Dadpe Pohe (दडपे पोहे) is a Maharashtrian recipe that gives an amazing twist to the run-of-the-mill rice flakes. Pohe, rice flakes, or beaten rice is a breakfast staple in most Maharashtrian homes. There is more than one way to prepare delicious poha. Kanda Poha has a lot of onions in it. Similarly, the batata poha has potatoes and no onion in it. The kanda batata poha is the most common variety and has both onions and potatoes in it. The taste varies quite a lot if you alter the poha ingredients. Dadpe pohe recipe uses raw, unwashed poha, which is mixed with vegetables and tempered with very aromatic ingredients.
It is salty, slightly sweet, and wholesomely delicious. The raw poha in dadpe pohe gets softened because of the moisture that is released by the vegetables. You won’t be able to tell the poha is uncooked; it absorbs the flavors so well. I have used sandgi mirchi, which is a specialty from the Konkan region. It is the variety of chilies that have been stuffed with spices and dried in the sun. Extremely fragrant, these little beauties can give an incredible face-lift to a simple recipe.
Take a look at the other kinds of poha recipes by clicking on the links given below.
Let’s move onto the dadpe pohe recipe with step by step pictures. You may also check out the video recipe on our YouTube channel. Don’t forget to share and subscribe.
How to Make Maharashtrian Style Dadpe Pohe
- Poha/Rice flakes - 2 cups, sifted
- Tomato – ½ cup, finely chopped
- Carrot – ½ cup, grated or finely chopped
- Onion – ¾ cup, finely chopped
- Cucumber - ¾ cup, finely chopped
- Fresh coconut – ¾ cup
- Salt – to taste
- Powdered sugar – 1 tbsp
- Lemon juice – 1 & ½ tbsp or as needed
- Oil – 3 tbsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Asafetida – ¼ tsp
- Green chilies – 4 or to taste, finely chopped
- Curry leaves – 2 sprigs, chopped
- Sandgi mirchi – 1 big, crushed
- Fried groundnuts – ½ cup
- Grated fresh coconut – as needed
- Makhmali sev – as needed
- Coriander leaves –finely chopped
- Combine cucumber, onion, tomato, and carrot in a bowl.
- Season with salt and powdered sugar. Mix well.
- Add poha and grated coconut. Mix well. Cover the poha and let it rest for 10 minutes.
- Now prepare the tempering. Heat the oil in a small skillet. Add the mustard seeds and let them splutter. Then add the cumin seeds and let them sizzle. Add the asafetida.
- Add the curry leaves and green chilies. Fry them on low heat until crunchy.
- Turn the heat off and add the crushed sandgi mirchi. Mix well.
- Pour the tempering on to the poha. Mix well.
- Serve the poha onto a plate. Garnish with fried groundnuts, fresh grated coconut, coriander leaves, and makhmali sev.
Dadpe Pohe Recipe with Step by Step Pictures Below
Prepare the dadpe pohe ingredients. You will need 3 cups of unwashed poha that sifted properly, ½ cup finely chopped tomato, ½ cup finely chopped or grated carrot, ¾ cup finely chopped cucumber, ¾ cup finely chopped onions, ¾ cup grated fresh coconut, salt to taste, 1 tbsp powdered sugar, 1 & ½ tbsp lemon juice.
For tempering, you will need 3 tbsp oil, 1 tsp cumin seeds, 1 tsp mustard seeds, ¼ tsp asafetida, 4 finely chopped green chilies, 2 sprigs of curry leaves finely chopped, and one big sandgi mirchi crushed.
To garnish the dadpe pohe, you will need some fried groundnuts, makhmali sev, finely chopped coriander leaves, and some more grated fresh coconut.
Combine cucumber, onion, tomato, and carrot in a bowl.
Season with salt and powdered sugar. Mix well.
Add poha and grated coconut.
Mix well. Cover the poha and let it rest for 10 minutes so they get softened.
Now prepare the tempering. Heat the oil in a small skillet. Add the mustard seeds and let them splutter. Then add the cumin seeds and let them sizzle. Add the asafetida.
Add the curry leaves and green chilies. Fry them on low heat until crunchy.
Turn the heat off and add the crushed sandgi mirchi. Mix well.
Pour the tempering on to the poha.
Serve the poha on to a plate. Garnish with fried groundnuts, fresh grated coconut, coriander leaves, and makhmali sev.