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. You could add a pinch of baking soda but if you soak it for a couple of hours you will not need it.
You will need
1 cup bhajri flour
1 cup nachni flour
2 tbsp. All purpose flour or rice flour
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.
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