Allergens in Dadpe Pohe: peanuts, mustard.
Ingredients
Quantities for 4.
- 2 cups, thin (patal) Pohathick poha will not soften without cooking
- 3/4 cup, fresh grated Coconut
- 1 large, finely chopped Onion
- 3, finely chopped Green Chilli
- 1/2 cup, chopped Coriander Leaves
- 1 Lemon
- 1.5 tsp Sugar
- 3 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seedsoptional
- 1/2 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 12 Curry Leaves
- 2, broken Dried Red Chillioptional
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Use thin poha only. This dish is never cooked. The flakes soften on the moisture from the coconut, onion and lemon alone.
- Grate the coconut fresh if you possibly can; desiccated coconut has no moisture to give and the poha will stay dry.
- The assembled poha needs 15 minutes standing time under the hot tempering before you toss it, so plan for that.
Method
- Pick over the thin poha and sieve out the powdery bits, but do not wash it.Washing thin poha turns it to paste in seconds. All the moisture it needs comes from the coconut and lemon.
- Spread the poha in a wide bowl and layer the coconut, onion, green chilli and coriander over it without mixing.
- Sprinkle over the sugar, salt and the juice of the whole lemon.
- Heat the oil until it shimmers. Pop the mustard seeds, add cumin seeds, curry leaves, dried red chillies and asafoetida, and take it off the heat as the curry leaves stop spluttering.
- Stir the turmeric into the hot oil off the heat, then pour the whole tempering over the untouched layers.Turmeric added off the heat stays bright yellow; added to hot oil on the flame it goes brown and bitter.
- Cover the bowl with a plate and leave it undisturbed 15 minutes. This pressing down is what dadpe means.
- Toss everything together lightly with your fingers, taste for salt and lemon, and eat within the hour.Use your hands, not a spoon; a spoon crushes the softened flakes.
Storage
Meant to be eaten within an hour of tossing, while the poha is still light. It will not keep. Refrigerated, the coconut hardens and the onion turns sharp.
Nutrition Good estimate
One serving of Dadpe Pohe (165 g) is about 510 calories, or 310 calories per 100 g.
Low protein: 8 g a serving, 6% of the calories
| Per serving165 g | Per 100 g | |
|---|---|---|
| Calories | 510 kcal | 310 kcal |
| Protein | 7.9 g | 5 g |
| Carbohydrate | 82.7 g | 50 g |
| of which sugars | 4.5 g | 3 g |
| Fibre | 3.5 g | 2 g |
| Fat | 16.2 g | 10 g |
| of which saturated | 6.4 g | 4 g |
| of which unsaturated | 8.8 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, poha. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.