Dadpe Pohe
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Dadpe Poha is one of the Maharashtrian breakfast/evening snack that is summer special. Add in lots of coconut, crunchy raw onions and peanuts and devour it cold, a perfect snack for hot summer days.
  • 4 cups of thin poha
  • 1 cup of raw onions finely chopped
  • 1 cup of tomato finely chopped
  • 1 cup of freshly grated coconut/ fully thawed frozen coconut
  • 4-5 green chilies finely chopped
  • 4-5 curry leaves
  • handful of peanuts
  • 2 tsp of mustard seeds
  • 2 tbsp oil
  • 1 tsp of sugar
  • salt as per taste
  • 1 cup of coconut water
  1. In a mixing bowl, add thin poha, grated coconut, coconut water, onions and tomatoes.
  2. Add salt and sugar to this mix.
  3. Mix everything together and cover the bowl with a plate.
  4. Invert the bowl over the plate and let it sit for 5-10 mins.
  5. Meanwhile, in a small pan, add oil and let it heat on medium flame.
  6. Once hot, add peanuts and fry it for 10-15 seconds.
  7. Add mustard seeds to this pan and let it crackle.
  8. Once the seeds crackle, add chilies and curry leaves, hint of hing.
  9. Once the chilies look fried, turn off the flame.
  10. Add this tempered chili and oil mixture to the Poha and mix everything together.
  11. Drizzle some lemon juice and garnish with coriander and serve immediately.
Do not add too much coconut water if the grated coconut is tender and watery.
The soaked Poha should be just soft but not soggy, so avoid coconut water if the Poha is becoming soggy with onions and tomatoes.
If you are making Dadpe Pohe without tomatoes, add ¼ cup coconut water more to make it soft.
Recipe by When chai met biskit at