Maharashtrian Dadpe pohe Recipe (No-Cook Poha Recipe) | Traditional Maharashtrian Poha
If you love Maharashtrian snacks, you can't 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.
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 tablespoon 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.