Dadpe Pohe: Maharashtra’s Simplest Breakfast with the Biggest Heart
This traditional Maharashtrian dish is one of the most underrated breakfasts in Indian cuisine. There is no complicated cooking process, no heavy masalas, and no restaurant-style presentation. Yet, one bite of freshly made Dadpe Pohe carries the freshness, comfort, and warmth of a homemade meal that modern food often forgets.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Ingredients
- 2 Cups Thin Poha
- 1 Onion finely chopped
- 2 Green Chillies finely chopped
- 1/2 Cup Fresh Coconut grated
- 2 tbsp Peanuts roasted
- 2 tbsp Fresh Coriander Leaved finely chopped
- 1 tbsp Lemon Juice
- 1 tsp Sugar optional
- Salt to taste
For Tempering
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- Few Curry Leaves
- Pinch of Hing (asafoetida)
Instructions
- Place thin poha in a large bowl. Sprinkle a little water over it gently to soften slightly. Do not soak.
- Add chopped onions, green chilies, grated coconut, peanuts, coriander, salt, sugar, and lemon juice. Mix lightly.
- Heat oil in a small pan. Add mustard seeds. Once they splutter, add curry leaves and hing.
- Pour the hot tempering over the poha mixture and mix gently
- Cover the bowl and let it rest for 5–10 minutes so the flavors blend well.
- Serve fresh with hot chai or buttermilk.
Notes
Tips
- Use thin poha for authentic texture.
- Do not add too much water or the poha may become mushy.
- Fresh coconut gives the best flavor.
- Add sev on top for extra crunch if desired.
Best Served With
- Masala chai
- Buttermilk
- Mango pickle
- Fried green chilies