Dadpe Pohe is a classic Maharashtrian Breakfast recipe that comes from Kokan.
A little background
While most people are aware of cooked pohe, regional preparations like these showcase diversity with the same ingredient.
Dadpe pohe is a delicious carbohydrate-rich breakfast. It is made with patal/thin poha, while I prefer jada poha. It is soft, has a bite, and has a variety of textures and flavors, a balance of sweet, tangy, spicy, etc.
Dadpe Pohe gets its name from the technique used to make it i.e. ” dadapne”. Dadapne means applying pressure so the flavours amalgamate properly.
Interestingly, this no-cook version, thanks to soaking rather than boiling, can also help retain some resistant starch, making it a gut-friendly carb source.
Why Dadpe pohe are a favourite?
It is my favourite kind of breakfast or snack recipe but it lacks two major macronutrients ie. Proteins and fibre. The simple trick to sort that issue is to add more veggies and serve it with some protein on the side, whether eggs, milk, or yoghurt.
It is a simple dish that is super easy to cook. So this is the perfect recipe for beginners.
Dadpe Pohe
Equipment
- Mixing bowl
Ingredients
- 1 1/2-2 cup Thin/ Patal/jada Poha
- 1 Medium Onion
- 1/2 cup Fresh Coconut grated
- 1/4 cup Roasted peanuts
- 1/4 cup Coriander Chopped
- 1 tbsp Lime Juice
- 1 tsp Salt
- 1 tsp Sugar
- 1/4-1/2 cup Coconut water tender coconut preferably
For Tempering
- 1 tbsp oil
- 5-6 curry leaves
- 1 tsp Mustard seeds
- 2 Green chilies
- pinch Asafoetida/Hing
Instructions
- In a mixing bowl, add sugar, salt, and Lime juice to poha and mix it nicely. Leave it aside for a few minutes
- Then add in chopped onions, coconut, coriander, roasted peanuts to the poha mixture and set it aside for another few minutes.
- Take coconut water and sprinkle it onto the poha mix. Increase or decrease the amount of coconut water as per personal preference.
For the tempering
- Heat oil in a tempering pan. Once it is heated, add in mustard seeds followed by curry leaves and green chilies. Lastly, add asafoetida and shut the flame.
- Pour the tempering on the poha mix place a lid and some weight on top so the flavors blend in.
- Serve it right away with a garnich of fresh coriander, coconut and roasted peanuts
Notes
- Typically, fried peanuts are used in the recipe. I prefer the roasted version.
- A wide range of vegetables can be added to the classic recipe including carrots, beets, peas, etc
Don’t forget to also try some of these other breakfast recipes – macarons or moong cheela.
