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.
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.
2CupsPatal Pohe, Thin Poha
1CupFinely Chopped Onion
3/4CupFinely Chopped Tomato
Salt to Taste
2Large PinchesHing, Asafoetida
2-3tspFinely Chopped Green Chillies
1/4CupFinely 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.
Mixing the Dadpe Pohe
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.
Happy New Year! One of my missions in 2016 is to eat healthier and the first step in this direction is to use fresh seasonal produce as much as possible. As I look around me, I see loads of winter vegetables and am eager to use many of them in the next few days.
One of the vegetables that I see piles of everywhere are fresh and tender peas. I can eat freshly shelled peas by themselves all the time and I do too. I was looking for ways to use this wonderful vegetable when I chanced upon Chura Matar (aka Chooda Matar). Once I read the recipe, I was quite eager to try it as it would make a welcome change from the Matar Poha that I make. I was quite curious as to how it would taste because it used milk for soaking the poha and then a Garam Masala to add spice. When I made it, I was quite pleased with the taste of Chura Matar as it was quite different from the Matar Pohe and the level of spice was just right for the wintry days we are having.
I can see why this Chura Matar is so popular as a breakfast or snack in Benaras (aka Varanasi). This dish has quite the potential to become a regular breakfast item in my home. 🙂
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.
Time: 15 minutes
Atukulu, Poha, Aval, or Beaten Rice – 2 Cups
Red Chilli Powder – 1 tsp
Salt to Taste
Oil – 1.5 tbsp
Method to Make Veyinchina Atukulu
Over low to medium heat, in a largish flat-bottomed pan or kadai, heat the oil.
Add the poha and mix well immediately.
Over low to medium heat, stir-fry the poha till well-fried and slightly puffed.
While Bhopalis the administrative capital of the Indian state of Madhya Pradesh, Indore is its cultural capital. Indore is a city that I came upon late in life; courtesy my mother. Amma was in-charge of a large project in this city and would travel to Indore as frequently as twice a month. Many a time she would stay put there for a week or two.
In the early days, there were 3 things I associated with Indore:
The awesome food stuff would bring back from there:
Rich, melt-in-your-mouth sweets
A spicy, tangy sandwich masala
Spicy Indori Sev
Lovely clothes that mom got from Mhow near Indore; especially smart smocked salwar kurtas
The perennially late flights! 🙁
Amma used to return by this puddle-hopper which followed the Delhi-Jaipur-Bhopal-Indore-Mumbai route and it was always, but always late. Since I worked near the airport those days, I would offer to pick her up. More often than not, the flight which was due at about 7:30 PM would land at 9:30 PM or later!
Then I got to visit this marvellous city and I was floored. Since then I associate it with genteel, cultured people; some wonderful palaces; and some buffalo-sized stuffed tigers that I saw in the local palaces and museums. And of course, some wonderful food! The local food is to die for. Because this city is a confluence of many cultures; you will find a variety of food here.
Let me talk about just one of the may food items that caught my fancy; Indori Poha.
We stayed on a campus which had monkeys and peacocks all over the place. Boy, were those peahens raucous or were they raucous! But the campus was a place away from the city and on the banks of a large, serene lake. We had some lovely walks on the campus in the evenings and early mornings.
Since we were honoured guests from Mumbai, the staff at the guest house treated us to sumptuous meals whenever we ate in. One of the fondest memories I have is of the wonderful, soft, fluffy, and spicy Indori Poha that we were served for breakfast. I absolutely loved the crunchy, spicy sev that it was garnished with. Very my kind of food.
Ever since, it is one of my favourite versions of Pohe to make at home. It can be a wonderful start of a day; especially a rainy day like today! 🙂
Time: 45 minutes
Pohe or Beaten Rice – 2 Cups
Onion – 1 Large
Green Chillies – 3 or 4
Mustard Seeds or Rai – 1 tsp
Fennel or Saunf – 1 tsp
Peanuts – 3 tbsp
Grated Coconut – 4 tbsp
Oil – 1 tbsp
Turmeric – 1/4 tsp
Sugar – 1/2 tsp
Chopped Coriander Leaves – 1 tbsp
Asafoetida – A Pinch
Curry Leaves – A Few
Indori Sev – 1/2 Cup
Lemons – 2 small
Salt to Taste
Using a colander, wash pohe under running water for a couple of minutes.
Set aside for at least 30 mins to drain.
Chop the onions finely.
In a kadai, heat the oil.
Add mustard seeds and wait till they splutter.
Add the peanuts and fry till they are golden brown.
Add slit green chillies and saunf.
Fry for a minute.
Add onions and fry till they turn transparent.
Add asafoetida, turmeric powder, salt, sugar, and curry leaves.
Stir fry for about a minute or till the sugar dissolves.
Add the pohe and mix well.
While still warm, divide into four servings.
Garnish each serving with freshly grated coconut, finely chopped coriander leaves, and a generous helping of Indori Sev.
Just before you eat, squeeze 1/2 a lemon over each portion and mix well.