A rustic and wholesome Maharashtrian flatbread made from a blend of multigrain flours and spices. These savory pancakes are hand-patted and pan-fried, perfect for a nutritious breakfast or lunch.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Prep45 min
Cook10 min
Ferment10080 min
About Dhapate, Dahi and Mango Pickle
Crispy, energy-giving dhapate with cool dahi and tangy pickle. A truly homestyle treat!
This maharashtrian dish is perfect for breakfast. With 621.73 calories and 20.119999999999997g of protein per serving, it's a nutritious choice for your meal plan.
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In a large mixing bowl, combine the jowar flour, bajra flour, besan, and atta.
Add the finely chopped onion, ginger-garlic paste, green chillies, coriander leaves, turmeric powder, red chilli powder, cumin seeds, ajwain, asafoetida, and salt.
Mix all the dry ingredients and aromatics thoroughly with your hands to ensure even distribution.
2
Knead the Dough
Add the curd to the flour mixture and incorporate it well.
Gradually add warm water, a little at a time, while kneading. The goal is a soft, pliable, and slightly sticky dough, softer than a typical chapati dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the flours to hydrate properly.
3
Shape the Dhapate
Divide the rested dough into 8 equal-sized balls. Keep a small bowl of water nearby.
Place a clean, damp cotton cloth or a piece of parchment paper on a flat surface.
Take one dough ball, place it in the center of the cloth. Dip your fingers in water to prevent sticking.
Gently pat and press the dough outwards with your fingertips to form a thin, round disc about 5-6 inches in diameter.
Make 4-5 small holes in the center of the dhapate using your finger. This helps it cook evenly.
4
Cook the Dhapate
Heat a cast-iron tawa or a non-stick griddle over medium heat.
Carefully lift the cloth with the patted dhapate and place it dough-side down onto the hot tawa.
Wait for about 10-15 seconds, then gently peel off the cloth. If it sticks, sprinkle a little water on the cloth to help it release.
Drizzle about 1/2 to 1 teaspoon of oil around the edges and into the holes of the dhapate.
Cook for 2-3 minutes on medium heat until the underside has golden-brown spots and is crisp.
Flip the dhapate, drizzle a little more oil if needed, and cook the other side for another 2-3 minutes until cooked through.
Press gently with a spatula to ensure even cooking.
5
Serve
Repeat the shaping and cooking process for the remaining dough balls.
Serve the Dhapate hot, straight from the tawa, with a dollop of white butter (loni), thick curd, or your favorite pickle.
Serving size: 1 serving
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
