DOODHICHE DHIRDE (SAVOURY BOTTLE GOURD PANCAKES)

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….

1. Hurdyaacha Thaalipeeth
2. Rawa Tandlaache Poale
3. Corn Oats Semolina Pancakes
4. Poale (Neer Dosa)
5. Ghaavan

Prep Time : 20 min

Cooking Time 4 min

Serves 4 (12 Dhirdi)

Cup Used : 200 ml

INGREDIENTS :

• 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

METHOD :

1. To make Doodhiche Dhirde, soak the grated bottle gourd in clean water and squeeze it dry.
2. Cook it in a pan on low flame, adding just a tablespoon of water, with the lid on.
3. After about 3-4 minutes, uncover and evaporate the remaining water on medium heat.
4. Switch off the flame and set aside to cool.
5. Dry roast the sesame seeds and grind them to a slightly coarse powder.
6. 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.
7. 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.
8. Next, heat a small kadhai and add oil to it for tempering.
9. Add the mustard seeds and as soon as they splutter, add the chopped curry leaves.
10. Switch off the flame and pour this tempering over the prepared batter.
11. Mix well and set aside for about half an hour.
12. Heat a cast iron griddle and spread some oil over it.
13. Pour about half a cup of batter and slightly spread it with the back of the ladle to get a slightly thick round pancake
14. Drizzle some homemade ghee over it and around the edges and cover and cook for a a minute or two on low heat.
15. Uncover and flip to cook the upper side.
16. Increase the flame to high and roast the flipped side, applying some pressure with a spatula.
17. 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.
18. Serve these delicious and nutritious Doodhiche Dhirde with some Kothimbir Pudina Chatni for a filling breakfast!

TIPS :

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!