Thursday, October 25, 2007

Dadpe Pohe


Dasara is over and soon it will be Divali. One breakfast that is a must on the Abhyanga Snan day is Dadpe Pohe. My Mom used to make this really nice. We loved it more at this time of the year as even before Divali itself we would have eaten too many sweets so this savory breakfast was a good change.

Mom also made sure we drank enough of water extract of Wawding, now even Google does not have information on this tiny fruit of ayurvedic importance. It looks like white pepper and tastes like wood bark. We kids hated it. I don't know from where Mom learnt this. She told us after too many sweets Wawding helps to take care of the tummy infected with worms. Now Mom is not around and I don't have worms in my tummy so Wawding no more finds a place in my kitchen. But I can tell it worked well for after the dose the following morning Mom had to handle a little girl running helter skelter with stringy white live things trying to find their way out.

I have heard of a no cook Dadpe Pohe recipe but this one is from memories of my Mom's style.

Ingredients


1 cup thin rice flakes/ patal pohe
1 onion
1/8 cup peanuts
1/8 cup roasted and split gram/ dahale
1/8 cup grated fresh coconut
handful of chopped fresh cilantro
2 red chilies
1 teaspoon oil
1/8 teaspoon mustard
a big pinch of turmeric
and chili powder
1/4 cup water
salt to taste
Lime wedges to be served on the side.

Heat oil and splutter mustard in a wok. Roast the peanuts till golden. Toast the split gram in Marathi its called dahale. Add in the red chillies by breaking into big pieces, chopped onions stir fry for a min then add the rice flakes. Stir and mix in the turmeric and red chili powder. Sprinkle about 1/4 cup of water. Cover for 5 mins. Just to let the flavors seep in. Remove the lid and put off the heat.

Serve in a plate garnished with grated fresh coconut and cilantro with a plump wedge of lime atop. My cuz would meditate on the plate while he squeezed the lime mixed the pohe well with his fingers to get even flavor for a good 5 mins then washed his hand and ate one spoon at a time without speaking to anyone. But for me whenever the other type of pohe the Kande pohe is mentioned at home, I go, "Uh....no ...lets make something else. Uth sooth pohe kon khanaar!" (Who will eating that pohe!). To which Mom would say yeah give her bread instead with a smirk.

Then there is Karnataka version of Avalakki bhat that taste quite different from the Maharashtrian cousin due to the udid dal in the seasonings and the light touch of turmeric unlike the yellowish green marathi pohe. I love to eat Avalakki bhat with butter milk that is kannad influence I must say but only sometimes.

Here is proof of maharashtrain pohe craze

Note:
Bee has asked a good question, Why are patal pohe used for Dadpe pohe?
Traditionally Dadpe pohe does not call for soaked pohe or cooking, at the most a little tadka so patal pohe is used as it is easy to soften them by just sprinkling some water or with the juices released by the onions and lime.
Also you will see that the pohe in the plate are not really thin like Marathi patal pohe. Here in Blr. the thick pohe are just like rice and the patal pohe are medium thick. We have to order for marathi patal pohe as it is not readily available. So I use whatever variety available.

17 comments:

  1. I remember having this on one of my trips to Pune. One of the tastiest bfasts I've ever had.

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  2. I too have a poha series.Nice dhadpe pohe!!!!
    http://www.addflavour.blogspot.com/2007/05/pohaseries.html

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  3. That's a lovely looking plate of pohe...

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  4. i never had this must be tasting very nice..

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  5. anjali, most pohe recipes call for medium or thick. your recipe calls for patal pohe. is there a reason, or just personal preference?

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  6. I love poha in all forms. Dadpe Pohe is our all time fav snack. I have some at home which my sis made for us. Will publish it on my blog. But it will be Karnataka version or a cousin of Dadpe Pohe :)

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  7. Looks delicious Anjali! Should definitely try it. Nice story on the worms :-)

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  8. one of tastiest pohe recipe.

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  9. Bee thats a good question. Traditionally Dadpe pohe does not call for cooking, at the most a little tadka so patal pohe is used as it is easy to soften them by just sprinkling some water or in the juices released by the onions and lime. I guess my Mom cooked the onions to get rid of the raw smell.

    Lakshmi I look foward to your post. It would be interesting to know the differences and similarities.

    Gals thanks for the comments.

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  10. I have so many versions of Dadpe pohe on blogs.

    I do not know, I may be wrong but I believe "Dadape" means you press the soaked pohe under Pata ( of PataVarvanta) for some time and then add onion, coconut, etc.

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  11. HKJ you could be right, it could also mean ardhavat ole instead of the soaked. What I know is Dadpe pohe are not soaked as patal pohe used for it could just crumble in the water on soaking.

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  12. very nice pics. i like the recipe too. wanna try it soon.

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  13. chat is my fav food and i just want to grab your plate ..hahha
    looks very yummy

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  14. sagari oh all of us love chat. But this is not chat as in junk food of fast food. This is a very healthy marathi breakfast. You are allowed to grab the plate if it satiates that is ;)!

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