Description
Dadpe pohe is a snack popular in maharashtra, india but also appears in various forms throughout the coastal regions with abundance of coconut.
Ingredients
Scale
- Copped Tender coconut meat from fresh young coconut (about 0.5 cup) (substitute with fresh frozen coconut)
- 1 tbsp coconut water
- 0.5 cup thin pohe (flat rolled rice) that are lightly toasted for 2 minutes in a big flat pan on low heat
- 0.5 cup chopped red onion
- 0.5 cup chopped cilantro
- 2 tsp finely chopped chopped ginger
- 2 tsp roasted peanuts with skin
- salt to taste
- 0.5 tsp sugar
- juice of half lime
- 2 tsp oil
- 1 tsp mustard seeds
- 1 chopped green chili
- 0.5 tsp asafoetida
- 0.5 tsp turmeric
Instructions
- arrange poha, coconut, chopped onion and cilantro mixture in a big plate or flat container
- Heat oil in a small pan for tempering
- Add mustard seeds, let crackle, add green chilies, add asafoetida and turmeric
- pour oil over coconut and onion mixture
- add the coconut water to plate and mix all ingredients in plate together
- Squeeze half the juice from the lime, mix
- Cover and let rest for 20 minutes
- season with salt and sugar, add peanuts and mix, finish with another squeeze of remaining lime juice
- Serve in coconut shells or bowls
- Cuisine: indian maharashtrian