Dadpe Poha Raw Poha Salad Maharashtra

Method

1. 1

   Select thin poha: For dadpe poha, the thin variety of flattened rice is used — not the thick poha used for kanda poha. Thin poha becomes soft simply by mixing with the wet ingredients without needing to be rinsed in water or cooked. This is what makes dadpe poha so quick to make.

2. 2

   Combine poha with dry ingredients: In a wide bowl place the thin poha. Add the freshly grated coconut, finely chopped green chilli, chopped coriander leaves and finely chopped raw onion. Toss together gently with your hands.

3. 3

   Season: Add sugar, salt and lemon juice. Toss again.

4. 4

   Make the hot tempering: Heat 2 tbsp oil in a small pan on medium. Add mustard seeds — wait for them to pop. Add curry leaves (they will crackle). Add asafoetida and a pinch of turmeric. Stir 10 seconds.

5. 5

   Pour hot tempering over the poha mixture: Pour the entire sizzling hot tempering immediately over the poha and other ingredients in the bowl. Toss quickly and thoroughly — the hot oil will slightly wilt the poha and the coconut and spread the flavours.

6. 6

   Check the texture: After tossing with the hot tempering, the poha should be slightly softened from the moisture of the lemon juice and coconut but still retain some crunch. This is the characteristic dadpe poha texture.

7. 7

   Taste and adjust: Taste the dadpe poha. It should be tangy from the lemon, mildly spiced, slightly sweet and fragrant from the coconut and curry leaves. Add more lemon juice for more tang, more salt if needed.

8. 8

   Rest for 2 minutes: Let the assembled dadpe poha rest for 2 minutes. During this brief rest, the flavours blend and the poha absorbs the moisture more evenly.

9. 9

   Serve immediately: Serve in small bowls. Dadpe poha must be eaten within 10 to 15 minutes of making — the thin poha continues to absorb moisture and becomes soft after a short time.

10. 10

    Optional additional toppings: In coastal Maharashtra, dadpe poha is sometimes topped with a small handful of sev for extra crunch and 1 tbsp finely chopped raw mango for extra tang.

11. 11

    Note: Dadpe Poha is specific to coastal Maharashtra — the Konkan coast districts and Pune. Dadpe in Marathi means to press or squeeze — referring to the way the flattened rice is made by pressing. This is a uniquely Maharashtrian preparation that uses no water and requires no stove cooking for the poha itself. It is made in minutes and is particularly popular as a quick morning snack in Mumbai and Pune.