Moong Dal Dhirde
A savory and protein-rich pancake from Maharashtra made with yellow moong dal. These soft, spongy crepes are quick to make, healthy, and perfect for breakfast or a light meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Dal
- b.Rinse the moong dal 3-4 times under running water until the water runs clear.
- c.Soak the dal in 3 cups of fresh water for at least 4 hours, or up to 6 hours. Soaking overnight also works well.
- 2
Step 2
- a.Grind the Batter
- b.Drain all the water from the soaked dal completely.
- c.Transfer the dal to a high-speed blender. Add the chopped ginger and green chillies.
- d.Pour in 1/2 cup of water and grind to a smooth, fine paste. Scrape down the sides as needed. Add more water, 1 tablespoon at a time, only if the blender is struggling.
- 3
Step 3
- a.Season and Adjust Consistency
- b.Pour the batter into a mixing bowl.
- c.Add the rice flour, turmeric powder, hing, salt, and finely chopped coriander leaves.
- d.Whisk everything together until well combined. Gradually add the remaining 1/2 cup of water, or as needed, to achieve a smooth, pourable batter. It should be similar to a pancake or dosa batter, not too thick or too thin.
- 4
Step 4
- a.Cook the Dhirde
- b.Heat a non-stick tawa or a cast-iron griddle over medium heat. Once hot, drizzle a few drops of oil and spread it with a paper towel or half an onion.
- c.Pour a ladleful of batter (about 1/4 cup) onto the center of the tawa.
- d.Working quickly, use the back of the ladle to spread the batter in a circular motion, forming a thin pancake about 6-7 inches in diameter.
- e.Drizzle about 1/2 teaspoon of oil around the edges and a little on top.
- f.Cook for 1-2 minutes, until the top surface appears cooked and the edges begin to crisp up and lift from the pan.
- 5
Step 5
- a.Flip and Serve
- b.Gently slide a spatula under the dhirde and flip it over.
- c.Cook the other side for another minute until light golden-brown spots appear.
- d.Fold the dhirde in half and transfer it to a serving plate.
- e.Repeat the process with the remaining batter, greasing the tawa lightly before making each dhirde.
- f.Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Proper soaking of the dal is crucial for a smooth batter and soft dhirde.
- 2The batter consistency is key. If it's too thick, the dhirde will be dense; if too thin, it will be hard to spread and may break.
- 3Cook on a medium-hot tawa. If the tawa is too hot, the batter will cook instantly and won't spread. If it's not hot enough, the dhirde will become chewy.
- 4For extra crispy dhirde, you can add 1 tablespoon of fine semolina (rava) to the batter.
- 5Wipe the tawa with a damp cloth or a cut onion before pouring each dhirde to help maintain an even temperature and allow for easy spreading.
- 6This batter does not require fermentation, making it a quick and convenient option.
Adapt it for your goals.
Vegetable Dhirde
Add 1/4 cup of finely chopped onions, grated carrots, or finely chopped spinach to the batter for added nutrition and flavor.
Spicier VersionSpicier Version
Increase the number of green chillies or add 1/4 teaspoon of red chilli powder to the batter for extra heat.
Mixed Dal DhirdeMixed Dal Dhirde
Use a combination of 1/2 cup moong dal and 1/2 cup masoor dal (red lentils) for a different taste and texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of vegetarian protein, which is essential for muscle repair, building tissues, and overall body function.
High in Dietary Fiber
The high fiber content from the lentils aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps maintain stable blood sugar levels.
Aids in Weight Management
Being high in protein and fiber, these dhirde provide a feeling of fullness (satiety) for longer, which can help reduce overall calorie intake and support weight management goals.
Easily Digestible
Soaked moong dal is known to be light on the stomach and easy to digest, making this dish a suitable and nourishing meal for all age groups, including children and the elderly.
Frequently asked questions
One serving, which consists of two dhirde, contains approximately 295-320 calories, making it a nutritious and moderately low-calorie meal option.