Jwariche Dhirde | Instant,Spicy Jowar Dosa | Jwariche Ghavan
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.
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
Calories: 36 kcalCarbohydrates: 7 gProtein: 1 gFat: 1 gSaturated Fat: 1 gCholesterol: 1 mgSodium: 195 mgPotassium: 42 mgFiber: 1 gSugar: 1 gVitamin A: 142 IUVitamin C: 2 mgCalcium: 6 mgIron: 1 mg