There are many varieties of poha, all as healthy as the next one, that make for an ideal breakfast option. The dadpe pohe, which originated in the Konkan, is considered to be a healthy, raw recipe where unlike other variations, it receives the dum treatment. "This means that all the ingredients are mixed together and covered with a lid so that the flavours are blended and absorbed. This process is called 'dadpne' in Marathi, and hence the name," explains Shradul Yeole, owner and chef at Jivhala, a Maharashtrian eatery in Kandivali East.