Monday, December 14, 2009

Dadpe Pohe

Pohe is pressed rice. It is probably the most popular Maharashtrian dish often served for breakfast or as an evening snack. There are different methods Pohe can be made. Dadpe-pohe are made using thin pohe. As a kid I remember eating them numerous times since my brother and I both loved these rather than regular Pohe which were often eaten for breakfast. It was the most demanded evening snack in my house.

From what I gathered from my mom, this dish is from Konkan region of Maharashtra. It was made using thick pohe. Coconut water was added to raw pohe to make them soft and they were firmly pressed. Then, some weight was put on to them. The act of pressing and putting weight is called 'dadapne' in Marathi and so the name 'Dadpe-pohe'. Today most of the people use thin pohe to make this dish. The dish tastes delicious and is really simple to make without any cooking involved.

(Serves 2)

2 cups thin pohe
1 medium onion (chopped)
1/2 cup freshly grated coconut (can use frozen)
1 tsp grated ginger root
1 tbsp sugar
Handful of roasted unsalted peanuts
Handful of cilantro (finely chopped)
Juice of 1 lemon/lime
salt to taste
For tempering:
2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp turmeric
1/4 tsp asafoetida
4-5 green chillies (more or less as per taste)

Before you start, make tempering and keep it aside to cool. To make pohe start by taking pohe in a large bowl. This makes mixing easier. To pohe add onion, coconut, peanuts, cilantro, sugar, salt and lemon juice. Mix very well, occasionally squishing the pohe. Add tempering and mix well again. Dadpe-pohe are ready. You can top it off with some more coconut and cilantro. Tomatoes can also be used in this recipe along with the onions.

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