Dadpe Pohe (Flattened Rice Dish)

- Submitted by Trupti

(Daddape Pohe, Maharashtrian Poha)

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Pohe is every Maharashtrian households healthy anytime snack. It is made with lots of variations. Pohe has many types too - Thin, Thick, Red etc. Preparations of pohe also has many variations. Some of which I grew up with are Kande Pohe, Batata Pohe, tail theekhat meeth pohe, dudh pohe, dahi pohe, daddape Pohe etc. In konkan region coconut is in abundance. So I guess dadpe pohe might have originated from those coastal areas.

Dadpe Pohe is a traditional Maharashtrian dish made with flattened rice, peanuts, coconut, onions and spices. Cooking time is very less for this dish.

Recipe for Dadpe Pohe

Preparation time: 15 minutes
Cooking time: 2 minutes
Serves : 4

Ingredients

• Thin Poha - 3 cups
• Dry roasted, peeled groundnuts (peanuts) - 1/2 cup
• Onions - 2 big (finely chopped)
• Half fresh coconut - scrapped
• Fresh coriander leaves - 1/2 cup (finely chopped)
• Green chilies - 8-9
• Lemon - 1 (juiced)
• Curry leaves (kadipatta) - 2 springs
• Salt and sugar - as per taste
• Oil - 3 tbsp
• Mustard seed - 1/2 tsp
• Cumin seeds (jeera) - 1 tsp
• Asafoetida (hing) - 1/4 tsp
• Turmeric (haldi) powder - 1/4 tsp

Method

1. Sieve the thin poha. Take it in a bowl.
2. Add to it roasted groundnuts ,finely chopped onion, fresh coriander, scrapped coconut, lemon juice, salt and sugar.
3. Now mix everything properly with hand ( don’t use spoon to mix).
4. After mixing, press the mixture tightly.
5. Cover the pressed mixture with lid.
6. In a tadka pan, heat oil, temper with mustard seeds, cumin seeds (jeera), asafoetida (hing), turmeric powder, curry leaves (kadipatta) and green chilies.
7. Allow the tadka to splutter.
8. Pour the spluttered tadka immediately on pressed poha mixture and give a very good mix.
9. Garnish with freshly scrapped coconut and fresh finely chopped coriander leaves. Serve.

Serving Suggestion

• Serve this daddape Pohe with coffee / tak / tea.

Tips

• Please note that for Daddape Pohe, mixing all ingredients to poha with hands is the key to taste.

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