Dadpe pohe is a traditional Maharashtrian breakfast, made with thin rice flakes and has variations in different parts of the country. The most unique part of this recipe is that there is no cooking involved for the poha. All need to do is, make the tempering and the coconut paste and pour in an uncooked poha. It is very low in calories, and considered to be an wholesome meal. It is a good source of carbohydrates and iron, rich in fibre, a good source of antioxidants and essential vitamins and is gluten free. It is known to be good for those who have diabetes, skin and heart problems. To make it protein rich, one can add peanuts and sprouted legumes. It can be eaten as a snack also but essentially it’s a good breakfast option to keep you full for the entire working day
- Take thin poha in a mixing bowl.
- Heat up oil in a pan and add cumin seeds, mustard seeds, curry leaves and green chillies. Let them splutter nicely.
- Then add onion till translucent.
- Add asafoetida and salt
- Mix well and switch off the heat
- Make a smooth paste using fresh coconut and water. Adjust the water accordingly.
- Mix the coconut paste with the poha gently.
- Lastly add the tadka on the top of the poha and cover it with a lid which helps the poha to soak up the coconut and absorb the flavour as well.
- Garnish it with lemon juice and coriander leaves.
Rice flakes:- 1 bowl / 2 tbsp
Chopped onions:- ½ small size
Green Chillies:- 2 medium size
Grated coconut:- 1 tsp
Curry leaves:- 1 strand
Mustard seeds:- ¼ tsp
Cumin seeds:- ¼ tsp
Asafoetida:- a pinch
Turmeric:- 1/4 tsp (optional)
Lemon:- as per taste
Salt:- As per taste
Energy:- 147 Kcal
Protein:- 5 gm
Carbohydrates:- 35 gm
Fats:- 0.6 gms
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