Dadpe Pohe

Authentic Dadpe Pohe at Yogeshwari, Very simple and homely taste, full of flavours, has fresh coconut, sev topping, tomato, peanuts, lime juice. Green chillies are kept separately and can be added separately. You can feel slight crunch of pohe and sev topping and hint of lime and cocunut water.

Dadpe Pohe originates from konkan region of maharashtra. Unlike in the traditional poha recipes where thick poha is used, thin poha is used in it. It gets its name from the technique used to make it i.e dadapne meaning applying pressure so the flavours amalgamate properly. There is usually no cooking involved in making Dadpe phoe except tadka/tempering. Thin poha (sometimes roasted to make it crispy) is mixed with chopped onions, grated coconut, coriander leaves, salt, sugar, covered and kept under something heavy for 10-15 min. It is then tempered with mustard & cummin seeds, turmeric, curry leaves and green chillies. Finally, roasted peanuts, tomatoes, some lemon juice, coconut water is added and pohe garnished with sev/coconut/fresh coriander before serving.

Other dishes you can try in this area::

Guruji Idli – Ghee Dosa

Croissants at Felice Pasticceria