Dadpe Pohe, this name has many precious memories tied to it. My first encounter with Dadpe Pohe was at my Grandma’s maternal place (yes, I am that lucky person to see her great grand mother) She would make this Dadpe Pohe on summer evenings. One fine afternoon, my toddler tantrums were at peak and so she decided to fancy her great grand daughter with Dadpe Pohe. And that’s when I tasted Dadpe pohe for the first time and then there is no looking back. I have been making it every summer since my wedding and my South Indian husband loves it to bits. Most of the times, its he who reminds me to make Dadpe Pohe.
The word “dadpe” comes from the Marathi word “dadaplele” that translates to pressured/ put pressure. Thin Poha (flattened rice) is drizzled with coconut water and fresh coconut along with raw onions and tomatoes to make them soft under a pressure. Traditionally, this mixture is kept under “pressure” to get that perfectly soaked Poha by placing a plate on the bowl containing mixture and then inverting the bowl over the plate.
Is this Poha cooked?
This dish uses thin Poha and this can be eaten uncooked. The final step to this dish is a perfect tempering that has lots of chilies, curry leaves and peanuts.
- 4 cups of thin poha
- 1 cup of raw onions finely chopped
- 1 cup of tomato finely chopped
- 1 cup of freshly grated coconut/ fully thawed frozen coconut
- 4-5 green chilies finely chopped
- 4-5 curry leaves
- handful of peanuts
- 2 tsp of mustard seeds
- 2 tbsp oil
- 1 tsp of sugar
- salt as per taste
- 1 cup of coconut water
- In a mixing bowl, add thin poha, grated coconut, coconut water, onions and tomatoes.
- Add salt and sugar to this mix.
- Mix everything together and cover the bowl with a plate.
- Invert the bowl over the plate and let it sit for 5-10 mins.
- Meanwhile, in a small pan, add oil and let it heat on medium flame.
- Once hot, add peanuts and fry it for 10-15 seconds.
- Add mustard seeds to this pan and let it crackle.
- Once the seeds crackle, add chilies and curry leaves, hint of hing.
- Once the chilies look fried, turn off the flame.
- Add this tempered chili and oil mixture to the Poha and mix everything together.
- Drizzle some lemon juice and garnish with coriander and serve immediately.
The soaked Poha should be just soft but not soggy, so avoid coconut water if the Poha is becoming soggy with onions and tomatoes.
If you are making Dadpe Pohe without tomatoes, add ¼ cup coconut water more to make it soft.
The Dadpe Pohe made at our home is with lots of onions and tomatoes and is slightly sweet. It can also be made with no tomatoes at all and the tempering has a hint of turmeric. Just like the regular Poha dish but is not cooked and is eaten mostly cold.