The husband and I absolutely love poha. We make many different versions of poha (aka beaten rice, flattened rice or rice flakes, aval in Tamil), for breakfast, lunch or dinner. Yes, that’s how much we love it!
I’m always on the lookout for new styles in which to cook poha, so I got all intrigued when I read about Dadpe Pohe recently. Dadpe Pohe is basically a Maharashtrian specialty, and is consumed in some parts of Goa as well. The unique thing about this dish is that it is uncooked – except for the tempering that goes into it. This makes it a poha salad, eh?
Check out the recipe, just in on my photo blog!