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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.
For 4 servings
Prepare the Flour Mixture
Knead the Dough
Shape the Dhapate
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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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 377.63 calories per serving with 11.06g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Cook the Dhapate
Serve
Incorporate finely chopped fenugreek leaves (methi), spinach (palak), or grated bottle gourd (dudhi) into the dough for added nutrition and flavor.
You can adjust the ratio of flours based on your preference. Adding ragi (finger millet) flour is another healthy option.
Add 1 teaspoon of crushed coriander seeds and a pinch of garam masala to the dough for a more aromatic version.
The combination of jowar, bajra, and whole wheat flour makes Dhapate an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
This flatbread provides sustained energy release due to its complex carbohydrates, making it an ideal choice for a fulfilling breakfast or lunch that keeps you energized for hours.
Millet flours like jowar and bajra are packed with essential minerals such as magnesium, iron, and phosphorus, which are vital for bone health, blood circulation, and overall cellular function.
Yes, Dhapate is very healthy. It's made from a blend of whole grain flours like jowar and bajra, which are rich in fiber, protein, and essential minerals. It's a nutritious and wholesome meal.
One serving of Dhapate, which is typically two pieces, contains approximately 380-410 calories. The exact count can vary based on the amount of oil used for cooking.
To make it gluten-free, simply omit the atta (whole wheat flour) and replace it with an equal amount of jowar flour or rice flour. The texture will be slightly different but still delicious.
Dhapate tastes best when fresh and hot. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa with a little oil or ghee before serving.
Dhapate is traditionally served with a dollop of fresh white butter (loni), thick plain yogurt (curd), green chilli thecha (a spicy chutney), or any Indian pickle.