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.

 

Baby Style Methi Mattar Malai

I’ve been thinking of developing Indian style gravy subzi’s (curries) for T to get him familiarised with the flavours. So this is the first of hopefully many to come, baby style Methi (fenugreek) Mattar Malai.

peas

methiIngredients:

  • 1 Cup green peas boiled and coarsely mashed
  • 1 Cup chopped methi
  • 1 Tbsp ghee
  • Pinch of cumin powder
  • 1 Small pod of grated garlic (optional)
  • 1/2 Cup fresh cream
  • 1 Cup milk
  • Salt to taste

Preparation:

  • Warm the ghee in a wok and add the cumin powder
  • Add the garlic and cook until soft
  • Add in the Methi and sauté till its cooked
  • Once cooked, add the boiled mashed peas
  • Pour in the fresh cream and milk and simmer on low, careful not to boil for long since the cream and milk can split
  • Add salt to taste

Serve with bread/chapatti or as is.

Also, if you want to give it more body you could add in some cooked and broken brown rice.final