1. In a large flat plate, mix the poha flakes with fresh shredded coconut, chopped onion, mix well.
2. Put another plate on the top of the poha mixture and weigh down by placing a heavy bowl on the top of it.
3. Keep aside for 15 to 20 minutes.
4. For the tempering in a small pan, heat oil.
5. Shallow fry the raw peanuts until they are browned.
6. Once peanuts are browned, use slotted spoon to remove to a bowl and keep aside.
7. Now in the same oil add mustard seeds, cumin seeds and hing. Mix well.
8. Next add in green chilies, turmeric powder, curry leaves and allow the leaves to crackle.
9. Now pour this tempering over the prepared Poha mixture.
10. Toss well, add lemon juice, salt to taste, sugar, finely chopped coriander leaves and mix well.
11. Garnish with fried peanuts and serve immediately while hot.
For every Maharashtrian, Dadpe Pohe brings back fond memories of their mother! A very easy and simple Maharashtrian snack but in most homes it is also eaten as a breakfast. This is a no- cook Dadpe Pohe recipe and does not need the flaked rice to be soaked either. It is perfect to make during rush hours, for kids lunch boxes, for lazy weekends and as a Diwali snack to be served with all the sweets, to guests who come to meet you!