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Hi folks... I am Noopur. long time that I have been off the bawarchi scene..
Have been busy! This is a typical Maharastrian recipe that I
learnt from my GrandMa in Nagpur, Maharashtra, INDIA. Though ppl.
like this a lot whenever I make it.. I still don't think any one
can beat the way my Grandma still makes it at the age of 75+. Cudos
Granny!!
Email:noopurg@rediffmail.com
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Dhirde
Ingredients for Cooking
1 tbsp. of besan.. gram flour
1 tbsp. of wheat flour
1 tbsp. of bajra flour
1 tbsp. of jowar flour
1/2 tbsp. of rice flour
5-6 green chillies finely chopped or more according to taste
10-12 flakes of garlic chopped evenly
2 tsp. jeera whole
1/2 tsp. asoeftida
1/2 tsp. haldi.. or just enough to give colour to the mixture of
the flour.
few sprigs of coriander cut finely
1 tbsp. of oil
Salt to taste
Method
- Take the above given flours in a bowl.
- Add the garlic, jeera, haldi, asoeftida, coriander, chillies and salt to taste.
- Add water to the above mixture.. to make it into a thin batter thinner than the batter we make for bhajiyas.
- Add 1 tbsp. oil to the mixture and keep aside for 15-30 mins.
- Heat a fry pan and add a tsp. of oil.
- When the pan is hot enough put some batter randomly.. not the way we make dosas.
- You will see the batter getting porous.. it develops pores when it is put on to the fry pan.
- Keep the flame high and cover.
- When the batter starts leaving the sides of the fry pan.. put some oil around the sides of the Deerde..
- Turn and keep for a few mins. till the other side is cooked... Only the first side of the Dheerde should be brownish.. not both.
- Serve hot with some tomato ketchup if you please.
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