Nutritious Pancake / Poushtik Dhirdi (Dhirde)


Dhirdi is a quick and easy traditional Maharashtrian breakfast/snack recipe made out of mixed variety of flours. It can be made in a jiffy and most important it is healthy too.



  • 3 tbsp Rice flour
  • 3 tbsp Gram flour ( besan)
  • 3 tbsp Sorghum flour(Jowar)
  • 3 tbsp Ragi flour (Nachni)
  • 3 tbsp whole wheat flour
  • 2 green chillies chopped fine(as per spice required)
  • 1 onion chopped fine
  • 1/2″ piece of ginger chopped fine
  • 1/8th tsp asafoetida
  • 6 to 8 sprigs of coriander leaves finely chopped
  • Water as required to make a batter of dropping consistency
  • 1 tsp oil to be added to the batter
  • Salt to taste
  • Oil to shallow fry the pancakes


  • In a mixing bowl combine the flours, salt, green chillies, asafoetida, ginger, coriander leaves, 1 tsp oil and water to make a batter of dropping consistency (dosa batter consistency). There should be no lumps. If necessary mix the batter using your hands to see that there are no lumps formed. Set aside for about 15 minutes so that the flours gel into the batter (optional), you can make it immediately too.
  • Heat an iron tawa/skillet, grease it with oil,add a ladle of the batter and spread it on the pan.Don’t make it too thin or thick. Now leave some oil around the edges and cover it with a lid,till the pancake is golden brown on the underside and dry on top.
  • Then flip over the other side and let it cook the same way on the other side as well without cover. Leave some oil from the sides again.
  • Serve it hot with butter and raw mango chutney or chutney of your choice. Tastes best when cooked on an iron tawa.
  • This proportion yeilds approximately 7 dhirdi of 5″ diameter.


  • Dhirdi should always be served hot.
  • Dhirdi can also be cooked on a nonstick/ ceramic pan but it does’nt come out as crisp as the one on an iron tawa. Also texture of dhirdi is perfect when cooked on an iron tawa. 
  • Mix the batter well each time you prepare the pancake as the flours sink to the bottom.
  • Let the pancakes be smaller in size so that they come out crisp.
  • You can vary the recipe with variety of flours available, but do add rice flour and whole wheat flour as they help in binding the mix well.

Raw Mango Chutney (Kairichi Chutney)

Raw mango chutney is a simple maharashtrian recipe that’s tangy and spicy as well with a dash of sweetness. Raw mangoes are now available and it is always advisable to include seasonal fruits in your diet. Just like the flesh of raw mangoes is beneficial for health, so is its skin. Hence rinse the mango well and use its skin too. It is also loaded with Vitamin C and anti oxidants just like its flesh.



  • 1 cup grated coconut
  • 1/4 cup raw mango cubes with skin intact (if the mango is very sour use less/ adjust to tanginess required)
  • 3 to 4 green chillies(adjust to spice required)
  • 1/4 tsp cumin seeds
  • 1/8 tsp asafoetida
    Salt to taste
  • 3 sprigs of coriander leaves
  • A pinch of sugar


  • Grind the above ingredients coarsely. Then grind it along with little water a little coarsely. Do not make fine paste.
  • This chutney goes very well with dal rice, pancakes and dosas too.

Join the Conversation

  1. Nice recipe! ๐Ÿ™‚

  2. Can you write about – what is the Exact difference between
    I want to know about the flour composition of each. I guess that is what distinguishes one from the other.
    I am sorry if I am bothering you too much..!! You are the only Maharashtrian Food Blogger I have come across.. Rest all of them are South Indians!! heheheh!!

    1. Yeah Reema sure, not a bother at all, just gv me some time, shall jot down nd reply ๐Ÿ™‚

      1. Thank You ๐Ÿ™‚ ๐Ÿ™‚

    2. Reema, posting the differences between different pancakes/ flatbreads below

      Ghavan is a kind of dosa that can be prepared instantly without any fermentation. I have posted ghavan recipes in the blog.

      Dhirdi again is non fermented pancake prepared using gram flour for binding and combination of flours available at home. Have posted a few options in the blog.

      Dhapate :
      Dhapate is quite similar to thalipeeth and here jowar/ sorghum flour is used unlike thalipeeth where multi grain flours are used. Sorghum flour is gluten freen hence is not elastic , hence it is difficult to roll, which is why palms are used to pat the dough on a hot tawa. Still have to post this one :).

      Thalipeeth is a savoury, multigrain flatbread/ pancake, a speciality in Maharashtrian cuisine. The dough is prepared from dry roasted multigrain flour and is a mix of millets, rice, bengal gram, sorghum with a tinge of coriander seeds. The multigrains are dry roasted separately on low heat for about 10 minutes, also coriander seeds are dry roasted, all are cooled to room temperature and then ground to flour in the flour mill.Shelf life of this bhajani is around 4 months. To this flour onions, green chillies, coriander leaves,salt are added and the mix is kneaded into a stiff but pliable dough by adding warm water a little at a time. A portion of the dough is taken and flattened using your palm on a greased plastic sheet into a small circle, then it is transferred to a skillet and shallow fried on both sides.

      Amboli is a fermented rice based pancake( using rice and split black lentils) and they are thick and crisp. I have posted the recipes of the same.

      1. Thank You so much ๐Ÿ™‚ Thanks a ton ๐Ÿ™‚

        1. Welcome Reema ๐Ÿ™‚

    1. Thank you ๐Ÿ™‚

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