West Indian
Dadpe Pohe (Raw Poha with Coconut and Onion)
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Dadpe Pohe (Raw Poha with Coconut and Onion) is West Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Put the thin poha in a colander and shake it well to drop out the flour and broken bits, then tip it into a wide bowl, and do not wash or soak it, because the onion and coconut are what soften it.
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Add the finely chopped onion, grated coconut, finely chopped green chilies, sugar and salt to the bowl and mix it through with your fingertips rather than a spoon.
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Press the mixture flat with your palm, lay a plate directly on the surface so it presses down, and leave it 10 minutes while the moisture from the onion and coconut works into the flakes.
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While it sits, heat the oil in a small pan over medium heat, add the mustard seeds and wait for them to pop, about 30 seconds.
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Add the peanuts, cumin seeds, curry leaves and asafoetida and fry 2 minutes over medium heat until the peanuts take on a little colour and the curry leaves turn crisp.
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Pour the hot tempering over the pressed poha, squeeze in the lemon juice and fold it all through with a light hand so the flakes stay separate instead of mashing together.
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Pinch a little and taste: it should be soft and yielding with no dry white core left in the flake, and if it still feels brittle, cover it and give it another 5 minutes.
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Scatter the cilantro over the top and serve it right away at room temperature, with hot tea beside it.
Watch how to cook Dadpe Pohe (Raw Poha with Coconut and Onion)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Dadpe Pohe (Raw Poha with Coconut and Onion), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dadpe Pohe (Raw Poha with Coconut and Onion) carries peanuts and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 300 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 14 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 300 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dadpe Pohe (Raw Poha with Coconut and Onion) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.