Dhirde is a traditional Maharashtrian savory crepe made with a blend of sorghum (jowar) flour, gram flour, and wheat flour. Flavored with green chili-garlic paste and spices, it’s light, wholesome, and quick to prepare. Serve it hot with coconut chutney for a perfect breakfast or light dinner.
Ingredients:
-
1 cup sorghum flour (jowar atta)
-
¼ cup whole wheat flour (gehun ka atta)
-
½ cup gram flour (besan)
-
1½ teaspoons garlic-green chilli paste
-
½ teaspoon turmeric powder
-
¼ teaspoon red chilli powder
-
Salt to taste
-
Approx. 1½ to 2 cups water
-
Oil, for drizzling and cooking
-
Coconut chutney, for serving
Method:
-
Prepare the Batter:
In a large bowl, combine sorghum flour, wheat flour, gram flour, garlic-chilli paste, turmeric, red chilli powder, and salt.
Add 1 cup water and mix well.
Gradually add another ½ to 1 cup water to form a smooth, lump-free, pourable batter. -
Cook the Dhirde:
Heat a non-stick tawa or skillet on medium heat.
Drizzle a few drops of oil. Pour a ladle of batter and quickly swirl the pan to spread it into a thin disc—like a crepe.
Drizzle a little oil around the edges.
Cook for 1–2 minutes, flip, and cook the other side for another 1–2 minutes until lightly golden. -
Serve:
Serve hot with fresh coconut chutney or curd.
Tips:
-
Adjust water for a thinner or thicker crepe consistency.
-
For extra flavor, add chopped coriander, onion, or grated carrot to the batter.
-
Cook on medium heat to allow even cooking and avoid burning.
