Maharashtrian food makes great use of millets and this Jwariche Dhirde is one such example. Once you have tried this recipe for the Spicy Jowar Dosa, I think it will become a staple part of your family meals.

Instant Jowar Flour Dosa | Jwariche Ghavan
Instant Jowar Flour Dosa | Jwariche Ghavan

For many years now, I have been trying to use millets in my everyday diet. These hardy small seeds grow in the toughest of terrains (explains why they abound in the rain-starved regions of India such as Maharashtra, Rajasthan, Andhra and Karnataka as well as in Africa), and are a powerhouse of nutrients.

As a South Indian, Ragi or Finger Millet is a staple at home, and with it I make:

Of course, living in Maharashtra, I have learnt to use Sama (Varai or Little Millet), Bajra (Pearl Millet), and Jowar (Sorghum) in a variety of dishes. Today’s post is dedicated to Jwariche Dhirde, a spicy jowar flour dosa made in Maharashtra.

Dhirde (also called Ghavan) is what dosas are called in Maharashtra. Traditionally, they are also made by soaking, grinding and then fermenting a range of pulses, millets, or rice, but in modern times many recipes have been adapted to use readily available flour.

Jwariche Dhirde can be made with a simple batter of jowar flour, salt and water; or then made like I did with some ginger-garlic-green chilli paste and loads of coriander or Methi. I chose the latter option because it ups the flavour quotient AND makes this Jowar Dosa even more nutritious.

In Summer, Dhirde are served with Aamras. I cannot wait to try this combination. 🙂

Tips to Perfect Jwariche Dhirde or Ghavan

Making the Jwariche Ghavan is easy, but it helps to keep these points in mind:

  • Getting the consistency of the batter right is perhaps the most important part of making this Jowar Dosa. The batter should be such that when you pour it in the middle of a flat tava, it should spread by itself to form a 5″ to 6″ thickish dosa. Jowar flour does not absorb water well and the moment the batter is added to the hot pan it starts cooking and you have little chance to spread it.
  • The Tava should be heated on a medium flame. Don’t make it too hot because then the side touching the tava will burn and char but the Dhirde will essentially remain uncooked.
  • After you pour the batter on to the tava, cook the Dhirde till the surface is just drying up and then immediately flip it over and cook for a few seconds. If you cook it too long on either side, the water will evapourate and the Dhirde will start to crack and break apart.
  • You can make these crepes or pancakes immediately, but I found that letting the batter rest for about an hour gives better results.
  • You can add some rice flour or gram flour (besan) to the batter. The rice flour gives you a crisper Dhirde while the Besan helps as a binding agent.
Jwariche Ghavan | Jwariche Dhirde | Jwarichi Amboli
Jwariche Ghavan | Jwariche Dhirde | Jwarichi Amboli

How to Make Jwariche Dhirde | Jwariche Ghavan

  1. Getting Started
    1. Grind 3 cloves of garlic, 1/2″ piece of ginger, and 2-3 green chillies to a coarse paste. I like my dosa spicy so I add more green chillies. Adjust the number according to the level of spiciness you want. The same holds true for garlic as well. 
    2. Chop 1/2 packed cup of fresh coriander leaves to very fine pieces. 
  2. Making the Batter for the Jwariche Dhirde
    1. To a bowl, add 1/2 cup Jowar Flour (Sorghum Flour).
    2. If you so wish, add 1 tsp Rice Flour and 1 tsp Semolina. This just adds some crispness to the dosa and is a totally optional step.
    3. Now to the flour mix, add the green chilli-ginger-garlic paste, 1/4 tsp tumeric, 1 tsp chilli powder, and 1/2 tsp salt. You can omit both the turmeric and the chilli powder. If you omit the turmeric, the Dhirde will be pale in colour, while omitting the red chilli powder will just reduce the spiciness.

