it will become too wet and wont taste that good.