Dadpe Pohe | A Healthy Snack from Maharashtra

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.

Dadpe Pohe | A Snack from Maharashtra
Dadpe Pohe | A Snack from Maharashtra

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 | A Snack Recipe from Maharashtra
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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.

Course: Snack
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
  • 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
For Tempering
  • 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
For Garnish
  • 1/3 Cup Grated Coconut
  • 1/4 Cup Finely Chopped Coriander
Getting Started
  1. In a large bowl, add the onion, tomato, sugar, and salt.

  2. Using your hand, mix well while mashing the onion and tomato a bit. 

  3. Set aside.

The Tempering
  1. In a pan, heat the oil.

  2. Add the mustard seeds and let them crackle.

  3. Add the peanuts and stir-fry till the peanuts start to pop.

  4. Add the cumin seeds and stir-fry for 10 seconds.

  5. Turn off the heat.

  6. Add the green chillies, turmeric, and asafoetida.

  7. Mix well.

Mixing the Dadpe Pohe
  1. Add the tempering to the onion-tomato mix.

  2. Mix well.

  3. Add the lemon juice and mix well.

  4. Add the pohe.

  5. 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.

  6. Garnish with grated coconut and coriander.

  7. Serve immediately.

Recipe Notes
  • 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. 


Veyinchina Atukulu – Stir-Fried Poha – A Quick and Easy Snack

Veyinchina Atukulu - Stir-fried Aval or Beaten Rice

The past couple of months have been quite hectic both on the personal and professional front. This typically means, I work late or even on weekends. This past Saturday, I was deep into a proposal when I suddenly found a snack and a tumbler of coffee materialize beside my laptop. I looked up to see my favourite snack of fried beaten rice or Veyinchina Atukulu made by my father.

This snack atukulu, poha, aval, or beaten rice. It needs just four ingredients, all of which are very easily found in Indian homes. However, it needs a bit of patience.

Serves: 4

Time: 15 minutes


  1. Atukulu, Poha, Aval, or Beaten Rice – 2 Cups
  2. Red Chilli Powder – 1 tsp
  3. Salt to Taste
  4. Oil – 1.5 tbsp

Method to Make Veyinchina Atukulu

  1. Over low to medium heat, in a largish flat-bottomed pan or kadai, heat the oil.
  2. Add the poha and mix well immediately.
  3. Over low to medium heat, stir-fry the poha till well-fried and slightly puffed.
  4. Turn off the heat.
  5. Add salt and red chilli powder.
  6. Mix well.
  7. Serve immediately with some Filter Kaapi (Filter Coffee) or Masala Chai.


  • Use a flat-bottomed pan, if possible. This helps the poha cook fast and evenly.
  • Do not use a high-flame as then only some of the poha will fry and the rest will remain raw.

Veyinchina Atukulu

Nimmakaya Atukula Pulihora or Elumichai Aval

I make Poha, Atukulu, or Beaten Rice for breakfast every week. I make it in very many different ways as:

Today I am presenting Nimmakaya Atukula Pulihora, which is a easy-to-make snack or breakfast; it is light yet filling. It is a variation of Nimmakaya Pulihora which is made with rice.

Atukula Pulihora - Andhra Style Beaten Rice with Lemon

Atukula Nimmakaya Pulihora or Elumichai Aval (Beaten Rice with Lemon)
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Breakfast
Cuisine: Indian
Servings: 4
Author: Aruna Panangipally
  • Cups Atukulu/Poha/Beaten Rice - 1.5
  • tbsp Peanuts - 2
  • tsp Udad Dal - 1
  • tsp Rai/Mustard Seeds - 1
  • Red Chillies - 3 or 4
  • tbsp Lemon Juice - 3
  • tbsp Oil - 1
  • Salt to Taste
  • Pinches Turmeric - A Couple of
  • Leaves Curry - A Few
  1. Soak the beaten rice in water for about 30 seconds.
  2. Drain and set aside in a colander for about 30 minutes.
  3. In a kadai/wok, heat the oil.
  4. Add mustard seeds and let them splutter.
  5. Add udad dal and fry till light brown.
  6. Add the peanuts and split red chillies.
  7. Fry till the peanuts start to pop.
  8. Add the curry leaves and turn off the heat.
  9. Add the soaked beaten rice, salt, and turmeric.
  10. Mix well.
  11. Add the lemon juice and mix well.
  12. Set aside for 10 mins.
  13. Serve the Nimmakaya Atukula Pulihora.
Recipe Notes
Do not soak the beaten rice for too long, otherwise it will turn to mush.

As with any dish with lemon, if you serve this immediately it will taste too sour.

Nimmakaya Atukula Pulihora - Elumichai Aval