Lavlele pohe - Dadpe pohe recipe
लावलेले पोहे / दडपे पोहे

Lavlele pohe or dadpe pohe is a Maharashtrian recipe. It is an easy snack or breakfast recipe. Not much cooking is involved. You may make the basic preparation when you have time and the final just before serving takes just 5 minutes.

Thin poha-aval/rice flakes are used to make a snack or breakfast recipe.

How to recipe make Lavlele pohe - Dadpe Pohe

Ingredients for dadpe pohe for 2-3 servings

thin poha - 4-5 cups
salt - 1 1/2 tsp or as per taste
red chili powder - 1 tsp
metkut - 1 tsp
dal chutney powder - 1 tsp

For tempering - Fodni - Tadka

oil - 2 tbsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
hing - 1/4 tsp
Haldi/Turmeric powder - 1/4 tsp

For final mixing, all chopped fine:

onion - 1/2 cup
tomato - 1/2 cup
Coriander leaves - 1-2 tbsp
coconut, grated, fresh or dry - 1/4 cup

Optional:

roasted peanuts - 2 tbsp
roasted gram - 2 tbsp
grated green/raw mango - 1 tsp
finely chopped green chili - 1
Garam masala or goda masala - 1/4 tsp

Step by step instructions for making dadpe pohe

Take thin poha in a big bowl. add salt, chili powder, metkut and dal chutney powder.

Heat oil. add mustard seeds and cumin seeds. Let splutter. Add hing. Switch off the flame and let cool slightly. Add turmeric powder. We add it after cooling the oil a little bit as it gets quickly burnt if you add in hot oil.

Add prepared fodni/tadka/tempering to the poha.

Mix fodni and poha and other ingredients well by rubbing with fingers so that poha is coated well. This needs to be done by hand only. Mixing with spoon may not spread everything evenly. Then add roasted peanuts and roasted gram.

Add grated dry coconut if adding. This is optional.

Mix well again. This is known as 'lavlele pohe'. You can make and keep this for 2-3 weeks. Next we make Dadpe pohe from the already done 'lavlele pohe'.

How to make dadpe pohe

Take about 2-3 cups of pohe in a wide bowl so that it is easy to mix other ingredients.

Add the following items to this bowl on poha.

chopped onion, chopped tomato, chopped fresh coriander leaves and grated fresh coconut.

Now, Mix well by hand or spoon.

After mixing, you may leave the poha pressed as shown in the image below for 5-10 minutes. This is how this dish got the name 'dadpe' which means 'pressed'. Poha will become slightly soft.

You may serve poha now.

Tips and variations

You may add chopped cucumber, capsicum in the final mix.

Question: How long does 'lavlele pohe stay good?

Answer : Lavlele pohe stays good for 2-3 weeks at least. In cold weather, it will be good for a longer time.

Question: Does 'lavlele pohe' need refrigeration?

Answer: No, lavlele pohe does not need refrigeration.

Question: Can we keep the leftover dadpe pohe in fridge?

Answer: Yes you can keep the leftover dadpe pohe in fridge. Use within a day or two.

Question: what are the vegetables we can add while making dadpe pohe?

Answer: you may add chopped tomato, onion, cucumber, capsicum and grated carrot. The vegetables you use while making salads.

Question: Which type of poha is good for making 'lavlele pohe' and 'dadpe pohe'?

Answer: Thin poha is good for making 'lavlele pohe' and 'dadpe pohe' as it is easier to chew. Thick poha may be difficult to chew for some, especially kids and the elderly people.

Question: What can we add or do to soften poha?

Answer: To soften poha, addition of onion, tomato, cucumber, grated fresh coconut helps. You may also add some lime juice if you like. Keep poha for 10-15 minutes after mixing with vegetables.

In addition to this you may also add some fresh curd/plain yogurt to make it very soft.

Related pages to visit