Dadpe Pohe

Dadpe pohe is a typical Maharashtrian dish which is eaten for breakfast or as a mid-time evening snack. The name of the dish has significance in it's cooking method. Dadapne in Marathi means giving pressure. No, this dish is not pressure cooked, hehe... Instead the thin variety of poha is mixed with chopped onions and mixed with tempering and fresh coconut. This mixture is covered for a while which gives it pressure which make the flavours blend well. So technically, there is no cooking involved. Just chopping and mixing. 
Isn't it easy?

And as simple as it sounds, it is made in just 10 minutes to be precise. The main ingredients for the dish being onions, grated fresh coconut and the tempering. Tempering is usually oil, cumin seeds, asafoetida, mustard seeds and at times curry leaves. Traditionally, the dish is made with fresh coconut, but if you don't have it at hand try making it with dessicated coconut (the taste will vary a bit, but if you are experimental with food, you will surely like it). And if you don't have dessicated coconut too at hand, just try it with other ingredients. Yes, we are the queens of our kitchen, and we can create magic with what's available, right?

Ingredients:

Thin poha - 2 cups

Onion - 1 (chopped finely)

Green chillies - 4 (Either chop them finely or cut them in half size according to your choice)

Grated fresh coconut - 1/2 cup or 1/2 cup chopped tomatoes (If you don't have coconut, then add tomatoes, or you can add both but don't add a lot or else poha will become too soggy)

Curry leaves - 5-6 (i didn't have them handy, so i skipped adding these in the picture)

Mustard seeds - 1 tsp

cumin seeds - 1 tsp

Corriander leaves - a few (finely chopped)

Asafoetida - a pinch

Turmeric powder - 1/4 tsp (just to give that colour)

Salt - to taste

Oil - 2 tbsp

Sugar - 1/2 tsp (this is optional, but we maharashtrians always add salt and sugar together to a dish to give that mixed flavourful taste)

Lemon - 1/2

Recipe:

Always use thin variety of poha to make this dish and not the "Mota poha".

You can make a paste of the coconut by adding little water or you can add the coconut as it is. My mother usually adds the coconut as it is.

Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, cumin seeds, curry leaves and green chillies. Saute for about 30 seconds.

Now add the onions and cook till translucent. Add in the turmeric powder, mix well and switch off the gas.

Take poha in a mixing bowl and add the above mixture to it (If adding tomatoes, add now). Add salt and sugar and mix it all well.

Now add the grated fresh coconut or the paste, corriander leaves and lemon juice. 

Mix it all well and keep aside covered for about 10 minutes. Dadpe pohe is ready to serve :)

They taste great as it is, but you can even eat it along with some pickle, chutney or dahi (yogurt).

For a change of taste, some add roasted peanuts or roasted chana daal to this poha. Some add buttermilk instead of lemon juice, and some make it without heating the oil (add oil directly to the poha). As i always say, cooking is so regional as the water, weather and ingredients available always play an important role. So you can make your own version and am sure you will love it!

Happy Cooking :)