Dhirde – Rice Batter Pancakes

I’ve grown up eating Dhirde. These are traditional Maharashtrian rice batter pancakes. Mum used to make these for me just before I’d step out to play in the evenings. I remember gorging on them and refuelling for some serious playtime.

It’s beautiful to see Trilok enjoying them as much as I did and I hope these make it to his top list of snacks.

dhirda3Dhirdes are loved by us for several reasons, for one is how crisp they get, their netted look and last but not the least for how yummy they are.

 Here’s what you will need:

  • Rice flour roughly 4 tbsp
  • Gram Flour/Besan, 1 tsp
  • Semolina/Rawa, 1 tsp
  • 1 Small onion, finely chopped
  • Small amount of coriander, finely chopped
  • A pinch of cumin seeds
  • Salt, to taste
  • A pinch of asafoetida
  • A few torn curry leaves
  • Water, enough to make a runny thin batter
  • Ghee or oil for pan frying (I’ve used ghee)

Dhirda1

dhirda2

Method:

  • In a deep bowl mix all the ingredients and make a runny batter
  • Heat pan on a medium flame
  • Once the pan is hot, lower the flame to slow and from a height pour out a ladle full of the batter, make sure it forms a net
  • Pour melted ghee into the open spaces of the pancake and let it brown on the slow flame
  • Flip over to cook on the reverse for a few seconds and when it starts to look crisp pull it off the flame
  • Serve warm

These make an amazing snack or can be had even for breakfast.

 

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