Ingredients
1 cup thick poha (flattened rice) – white or red variety
1 small onion, finely chopped
1–2 green chilies, finely chopped
2–3 tbsp freshly grated coconut (optional)
2 tbsp coriander leaves, finely chopped
1 tbsp lemon juice
Salt, to taste
½ tsp sugar (optional, balances flavours)
For the tempering (tadka):
1 tbsp oil (preferably groundnut oil)
½ cup peanuts
½ tsp mustard seeds
a sprig curry leaves finely chopped
1 pinch asafoetida (hing)
Preparations
If the poha is thick, put it in a bowl, wash it under running water,drain the water, keep it aside for a few minutes, if it hasn't softened, sprinkle little water and mix well.
Put the softened poha in a bog bowl
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Add onion, green chilies, coconut, coriander, salt, and sugar.
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Gently toss to combine all the ingredients.
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Heat oil in a small pan.
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Add mustard seeds, let them splutter, then add curry leaves and a pinch of hing.
- Add the peanuts and roast.
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Sauté for a few seconds until fragrant.
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Pour the hot tempering over the poha mixture.
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Add lemon juice and mix well.
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Cover and let it rest for 2–3 minutes so the flavours meld together (“dadpne” means to press/infuse in Marathi).
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Serve fresh, garnished with a bit more grated coconut or coriander if desired.
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Pairs beautifully with a cup of masala chai.
Notes-
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Use thick poha — thin poha will become mushy when moistened.
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Adjust chili to your spice level; a mild version works well for breakfast.
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You can add grated carrot, cucumber, or pomegranate seeds for freshness.
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For extra crunch, sprinkle sev or roasted chana dal on top before serving.
Healthy Breakfast
Dadpe Pohe is light, hydrating, and full of texture — soft poha, crunchy peanuts, and the freshness of coconut and lemon. It’s a no-cook, quick, and cooling recipe that perfectly fits warm Indian mornings.
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