If you love Maharashtrian snacks, you canโt miss trying out Dadpe Pohe!
A traditional Maharashtrian delightful no-cook poha recipe made with thin poha and freshly scrapped coconut.
This is a vegan, beginner-friendly, easy-to-make, quick & healthy breakfast recipe.
About traditional Maharashtrian Dadpe Pohe
What is Dadpe pohe ?
Dadpe pohe is a raw poha snack made with a thin variety of poha (flattened rice), freshly scrapped coconut, onions, tomatoes and spices.
Unlike Maharashtrian style kande pohe, this dadpe pohe does not require cooking, only a simple tadka of mustard seeds and hing is given to umph up the flavour.
This is a perfect choice for those who love quick and easy recipes packed with a punch of flavours.
Dadpe pohe is naturally a vegan dish and is light on the stomach and can be had for breakfast, evening snacks or as a light lunch or dinner.
You can enjoy this healthy dadpe pohe at any time of the day.
If you have never tried this quick and easy Maharashtrian snack, you are missing out on the most unique culinary experience!
The simplicity of this dish makes it an excellent choice for beginners who want to explore the culinary world.
You can recreate the traditional Maharasthrian dape pohe or you can experiment with the recipe adding more ingredients like peanuts, besan sev to enhance the flavour and texutre.
Why is Dadpe Pohe So Special?
No Cooking is Needed โ As we are using thin variety of poha which easily gets soft in the moisture and is edible we do not need to cook this poha unlike kande pohe making it an ideal dish if you are in hurry for making meals.
Healthy & Light โ Dadpe pohe is full of raw & rustic flavours made with all the healhty ingredients which provides a burst of energy without feeling heavy.
Can be Made in No Time โ It hardly takes 20 minutes to make dadpe pohe and can be enjoyed at any time of the day for any meal.
At home, we like to make dadpe pohe for a quick breakfast to kickstart our day or sometimes as a light evening snack along with a hot cup of adrak Chai (ginger tea).
Many a time, when in no mood to cook an elaborate lunch or dinner, I make this dadpe pohe and serve them along with some poha papad.
So now if you still havenโt tried this recipe, make it and share your experience.
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Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
What type of poha should I use for Dadpe Pohe?
Dadpe pohe is made using a Thin Variety of poha also called patal poha. Thick variety is hard to eat and does not absorb the flavours properly.
How do I stop Dadpe Pohe from becoming soggy?
Make sure not use to much of coconut water or lemon juice. Mix poha gently and let it sit for just few minutes not more than 15 minutes. The more you will keep it the more it will get soggy and the desired texture will not be achieved.
Can I add more vegetables to make Dadpe Pohe?
Yes, you can add grated carrots, boiled peas and boiled sweet corns to make it more colourful and healhty.
Do I need to cook Dadpe Pohe?
No, you do not need to cook it. Just mix poha with onions, tomatoes, coconut and spices. Add temepering and let it rest for 10-15 minutes. Thin poha gets soft and absorbs all the flavours which is ready to eat.
Variations
Veggie Loaded Dadpe Pohe โ To enhance the nutrition of this dadpe pohe, you may add vegetables like grated carrots, boiled peas, boiled sweet corns.
Jaggery Dadpe Pohe โ If you like to have mild sweetness then add a little crushed jaggery for that sweet and savoury balance.
Serving Suggestions
With Tea & Coffee โ Dadpe Pohe is often enjoyed as a breakfast or evening snack. Pairing it with a hot cup of tea or coffee makes a perfect combination.
With Poha Papad โ Fry some poha papad and crush them over the dadpe pohe, this gives a nice flavour and texture to this dadpe pohe.
With Farsan โ For extra flavour and crunch, you may top the Dadpe Pohe with some fresh farsan.
Storage Options
Dadpe Pohe is best served immediately as it tends to get soggy over time.
Still, if you need to store it for a short period of time, then store it at room temperature in an air-tight container for maximum of 3 hours.
You can refrigerate it for up to 5 hours, but itโs not recommended.
Related Recipes
More Traditional Maharashtrian Recipes
Tondali Bhat (Ivy Gourd Rice), Narlachi Vadi (Coconut Barfi), Purnache Dinda, Lal Bhoplyache Gharge (Sweet Pumpkin Puri), Til Gul Poli (Sesame Jaggery Poli), Sabudna Vada
How to make traditional Maharashtrian Dadpe Pohe step-By-Step Recipe
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Recipe Card
Maharashtrian Dadpe pohe Recipe (No-Cook Poha Recipe) | Traditional Maharashtrian Poha
Ingredientsย ย
- 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 tablespoon Sugar
- Salt to taste
- 3 tablespoons Coriander Leaves
- 1.5 tablespoons Oil
- 2-3 Fried Poha Papad
Instructionsย
- 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.
