Sunday, September 16, 2007

DADPEE POHE...

Poha or beaten rice is a breakfast item very commonly prepared in India, especially in the state of MAHARASHTRA where I live. Usually it’s done with onions potatoes and the flaked rice or poha which is washed and allowed to stay for sometime, so that it becomes soft by absorbing the moisture used to wash the poha.
Each family has their special way of preparing a poha dish. I am going to post the recipe which is a favorite of both me and my son.
In goa, on diwali morning the lady of the house gets up early and makes 5 types of poha and I feel it’s so unique and always enjoy such an experience. I have mentioned goa as it’s a tradition in goa but we follow the same practice here in Mumbai too.



DADPE POHE

I am writing the whole procedure with the ingredients.

METHOD

Take a thick bottom pan or kadai, dry roast 2 cups of thin poha, when they start to curl on the sides take them out on a plate and keep aside.
In the same pan , take 2 tbsp oil (oil required is a bit more as this what gives this poha the required moisture) add 1tsp mustard seeds,1/2 tsp jeera , 1 tsp hing, 2 green chilies chopped, some curry leaves (this is like the normal tempering for vegetables) and 1 tsp haldi powder..
Put in finely chopped onions in the tempered oil and stir till the onions turn soft add the required amount of salt and 1 tsp sugar.
Pour this onion mixture on the poha which is kept aside on a plate
Now put in 1 tsp lemon juice, ½ cups grated coconut (you can use more as this too helps to moisten the poha) and lots of finely chopped coriander.
Let the mixture cool a bit and mix with your hands till it is incorporated.
The dadpe pohe are ready to be enjoyed , its better to eat as soon as you mix them.
TRY THESE POHA RECIPE ITS QUICK, FILLING AND TAKES AROUND 10 MINS TO MAKE YOU CAN ADD FRIED PEANUTS FOR ADDED TASTE.

2 comments:

HAREKRISHNAJI said...

and I thought Dadpe pohe is name of a dish where uncooked pohe are soaked in a water for a while and then wrap it in a cloth and then keep a weight normally pata (of pata and varvanta) on top of it to remove the excess water. Add chopped onion, chilly, grated cocunut and sugur, corrinder etc.

But as you said very home has different vesion and ways of cooking pohe. Kandepohe, Vangipohe, batatepohe etc etc

Mahek said...

we call this dadpe pohe...
I have eaten at my sister in laws house too , who has it made in solapur style where they use green chillies sugar thecha and methkut.