Loading...
A refreshing no-cook Maharashtrian snack made with thin flattened rice, fresh coconut, and onions, brought to life with a zesty tempering. Ready in minutes, it's the perfect light breakfast or evening snack.
For 4 servings
Prepare the Poha Base
Moisten and Rest
Prepare the Tempering (Tadka)
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
A refreshing no-cook Maharashtrian snack made with thin flattened rice, fresh coconut, and onions, brought to life with a zesty tempering. Ready in minutes, it's the perfect light breakfast or evening snack.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 222.37 calories per serving with 3.26g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Combine and Serve
Add 2-3 tablespoons of roasted peanuts along with the tempering for a delightful crunch. You can also top the finished dish with fine sev (crispy chickpea flour noodles) just before serving.
During mango season, add 1/4 cup of finely chopped raw green mango (kairi) to the poha base for a sharp, tangy flavor. Pomegranate arils also make a great addition for a sweet and juicy burst.
For extra heat, add 1/4 teaspoon of red chili powder to the tempering along with the turmeric powder.
Poha is a good source of healthy carbohydrates, which provide a quick and sustained release of energy, making it an excellent breakfast or pre-workout snack.
As a light and easily digestible food, poha is gentle on the stomach. The addition of hing (asafoetida) in the tempering further aids digestion and prevents bloating.
Ingredients like turmeric, curry leaves, onions, and coriander are packed with antioxidants that help fight free radicals and reduce inflammation in the body.
This recipe is naturally vegan and gluten-free (ensure hing is gluten-free), making it a suitable and delicious option for individuals with dietary restrictions.
Dadpe Pohe is a no-cook recipe where thin poha is softened by the moisture of raw onions, coconut, and a hot tempering. Kanda Pohe is a cooked dish where thick poha is rinsed, and then sautéed with onions, potatoes, and spices.
No, it is not recommended. Thick poha requires more moisture and cooking time to become soft. This recipe is specifically designed for thin (patal) poha, which softens easily without direct cooking.
Yes, Dadpe Pohe is a relatively healthy snack. It's light, low in fat, and provides quick energy from carbohydrates. The use of fresh ingredients like onion, coconut, and coriander adds vitamins and minerals. It's also easily digestible.
One serving of Dadpe Pohe (approximately 1 cup or 110g) contains around 180-220 calories, depending on the amount of oil and coconut used.
It is best served immediately after preparation. If made ahead, the poha can either become too soggy from the moisture or dry out, losing its ideal fluffy texture. It only takes 15 minutes, so making it fresh is highly recommended.
Dryness usually occurs if you use poha that is too thick, don't add enough onion/coconut/lemon juice, or let it sit for too long after preparing. Ensure you use thin poha and serve it right away.