Dadpe Pohe

Dadpe Pohe is a classic Maharashtrian breakfast made with poha/ flattened rice. The word ‘Dadpe‘ means hidden/ pressed or under weight in Marathi. This dish gets its unique name because of the method of preparation. Unlike the other Poha variations, this is not cooked ;the only cooking involved is the tempering. Pohe along with coconut water, onion , tomatoes, cucumber is mixed, covered and macerated and is finished with basic tempering.

Dadpe Pohe is very popular around the coastal areas of Maharashtra, in the Konkan region where coconut grows in abundance. I learnt this recipe from my mother – in – law. She is an excellent cook and pohe is her specialty. A must have during her haldi – kunku programs.

Usually, the recipes call for the thinner variety of Pohe. But if you don’t have thin pohe you can still make this. Depending on the type of Pohe you have, you will have to adjust the quantity of coconut water accordingly. Don’t forget to check the notes for more tips. There are many possibilities of what veggies you can add. You just have to mix everything and keep it covered so that the flavours are well absorbed.

Dadpe Pohe

Recipe by Samrudhi MaheshCourse: Breakfast, snacksCuisine: MaharashtrianDifficulty: Easy

Servings

2-3

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

20

minutes

A classic Maharashtrian breakfast recipe.

Ingredients

• 2 cup Poha

• 1 Medium Onion- chopped

• 1/2 cup chopped tomato

• 1/4 cup peanuts

• 1/2 cup cucumber- chopped

• 1 tablespoon Lime Juice

• Salt – to taste

• 1/2 tablespoon Sugar

• 2 Green chilies

• 1/2 – 3/4 cup Coconut water (depending on type of pohe)

• 2 tablespoon oil

• 5-6 curry leaves

• 1 teaspoon Mustard seeds

• pinch Asafoetida/Hing

• 1/2 inch ginger- grated

• 1/4 cup Coriander Chopped

• grated coconut- for garnish

Directions

• In a mixing bowl, add in chopped onions, tomatoes, cucumber, sugar, salt, and lime juice. Using your hands mix everything in with a slight pressure.
• Then add in poha. Sprinkle coconut water onto the poha mix. Increase or decrease the amount of coconut water as per your requirement. Mix everything well. Cover it with a lid or a plate and set aside for 10- 15 minutes.
• Once the pohe has absorbed all the juices and all the flavours are infused you can prepare the tempering. Heat oil in a tempering pan. Once it is heated, add in peanuts and sauté for a minute or two until they start turning brown. Remove the peanuts and add it to the poha.
• In the same oil, add in the mustard seeds, once they splutter add in cumin seeds, curry leaves. Add in the green chilies and ginger and sauté for a few seconds. Lastly, add asafoetida and shut the flame.
• Pour the tempering on the poha and mix well but gently.
• Serve it right away with a garnish of fresh coriander and coconut.

Notes

• During summer you can add kairi (raw mango) to dadpe pohe.
• If you don’t have coconut water you can use regular water.
• You can use pomegranate seeds if you like.
• Adjust the quantity of coconut water depending on the type of pohe. Start by using 1/4 cup of water and check if you require some more.
• There are no limitations on what you can add in dadpe pohe. You can skip onions if you like. You can add grated carrots peas as per your liking. Dadpe pohe can easily be customized to suit your preferences.

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