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.
- 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
- 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