Doodhiche Dhirde is a savoury pancake made using doodhi i.e. bottle gourd and some healthy flours. Dhirde is a traditional dish from Maharashtra and is what pancakes are called in Marathi language. We can find various types of dhirde in this cuisine.
In this recipe I have used bottle gourd and Raagi flour, both which act as a coolant for our bodies, apart from providing us with high nutritional benefits. Sesame seeds are one such addition which render a delicious flavour along with the homemade ghee. These dhirde are a great option for breakfast, tiffins or even for a light dinner or for a no onion no garlic meal!
For some more delicious dishes, do take a look at the following recipes too….
Prep Time : 20 min
Cooking Time 4 min
Serves 4 (12 Dhirdi)
Cup Used : 200 ml
- 1 1/2 cup Semolina (Rawaa/Sooji)
- 1 cup Raagi Flour (Naachani/Finger Millet Flour)
- 1/2 cup Basmati Rice Flour (Tandlaache Pith/Chawal Ka Aataa)
- 4 Green Chillies …. Slit Lengthwise and Chopped
- 1 cup Corriander Leaves …. Finely Chopped
- 3 tbs Curds
- 1/4 cup Sesame Seeds
- 1 1/4 cup Grated Bottle Gourd (Doodhi/Lauki)
- Salt To Taste
- 3 cups Water
- Homemade Ghee For Roasting The Dhirde
For The Tempering :
- 3 tsp Oil
- 3/4 tsp Mustard Seeds
- 15 Curry Leaves…. Finely Chopped
- To make Doodhiche Dhirde, soak the grated bottle gourd in clean water and squeeze it dry.
- Cook it in a pan on low flame, adding just a tablespoon of water, with the lid on.
- After about 3-4 minutes, uncover and evaporate the remaining water on medium heat.
- Switch off the flame and set aside to cool.
- Dry roast the sesame seeds and grind them to a slightly coarse powder.
- In a mixing bowl, add all the flours, semolina, steamed bottle gourd, sesame powder and all the other above mentioned ingredients, except water and ghee.
- Add water gradually, a little at a time and whisk well so that there are no lumps. The batter should be of medium thick consistency.
- Next, heat a small kadhai and add oil to it for tempering.
- Add the mustard seeds and as soon as they splutter, add the chopped curry leaves.
- Switch off the flame and pour this tempering over the prepared batter.
- Mix well and set aside for about half an hour.
- Heat a cast iron griddle and spread some oil over it.
- Pour about half a cup of batter and slightly spread it with the back of the ladle to get a slightly thick round pancake
- Drizzle some homemade ghee over it and around the edges and cover and cook for a a minute or two on low heat.
- Uncover and flip to cook the upper side.
- Increase the flame to high and roast the flipped side, applying some pressure with a spatula.
- When the flipped side too is slightly browned, transfer the Dhirde to a serving dish and repeat above steps till all the batter is used up.
- Serve these delicious and nutritious Doodhiche Dhirde with some Kothimbir Pudina Chatni for a filling breakfast!
For a crispier dhirdi, just increase the rice flour by half a cup and at the same time, the sesame seeds too can be increased by a few tablespoons of desired for a more nutty flavour.
Slightly thinner dhirdi too can be made if desired, the above have been made slightly thick for photography purpose, though each way it tastes equally delicious!