Skip to main content

Dadpe Pohe

Dadpe Pohe
Dadpe Pohe is a quick and easy Maharashtrian snack made of flattened rice or parched rice or beaten rice. All you need is chopped veggies and your mid morning snack gets ready within 10 minutes. Other than roasting peanuts, no cooking is involved.

Ingredients:
Patal Pohe/Thin Parched Rice - 2 1/2 cups
Onion - 1 medium
Tomato - 1 medium
Grated Coconut (Fresh or Frozen) - 1 cup
Lime/Lemon Juice - 1 tbsp
Coriander/Cilantro Leaves - few sprigs
Green Chilies/Hirvi Mirchi - 2
Roasted Peanuts/Groundnuts/Shenga - about 1/2 cup
Cumin Seeds/Jeera - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Sugar - about 1/2 tsp
Salt

How to make easy Dadpe Pohe:
  • Finely chop onions, tomatoes, green chilies and coriander leaves. In a mixing bowl, add onions, tomatoes, chilies, coconut, cumin seeds, turmeric, salt, sugar and lemon juice. Mix well. 
  • Now add thin parched rice, cilantro and roasted peanuts. Mix all the ingredients well and taste it. Add more lemon juice, sugar if required. Top Dadpe Pohe with Shev or Farsaan if you like.
  • The moisture of onions, tomatoes, coconut, lemon juice is enough to soften the parched rice. Do not keep it longer as parched rice gets too soggy. 
  • There is no hard and fast rule about the proportions of onions, tomatoes and coconut, add more or less to suit your taste. You can also add coriander/dhane/dhania powder as well.

Comments

  1. something so new!
    I know the poha..but this is a different recipe and also instant!
    thanks for sharing.

    ReplyDelete
  2. Luv this Pohe Preparation Dear.Healthy and Good.Luv it

    ReplyDelete
  3. Quite a different and interesting recipe with poha.

    ReplyDelete
  4. Is this with paper avalakki or ordinary avalakki?

    ReplyDelete
    Replies
    1. This is regular thin poha/avalakki which does not need any soaking.

      Delete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.