Moong Dal Dhirde
These savory Maharashtrian pancakes are made with soaked moong dal, ginger, green chili, and cumin for a light yet satisfying bite. Crisp at the edges and soft in the center, they make a great breakfast or snack with chutney.
For 8 servings
- prep · ~240 min
Soak and drain the moong dal.
Wash the moong dal well, soak it in enough water for 4 hours, then drain completely before grinding.
- mix · ~5 min
Grind the batter.
1.Add soaked moong dal, ginger, green chili, cumin seeds, turmeric powder, and water to a blender.2.Grind to a smooth batter that pours easily but is not watery.3.Transfer the batter to a bowl. - mix · ~3 min
Finish the batter.
1.Add onion, cilantro, and salt to the batter.2.Mix well until everything is evenly combined.3.If needed, add a little water to get a dosa-like spreading consistency. - fry · ~15 min
Cook the dhirde.
1.Heat a tawa or flat pan over medium heat and lightly grease it with oil.2.Pour a small ladle of batter onto the pan and spread it gently into a thin round.3.Drizzle a little oil around the edges and cook until the bottom turns golden.4.Flip and cook the other side until lightly golden and cooked through.TIPKeep the heat at medium so the dhirde cooks through before the outside gets too dark. - serve
Serve the moong dal dhirde hot.
Cook the remaining batter the same way to make 8 dhirde. Serve hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked moong dal very well before grinding, or the batter will turn thin and spread unevenly.
- 2Grind the dal smooth first, then mix in onion and cilantro after blending so the batter stays pourable and the pancakes spread neatly.
- 3Aim for a dosa-like batter that coats the ladle; if it runs like water, the dhirde will not hold together.
- 4Use a medium-hot tawa: if the pan is too hot, the batter will seize and refuse to spread into a thin round.
- 5Spread gently from the center outward, because this batter is more delicate than wheat-based chilla or dosa batter.
- 6Cook until the edges look dry and the underside is golden before flipping; turning too early can tear the dhirde.
- 7For crisper edges, drizzle a few drops of oil around the rim and press lightly with a spatula in the last minute of cooking.
- 8The batter can be refrigerated for a few hours, but stir well before cooking since the ground dal settles at the bottom.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned or nonstick tawa and brush instead of drizzle oil for a lighter breakfast with the same moong flavor.
high proteinHigh-protein
Keep the dhirde slightly thicker and serve with curd or peanut chutney for an even more filling, protein-forward meal.
no onionNo-onion
Skip the onion for a simpler, cleaner-tasting version that still keeps the ginger, chili, cumin, and cilantro notes.
vegetable packedVegetable-packed
Add finely grated carrot or very finely chopped spinach to the batter for extra color, texture, and a more substantial snack.
Why this is on our healthy list.
Plant-Based Protein
Moong dal makes these dhirde satisfying and helps turn a simple breakfast into a more filling savory dish.
Fiber From Dal and Onion
The moong dal and chopped onion add fiber, which supports satiety and gives the pancakes more body.
Light Yet Nourishing
Because the batter is based on soaked lentils rather than refined flour, the dish feels hearty without being overly heavy.
Herb and Spice Benefits
Ginger, green chili, cumin, and cilantro bring flavor while adding aromatic compounds commonly used in everyday wholesome cooking.
Frequently asked questions
Soaking is important here because it softens the moong dal for smooth grinding and helps the pancakes cook evenly on the tawa.
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