Wednesday, April 16, 2014

Bajri and Nachni Dhirdi (Pearl Millet and Finger Millet Crepes)

Dhirdi is Maharashtrian crepe. It is an easy way to use up left over flour of any type. Today I used bhajri (pearl millet) and nachni (finger millet). I have made dhirdi with wheat flour, jwari flour, even singada flour. I mix in a little yogurt, you could add a pinch of baking soda.

You will need
1 cup bhajri flour
1 cup nachni flour
2 tbsp. All purpose flour or rice flour
1/2 cup yogurt
1 tsp. paprika
1 tsp. sugar
salt to taste

Sift the flours into a mixing bowl. Combine all the other ingredients except the oil in the bowl. Using a little water whisk into a thick batter. Keep aside for about 2 hours.

Stir the batter and thin it out to a pouring consistency.

Heat a griddle pan with a cover. Pour a ladle full of batter in the middle of the hot griddle. Using the back of the ladle spread the batter in ever increasing circles until the batter covers the griddle in a thin layers. Add a few drops of oil and cover with the lid for a few minutes.

Uncover the pan. The crepe should be covered in a fine web of holes. Flip it over and cook the other side. When brown take it off the heat. Repeat with the remaining batter.


Dhirdi taste best when hot so make them when everything else is ready.


  1. Interesting blend of flours, Varada.

  2. Love these kind of quick to put together breakfast dishes.


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