Ayurveda says that breakfast should always be freshly prepared, hot and in a quantity such that you feel hungry again at lunch time! Dhirdi fits all these requirements perfectly. It is as appetizing looking as it tastes, making it easy to get onto our list of favourite snacks. It is also a great in-between snack for any time of the day and has great protein content too!
Preparation time: 30 minutes
Soaking time: 5 hours
Serves approx. 4-5 persons
INGREDIENTS
- Mung Dal – 150 gms
- Chana Dal – 75 gms
- Urad Dal – 10 gms
- Rice – 90 gms
- Green chili paste – 5 gms
- Salt – 10 gms
- Coriander leaves, finely chopped – 10 gms
- Tomato, finely chopped – 10 gms
- Onion, finely chopped (optional) – 10 gms
PREPARATION
- Mix and soak all the grains (the 3 dals and the rice) in one pot. Use double the volume of cold water than the grains. All the grains should be properly covered with water. Let it soak for 5 hours.
- Grind all the soaked grains in an electric grinder and keep the batter aside for 2-3 hours (it should have the consistency of a pan cake batter). It can also be used immediately after grinding, but the Dhirdi becomes fluffier if the dough is allowed to rest at room temperature for some time.
- Add freshly chopped coriander leaves, chili paste, salt, finely cut tomatoes and onions (optional) to the batter and mix it all together properly.
- Heat an iron tavaa (gridle) and spread a little oil on it evenly. Pour 1 ladle of batter on the tavaa. The size of the dhirdi’s should be about 10-12 cm in diameter and 0.5 cm thick.
- Roast the Dhirdi on both sides until slightly golden brown. Serve hot with coconut chutney or tomato sauce.
Let us know how you liked this recipe and leave your comments in the space below!
Hello Team, you write: mix the 3 dals, but you mention only Urid dal.
Hi Katharina
Thank you for bringing this to our notice. There was a simple copy-paste error that we have corrected. All 3 Dals are mentioned above now. Do try the recipe and tell us what you thought of it!
Thanks
Team Echo