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Dadpe Pohe - Maharashrian Breakfast

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Poha | Pohay is the most popular Indian breakfast that spans across the entire country. Each region enjoys this every morning with its own variation.  Among the whole lot, pohay is the most sought-after dish of the Maharashtrians. It can be doubled as both for breakfast and as a snack.  There are so many varieties of Poha made by them. They can take it in any form - Chivda, Kanda Poha, Batata Poha and Dadpe Poha.   During marriages, Kanda Pohay is made when the bride and groom meet for the first time and it marks the beginning of a new relationship. This dish plays a significant role in their daily life that sometimes, a marriage is colloquially referred to as "Kanda Poha". 
Dadpe Pohe - Maharashrian Breakfast

One such desired variety is this Dadpe Poha.  Raw Poha mixed with fresh grated coconut, ginger and lime juice.  Unlike the other Poha variations, this is not cooked and is made with thin poha. Just like the dum process, everything is mixed together and covered with a lid and some weight is kept on top , so that the flavours are well absorbed.  "Dadapne" means to press or under weight in Marathi.  Hence the name Dadpe Poha.

Stepwise Pictorial

mango, Salad, Ginger, radishDadpe Pohe - Maharashrian Breakfast

Raw Poha mixed with fresh grated coconut, ginger and lime juice. A no cook Poha from the Marathis.

Prep time: 20 mins | Cook time: 1 Min | Total time: 25 Mins | Serves: 2

Ingredients

  • 2 Cups Thin Poha | Flattened rice flakes
  • ½ Cup Grated Coconut
  • 1 Tbsp Fresh grated ginger
  • Salt to taste
For the tempering
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • ½ Cup Finely Chopped Onions
  • 2-3  Green chillies, finely chopped
  • ½ Cup Peanuts, roasted
  • 2 Tbsp Lime juice
Instructions

  1. In a bowl, mix the poha, grated coconut, ginger, salt and the tempering. Sprinkle water and mix it well. Check for salt and adjust if needed. 
  2. Close the bowl with a airtight lid and keep some weight on top of it, something that is heavy. 
  3. Leave it for about 15-20 minutes, so that the flavour gets infused and the poha softens. 
  4. Serve with coconut chutney. 

    This post falls under Maharashtra state, in the Central Western India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

    View other "Indian Breakfast recipes" recipes

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    Reader Interactions

    Comments

    1. Archana Potdar says

      Drooling Nisha. Its my favourite snack. Beautifully done.

      Reply

    2. Suma Gandlur says

      Well captured. Didn't know there was an uncooked version of spicy poha.

      Reply

    3. Usha says

      This is a new way of preparing this pohe. You found a different recipe for this state. Pohe looks delicious.

      Reply

    4. Sandhya Ramakrishnan says

      This is such a lovely way to use poha! My poha is never the right consistency when I make it. This would be my solution 🙂

      Reply

    5. Nalini's Kitchen says

      Such a filling and healthy breakfast or snack option...

      Reply

    6. Chef Mireille says

      what a quick and easy breakfasg

      Reply

    7. Pavani N says

      That's an interesting way to prepare poha. I'm usually rushing when I make poha, but will have to try your version next.

      Reply

    8. Srivalli says

      Such lovely pictures Nisha..your breakfast posts are making it so interesting!

      Reply

    9. Jayanthi Padmanabhan says

      lovely poha and no cooking.. that's a bonus..

      Reply

    10. Nivedhanams Sowmya says

      that is looking so beautiful!! well done Nisha!!

      Reply

    11. Gayathri Kumar says

      Wow! THis looks really nice...

      Reply

    12. Harini-Jaya R says

      Love this breakfast. I love the picture of the coconut shell holding the upma!

      Reply

    13. Varadas Kitchen says

      I love dadpe pohe, my mother used to make them for an afternoon after school snack.

      Reply

    14. Priya Suresh says

      I want that bowl of filling poha, am a great fan of poha. This dish is definitely going to be my favourite.

      Reply

    15. The Pumpkin Farm says

      wash it down with a glass of sugarcane juice, this is how they do in big sugar cane farms, yours looks mouthwatering

      Reply

    16. vaishali sabnani says

      very interesting write up...I too have a version where they do not cook the poha..called Damat Poha.do check out, love the flavours and those peanuts!

      Reply

      • Nisha says

        Sure Vaishali.

        Reply

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