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Dadpe Pohe : A Classic Maharashtrian Breakfast

Dadpe Pohe is a classic Maharashtrian Breakfast recipe that comes all the way from Kokan.

It is a simple dish that is super easy to cook. So this is the perfect recipe for beginners.

Dadpe pohe is typically made with patal/thin poha but I absolutely love it when it’s made with jada poha or even chivda.  It is soft, has a bite, a variety of textures and flavors- sweet, tangy, spicey, etc.

This dish gets its name from the technique that is used to make it i.e. ” dadapne” in which pressure is put so the flavors amalgamate properly.

It is my favorite kind of breakfast or snack recipe. Add a little more veggies to it and it’s absolutely perfect.

Dadpe pohe

Dadpe Pohe

Dadpe Pohe

Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Keyword: gluten free


  • Mixing bowl


  • 1 1/2-2 cup Thin/ Patal/jada Poha
  • 1 Medium Onion
  • 1/2 cup Fresh Coconut grated
  • 1/4 cup Roasted peanuts
  • 1/4 cup Coriander Chopped
  • 1 tbsp Lime Juice
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/4-1/2 cup Coconut water tender coconut preferably

For Tempering

  • 1 tbsp oil
  • 5-6 curry leaves
  • 1 tsp Mustard seeds
  • 2 Green chilies
  • pinch Asafoetida/Hing


  • In a mixing bowl, add sugar, salt, and Lime juice to poha and mix it nicely. Leave it aside for a few minutes
  • Then add in chopped onions, coconut, coriander, roasted peanuts to the poha mixture and set it aside for another few minutes.
  • Take coconut water and sprinkle it onto the poha mix. Increase or decrease the amount of coconut water as per personal preference.

For the tempering

  • Heat oil in a tempering pan. Once it is heated, add in mustard seeds followed by curry leaves and green chilies. Lastly, add asafoetida and shut the flame.
  • Pour the tempering on the poha mix place a lid and some weight on top so the flavors blend in.
  • Serve it right away with a garnich of fresh coriander, coconut and roasted peanuts


  • Typically, fried peanuts are used in the recipe. I prefer the roasted version.
  • A wide range of vegetables can be added to the classic recipe including carrots, beets, peas, etc 


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