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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.
Soak the Dal
Grind the Batter
Season and Adjust Consistency
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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.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 286.79 calories per serving with 12.79g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or light_lunch.
Cook the Dhirde
Flip and Serve
Add 1/4 cup of finely chopped onions, grated carrots, or finely chopped spinach to the batter for added nutrition and flavor.
Increase the number of green chillies or add 1/4 teaspoon of red chilli powder to the batter for extra heat.
Use a combination of 1/2 cup moong dal and 1/2 cup masoor dal (red lentils) for a different taste and texture.
Moong dal is an excellent source of vegetarian protein, which is essential for muscle repair, building tissues, and overall body function.
The high fiber content from the lentils aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps maintain stable blood sugar levels.
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.
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.
One serving, which consists of two dhirde, contains approximately 295-320 calories, making it a nutritious and moderately low-calorie meal option.
Yes, it is very healthy. It's rich in plant-based protein and dietary fiber from moong dal, is low in fat, and is easily digestible. It provides sustained energy and is a great option for a wholesome breakfast or light meal.
Absolutely. The batter can be prepared and stored in an airtight container in the refrigerator for up to 2 days. You may need to add a little water and mix well before use as it can thicken upon standing.
Sticking can occur for a few reasons: the tawa (pan) is not hot enough, the batter is too thick, or the tawa is not seasoned or greased properly. Ensure the tawa is medium-hot before pouring the batter.
Yes, you can omit the rice flour. The dhirde will be softer and more like a soft crepe rather than having a slight crispness at the edges.
Yes, this recipe is naturally gluten-free as both moong dal and rice flour do not contain gluten. However, ensure your hing (asafoetida) is pure and not compounded with wheat flour to keep the recipe fully gluten-free.