Dadpe Pohe Recipe (Maharashtrian Poha)
The Dadpe Pohe Recipe is a delightful Maharashtrian evening snack crafted with flattened rice. In this recipe, the poha or flattened rice is not cooked; instead, it is mixed with raw onions, tomatoes, and grated carrots, turning soft with the juices released from the veggies. The dish is then elevated with a flavorful tadka featuring mustard seeds, asafoetida, peanuts, and curry leaves. Thin poha or flattened rice is preferred for this spicy and sweet recipe, making it an ideal evening snack that pairs perfectly with a cup of hot ginger tea.
Ingredients
- 2 cups Poha (Flattened rice), thin variety
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 1/2 Carrot (Gajjar), grated
- 1 tablespoon Coriander (Dhania) Leaves, finely chopped
- 2 tablespoons Sev, thin variety
- 2 tablespoons Fresh coconut, grated
- 1 teaspoon Sugar
- 1 tablespoon Lemon juice
- Salt, to taste
Ingredients to make Tadka
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 2 tablespoons Raw Peanuts (Moongphali)
- 1 Green Chilli , finely chopped
- 2 teaspoons Oil
Instructions
- To begin making the Dadpe Pohe Recipe, dry roast the thin variety of poha or flattened rice and keep aside.
- Save a teaspoon of chopped onions, tomato, grated carrot and grated coconut for the garnish later.
- Now take a bowl, add the roasted poha, chopped onion, tomato, grated carrot, grated coconut, lemon juice, sugar and salt and mix well with the hands. Leave it to soak in the juices for 10 minutes.
- Heat oil in a small tadka pan, add the mustard seeds, asafoetida and let it crackle.
- Add the curry leaves and let it splutter. Add the green chili, peanuts and saute until the peanuts are roasted well.
- Add this tadka over the softened poha and mix well.
- To serve, take a portion of the prepared Dadpe Pohe Recipe in a bowl or plate, garnish with the remaining chopped onion, tomato, grated carrot, grated coconut, coriander leaves, nylon sev.
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