To make poha, choose medium to thick flakes. Avoid thin flakes. Add them to a bowl or a strainer or colander.

Pour 4 to 5 cups of water and rinse them quickly. Drain the water completely. I rinse them twice.

Cover and set aside to soften. Meanwhile prepare the veggies.

Press a few flakes of poha in between your thumb and forefinger, they should be soft & break easily. If they don't then sprinkle little water mix and cover.

When they turn soft enough, add some sugar and salt. Run your fingers through the poha to break the lumps & spread salt.

Heat a pan with oil and fry the peanuts on a medium heat until golden and crunchy.

Remove the peanuts to a plate and set aside.

To the same pan add mustard and cumin.

When they begin to pop, add hing, onions, curry leaves and green chilies.

Saute until the onions turn lightly pink.

Optional - Add cubed potatoes or mix veggies and saute for a min. Cover and cook on a low heat until soft and cooked completely. If needed can sprinkle some water and cook. Once done, saute for another minute.

Add turmeric and poha. Mix well and cover the pan.

Cook on a very low heat until it turns hot. If you feel poha is too dry, you may sprinkle some water and continue to steam.

Turn off the heat when poha has softened & become hot. Remove from heat. Taste test and add more salt if needed & squeeze lemon juice.

Garnish poha with coriander leaves & roasted peanuts. You may top with sev or farsan or fresh coconut. Serve it hot.

Add 2 cups of poha to a wide plate along with ½ cup fine chopped onions, 1 cup fresh grated coconut, ½ teaspoon salt, 1 teaspoon fine sugar and ¼ cup fine chopped coriander leaves.

Squeeze the juice out of 1 medium lemon and mix all of them with your hand. You may optionally add 1 to 2 tbsps of coconut water or plain water to soften them little more.

Cover and set aside for 5 minutes until they soften. Onions and coconut will release some moisture and make the dadpe pohe soft.

After 5 minutes, pour 1 tablespoon oil to a small tadka pan and heat it.

Add ¼ to ½ teaspoon mustard seeds, 2 sprigs of torn curry leaves, 1 to 2 chopped green chilies. Fry all of them until the curry leaves turn crisp.

Then add a pinch of hing and ⅛ teaspoon of turmeric. Pour this to the flattened rice mixture so it absorbs all of the flavors.

Meanwhile add peanuts to the same pan and roast them until golden and crunchy. Once done set these aside to cool.

Mix the poha well and taste test. If needed add more salt and lemon juice. If the poha is not soft to your liking you may add more coconut water or plain water and mix.

Garnish dadpe pohe with fried peanuts.