Skip to main content

Dadpe Pohe


Dadpe Pohe
Tangy spicy and twisted recipe made with Pohe (flattened rice) are dadpe pohe a mixture of raw Pohe with shredded fresh coconut, green chilies, coconut water, tomato, lemon juice and incomplete without coriander (cilantro). This Dadpe pohe with minimal embellishments of oil, mustered seed, cumin seeds, peanuts and salt. This usually is a breakfast or snack widly eaten in Konkan, Maharashtra.
Every region of maharastra has it's own special pohe recipe, Marathwada is popular for kande pohe or babate (potato) pohe, Vidarbha has it's own spicy Tarri pohe and Rawan pohe. Indor is part of Madhya Pradesh but Maharashtrian Kings conquerd indor and some part of Madhya pradesh in history so Indor has build up the one of the popular pohe recipe called Indori pohe.
Back to dadpe pohe , is a very basic and less popular dish that's why you will never get this dish on streets or in restaurants.
So if you have a Indian friend who belongs to Maharashtra then ask him/her to prepare this. I bet you will love it.
Happy eating!
Labels:

Comments

Post a Comment

Popular posts from this blog

Varan Fal

papad               This lockdown blessed me a long stay at my hometown. Beautiful childhood memories, simple homemade food and long chat with neighbours who are family now! My neighbour Aunt cooks amazing food. When I was child I used to play knowingly in front of her house every evening hoping she would call me inside and feed me that aromatic, mouthwatering dish whatever she has made for dinner. And this trick worked always.. 😉                Varan fal is one of the comfort dish I always adore. This is something special because every house has it's own version of Varan fal. Today my Aunt made varan fal for me, so how can I forgot this dish to share with you!              Basic preparations are same in each recipe, just spices or the way of making is varies. My Aunt makes it with mix lentils like toor dal (pigeon pea), chana dal ( Split chickpea), moong dal ( yell...
18 comments
Read more

Crispy Millet bhakri with brinjal curry.

             Summer is round the corner and this menu poped up in my mind. This is one of the special menu for me. Dharwadi bhakri, kala masla vangi bhaji, kairichi chatni. My neighbour auntie introduced this lip smacking crunchy flatbread to me. This flatbread is called Dharwadi bhakri, means crunchi millet flatbread which belongs to Bidar. Maharashtra and Karnataka border is called Bidar.                    Millet flatbreads are popular accross India. But this dharwadi bhakri is little different as it can be stored for months. Usually me & my daughter like this with special peanut chutney made in mortar and pestle with perticular type of peanuts called Solapuri peanut.                   Vangyachi bhaji is brinjal curry made with special spices paste which is dark in colour that's why it is called kala masala. Kala means black. Dry cocon...
Post a Comment
Read more