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Dadpe pohe is a delicious Maharashtrian breakfast recipe made with thin variety or poha tossed with fresh coconut along with herbs & spices.
It is a healthy & filling snack recipe that is easy to make. Very unique in taste and texture.
This is a vegan, beginner & bachelor-friendly recipe that comes together in just around 20 minutes.
This is a quick breakfast dish can be made in just under 15 minutes if you have scrapped coconut at hand.
You will find this dadpe pohe made in almost every Maharashtrian household for morning breakfast or evening snacks served along with tea.
At home, I often make them for light dinner or lunch as it’s quite filling and satisfy my hunger pangs.
To make this Maharashtrian dadpe pohe, a thin variety of poha is used. Many add, fried peanuts also and toss them in the poha for that extra crunch.
What is Dadpe Pohe?
Dadpe or Dadapne means pressing or keeping an item underweight. Just like the “Dum” process.
After all the ingredients are mixed with poha it is covered with a lid so that all the flavours are absorbed by the thin poha and they become soft so that they can be easily eaten.
Here we are not soaking poha as we do in kande pohe and neither are we going to cook the poha.
Hence a thin variety of poha is used which soaks all the flavours from coconut, spices & herbs that are tossed in.
Once all the ingredients are mixed in a bowl, we need to cover the pohe for about 10-15 minutes for the poha to get soft and infused with all the flavours. This process is called dadapne.
But if you are in a hurry, then sprinkle 2-3 tablespoons of coconut water or normal drinking water over the poha to help it get moist and can be served immediately.
Unlike kande pohe which is quite popular all over the country and available at most restaurants, you will hardly come across any restaurant or food carts that sell dadpe pohe.
If you are bored eating kande pohe then you need to try this dadpe pohe recipe, you are definitely going to love it!
Whether you have just started cooking or are a professional cook, you are going to enjoy making this simple and delicious Maharashtrian dadpe pohe.
lngredients
Poha (Flattened Rice) – We need to use a thin variety of poha that we use for making chivda.
Coconut – Fresh coconut is used which gives the poha moistness and adds to the flavour of this dadpe pohe. Many times, I sprinkle coconut water which helps moisten the poha quickly and adds a subtle sweetness to this pohe
Onion & Tomatoes – We will need finely chopped onions and finely chopped deseeded tomatoes.
Spices & Herbs – We will require, mustard seeds, green chillies, turmeric powder, hing, and red chilli powder. You may also add curry leaves if you like.
Seasonings – Fresh lemon juice, sugar and salt are added to season this dadpe pohe.
Oil – We will require 1.5 tablespoons of oil for the tadka.
Variations
You can add fried peanuts which gives a nice crunchiness to this dish.
You can totally skip tomatoes here and make using only onions.
You can add crushed poha papad on the top or use besan sev to enhance the flavour and texture.
Serving Suggestions
While serving crush some fried poha papad and serve it with tea for breakfast.
When making it for light dinner or lunch, serve it with masala chaas (buttermilk).
Storage Option
These dadpe pohe are not cooked and do not taste good if stored for too long. Hence it’s recommended not to store it as we are using raw onions and tomatoes.
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Step-by-Step Dadpe Pohe Recipe
How to make Maharashtrian dadpe pohe recipe.
- In a mixing bowl add thin poha.
- Add finely chopped onion, deseeded tomatoes, red chilly powder, salt, sugar and shredded coconut.
- Mix everything well.
- Due to coconut, poha will become moderately moist which is what we want. In case your poha is dry and not getting moist just sprinkle little coconut water or normal drinking water.
- Now in a small kadhai heat oil and add mustard seeds.
- When mustard seeds begin to crackle add hing, turmeric powder and finely chopped green chillies. Be careful while adding chillies as they will splatter.
- Now add the tempering over the poha.
- Add finely chopped coriander leaves and 2 tablespoons of lemon juice.
- Mix well till all the tempering is properly incorporated into poha.
- Check for seasoning and adjust accordingly.
- Now cover the pohe for about 10 minutes so that they become soft and edible and have absorbed all the flavours from spices and herbs.
- Dadpe Pohe is ready.
- Garnish with shredded coconut, coriander leaves and fried & crushed poha papad.
- This dadpe pohe is eaten at room temperature only. No need to cook them on the stove.
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Recipe Card
Maharashtrian Dadpe Pohe
Ingredients
- 3 cups Thin Poha (Beaten Rice Flakes)
- 1 Onion, finely chopped
- 1 Tomato, deseeded & finely chopped
- 1/2 cup Freshly Scrapped Coconut
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (asafoetida)
- 2 Green Chillies
- 1 tablespoon Lemon Juice
- 1.5 teaspoon Sugar
- Salt to taste
- 3 tablespoons Coriander Leaves
- 1.5 tablespoons Oil
- 2-3 Fried Poha Papad
Instructions
- In a mixing bowl add thin poha.
- Add finely chopped onion, deseeded tomatoes, red chilly powder, salt, sugar and shredded coconut. Mix everything well.
- Due to coconut, poha will become moderately moist which is what we want. In case your poha is dry and not getting moist just sprinkle little coconut water or normal drinking water.
- Now in a small kadhai heat oil and add mustard seeds.
- When mustard seeds begin to crackle add hing, turmeric powder and finely chopped green chillies. Be careful while adding chillies as they will splatter.
- Now add the tempering over the poha.
- Add finely chopped coriander leaves and 2 tablespoons of lemon juice.
- Mix well till all the tempering is properly incorporated into poha.
- Check for seasoning and adjust accordingly.
- Now cover the pohe for about 10 minutes so that they become soft and edible and have absorbed all the flavours from spices and herbs.
- Dadpe Pohe is ready.
- Garnish with shredded coconut, coriander leaves and fried & crushed poha papad.
- This dadpe pohe is eaten at room temperature only. No need to cook them on the stove.
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wonderful recipe with Poha
that crunchy fried poha on top adds a fantastic yummilicous flavour too and that tempering of spices and curry leaves
wow!