‘Dapde Pohe’ is a typical Maharashtrian breakfast, made with thin variety of poha and fresh coconut. The most unique part of this recipe is that there is no cooking involved for poha/flattened rice. All you need to do is, make the tempering and coconut paste and pour in an uncooked poha. Mix everything together and cover it to give a pressure which is called ‘dadapane’ in Marathi. This is how my mom makes dadpe pohe. I love this poha even more when it is made by my mom. She makes it perfect.
Serves – 2-3
- Thin poha – 4 hand full
- Coconut paste – 1 cup
- Onion – 1 (finely chopped)
- Green chillies – 4-5 (cut into medium sized pieces)
- Curry leaves – 2-3 strands
- Some finely chopped cilantro
- Lemon – 1/2
- Mustard seeds – 1 tsp
- Cumin seeds- 1 tsp
- Pinch of asafoetida
- Turmeric powder – 1/4 tsp
- Salt to taste
- Some roasted peanuts while serving
How to make dadpe pohe?
- Make the smooth coconut paste using fresh coconut and little water. It should be around 1 cup, adjust the water accordingly.
- Take thin poha in a mixing bowl.
- Heat up oil in a pan. Add mustard seeds, cumin seeds, green chillies and curry leaves. Let them splutter nicely.
- Then add onions and sauté till translucent.
- Add in turmeric powder, pinch of asafoetida and salt to taste.
- Mix well and switch off the heat. Pour it on an uncooked poha. Give it a mix.
- Then add fresh coconut paste and squeeze ½ of a lemon. Mix really well and cover it with tight lid to give pressure. Don’t open it for at least 15 minutes. It helps poha to soak coconut and to extract the flavors.
- After 15 minutes, poha is ready to serve.
- Serve with some roasted peanuts. Some people like to add peanuts in the preparation itself. But I and my mom prefer to have them as a side dish. The choice is yours.
- This dish is very delicious and addictive. Once you eat it, you will ask for it again and again. Do give it a try someday and let me know how you liked it.