    4. Mix well.
    5. Add 1/2 cup finely chopped coriander, and mix well.
    6. Slowly add 1/2 cup water and mix well to form a thick paste. I do this to ensure to ensure there are no lumps in the final batter.
    7. Now slowly add and additional 2/3 cup water and mix well to form a thick, flowy batter. 
    8. Cover and let the batter rest for 10 minutes. This is an optional step but it helps, especially if you are using some rava.
  3.  Making the Jwariche Dhirde
    1. Over medium-high flame, slowly heat a flat tava.
    2. Add a few drops of oil and spread it well. This dosa does not need a lot of oil.
    3. When the tava is hot, pour 1/4 cup of batter in the middle of the tava and let it spread by tself. You could swirl the tava a bit to help the batter spread.
    4. If needed, drizzle a few drops of oil around the edges of the dhirde. I did not do this.
    5. Let the Dhirde cook till the surface starts drying out and the edges brown a bit.  
    6. Using a sharp flat turning spatula, loosen the edges of the dhirde and progressively work your way to the centre.
    7. Flip the Dhirde over and cook for a few seconds.
    8. Immediately serve the hot Jwariche Dhirde. You can enjoy it by itself or then with some Dahi on the side.
Jwariche Dhirde
Jwariche Dhirde

Recipe for Jwariche Dhirde | Jwariche Ghavan | Spicy Jowar Dosa

Jwariche Dhirde | Instant Jowar Flour Dosa from Maharashtra

Jwariche Dhirde | Instant,Spicy Jowar Dosa | Jwariche Ghavan

Aruna
Jwariche Dhirde or Dhirde is a versatile, spicy Jowar Flour Dosa from Maharashtra. The batter needs no fermentation and the Dhirde needs very little as accompaniment because its so rich in flavour. Makes for an excellent breakfast or even lunch if you are on a diet.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dinner, Lunch
Cuisine Indian, Maharashtrian, Vegan, Vegetarian
Servings 8 x 6″ Dhirde
Calories 36 kcal
Equipment
  • Bowl
  • Spoon
  • Flat Tava or Griddle
  • Flat, Turning Spatula
Ingredients
  
  • 1/2 Cup Jowar Flour (~80 gms)
  • 1/2 Cup Finely Chopped Coriander
  • 1 tsp Rice Flour (~10 gms)
  • 1 tsp Rava (~10 gms)
  • 1.25 Cups Water
To Grind
  • 3 to 4 Cloves Garlic
  • 1/2" Piece Ginger
  • 2 to 3 Green Chillies
Other Ingredients
  • 1 tsp Chilli Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Salt
  • Oil
Instructions
 
Making the Ginger-Garlic-Chilli Paste
  • Grind 3 cloves of garlic, 1/2″ piece of ginger, and 2-3 green chillies to a coarse paste. Use as many or as few green chillies as you wish.
  • Chop 1/2 packed cup of fresh coriander leaves to very fine pieces.
Making the Batter for the Jwariche Dhirde
  • To a bowl, add 1/2 cup Jowar Flour (Sorghum Flour), 1/2 cup finely chopped coriander, green chilli-ginger-garlic paste, 1/4 tsp tumeric, 1 tsp chilli powder, and 1/2 tsp salt. You can omit both the turmeric and the chilli powder. If you omit the turmeric, the Dhirde will be pale in colour, while omitting the red chilli powder will just reduce the spiciness.
  • {Optional} Add 1 tsp Rice Flour and 1 tsp Semolina. This just adds some crispness to the dhirde. Omit Rava for the gluten-free version.
  • Mix well.
  • Slowly add 1 cup water and mix well to form a thick batter of flowing consistency batter.
  • To adjust consistency, add a little more water, 1 tbsp at a time. You may need just 2 or 3 tbsp of water more.
  • Cover and let the batter rest for 10 minutes. This is an optional step but it helps, especially if you are using some rava.
Making the Jwariche Dhirde
  • Over medium-high flame, slowly heat a flat tava.
  • Add a few drops of oil and spread it well. This dosa does not need a lot of oil.
  • When the tava is hot, pour 1/4 cup of batter in the middle of the tava and let it spread by tself. You could swirl the tava a bit to help the batter spread.
  • If needed, drizzle a few drops of oil around the edges of the dhirde. I did not do this.
  • Let the Dhirde cook till the surface starts drying out and the edges brown a bit.
  • Using a sharp flat turning spatula, loosen the edges of the dhirde and progressively work your way to the centre.
  • Flip the Dhirde over and cook for a few seconds.
Serving Ideas
  • Serve the hot Jwariche Dhirde with some Dahi on the side.
  • In Summer, serve Dhirde with Aamras.
Nutrition Facts
Jwariche Dhirde | Instant,Spicy Jowar Dosa | Jwariche Ghavan
Amount Per Serving
Calories 36 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 195mg8%
Potassium 42mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 142IU3%
Vitamin C 2mg2%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Amboli, Jowar Dosa, Jwariche Dhirde, Jwariche Ghavan, Jwarichi Amboli, Millet Recipe, Sorghum Flour Pancake
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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