I am not a kitchen person! Yes, you heard it right. The person behind this food blog is not a kitchen person. For a fact eve my tagline states- “Everyone belongs in the kitchen“. However, what made me come up with this blog and my profession is the hunger of exploring various cuisines-especially local dishes like Dadpe Pohe from Maharashtra. I do love recreating them!
When I had an idea of starting this blog but with very little knowledge of food I approached some of my “Kitchen Enthusiast” friends begging them to share their best recipes with me so that I could remake them and post it to my audience. Due to this evergrowing WESTERNIZATION, my friend had suggested me to follow less known and dying yet authentic recipes of India. Explore places and taste their Local Cuisines.
Time passed and I recreated many recipes but couldn’t follow my ultimate goal of finding LONG LOST FOOD OF INDIA. I shared this with my mother to which she shared the recipe of Dadpe Pohe from Maharashtra with me. We make this dish every year during Krishna Janmashtami.
The process to make this dish is very simple as well. In fact, one doesn’t even need to cook the ingredients used in this, instead, they are mixed with raw onions, tomato, grated carrot.
They then turn soft with the juices released from the veggies. Poha is then finished with a flavourful tadka with mustard seeds, asafoetida, peanuts and curry leaves. The thin variety of poha or flattened rice is used for this recipe. Dadpe Pohe Recipe is spicy, sweet and makes for a perfect evening snack served along with a cup of Hot Ginger Tea.
Dadpe PoheCourse: BreakfastCuisine: Maharashtrian, IndianDifficulty: Easy
Raw poha/ Flattened Rice is mixed well with grated coconut, onion, lemon juice, peanuts, curry leaves, seasonings etc and allowed to rest to turn soft and flavourful.
2 Cups Thin Poha | Flattened rice flakes
1/2 Cup Grated Coconut
1 Tbsp Fresh grated ginger
Salt to taste
- For the tempering
2 Tbsp Oil
1 tsp Mustard seeds
1/2 Cup Finely Chopped Onions
2-3 Green chillies, finely chopped
1/2 Cup Peanuts, roasted
2 Tbsp Lime juice
- In a bowl, mix the poha, grated coconut, ginger, salt and the tempering. Sprinkle water and mix it well. Check for salt and adjust if needed.
- Close the bowl with a airtight lid and keep some weight on top of it, something that is heavy.
- Leave it for about 15-20 minutes, so that the flavour gets infused and the poha softens.
- Serve with coconut chutney.
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