Maharashtrians celebrate Poha or beaten rice like no other state in India. Kanda Pohe, Batata Pohe, Vangi Pohe, Kolache Pohe, Peas Poha … I can go on and on with the list of the recipes. Today it is the turn of another recipe called Dadpe Pohe.
This is a simple recipe made with thin pohe (patal pohe) and involves no cooking apart from the tempering. It makes for a great tea-time snack and can be made quickly when you have unexpected guests as well.
I had originally posted this recipe in 2012, when I learnt of it from Swapna Shirwalkar. Today I made it again and decided to include a step-by-step pictorial and also update the photos. 🙂
Thank you Swapna for this recipe of Dadpe Pohe that has now become a staple in our home.
How to Make Dadpe Pohe
Dadpe Pohe is an easy to make snack made with beaten rice in Maharashtra. It involves no cooking (apart from the tempering) and is as healthy as it is delicious.
- 2 Cups Patal Pohe, Thin Poha
- 1 Cup Finely Chopped Onion
- 3/4 Cup Finely Chopped Tomato
- 2 tbsp Lemon Juice
- 1 tsp Sugar
- Salt to Taste
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/3 Cup Peanuts
- 1/2 tsp Turmeric
- 2 Large Pinches Hing, Asafoetida
- 2-3 tsp Finely Chopped Green Chillies
- 1/3 Cup Grated Coconut
- 1/4 Cup Finely Chopped Coriander
In a large bowl, add the onion, tomato, sugar, and salt.
Using your hand, mix well while mashing the onion and tomato a bit.
In a pan, heat the oil.
Add the mustard seeds and let them crackle.
Add the peanuts and stir-fry till the peanuts start to pop.
Add the cumin seeds and stir-fry for 10 seconds.
Turn off the heat.
Add the green chillies, turmeric, and asafoetida.
Add the tempering to the onion-tomato mix.
Add the lemon juice and mix well.
Add the pohe.
Using a light hand, mix well till the pohe and the onion-tomato mix are integrated. Ensure that you use a light hand or the pohe will disintegrate.
Garnish with grated coconut and coriander.
- I forgot to add the coriander to the final garnish so it does not appear in the photos. 🙁
- If you want to make this in advance, then keep the onion-tomato mix, tempering and pohe separate till just before you want to serve. Because we use the thin variety of pohe here, the Pohe will disintegrate if kept too long.
- If you cannot find the thin variety of beaten rice, then use the regular pohe. Sprinkle about 2-3 tbsp water (ideally coconut water) on it, mix and set aside for 5 mins.
- In my recipe, I added the tempering and lemon juice to the onion-tomato mix. Traditionally, these are added after the onion-tomato mix and Pohe have been mixed. I do this for two reasons. 1. I find that the flavours are better incorporated into the Dadpe Pohe. 2. I don't like to mix this pohe too many times as the thin beaten rice is rather delicate.