Nachni Urad Dal Dhirdi (Finger Millet Black Gram Dhirdi / Ragi Urad Dhirdi)

What is a dhirda (or plural dhirdi)? It is a kind of crepe popular in Maharashtra. It can be made with any flour or a combination of flours. I have a couple of other dhirdi in this space, bajri and nachni dhirdi and wheat flour and besan dhirdi.

We love the taste of the two flours nachni (finger millet) and urad dal (black gram) together as the result is a soft light dhirda. I do not mill the flours, I use ready made flours available in my local grocery store. You may want to roast the flours before use but I did not do that today. I soaked them a little longer than usual, about 6-8 hours. They made an excellent and filling breakfast.

You will need
For the dhirda
1 cup nachni flour (finger millet flour)
1/2 cup urad dal flour (black gram flour)
salt to taste

For the chutney
1 tbsp. oil
1 tsp. channa dal
1 tsp. urad dal
1 dried red chili pepper
1 Serrano pepper
1 cup shredded coconut

For the tempering

1 tbsp. oil

3-4 curry leaves

1 tsp. cumin seeds

1 tsp. urad dal

To make the dhirdi combine all the ingredients in a mixing bowl. Add just enough water to form a thick batter. Keep aside for 6-8 hours.

Heat a griddle pan. Wipe with a clean wet towel followed by a towel dipped in a little oil. Pour a ladle of batter on the pan and starting from the center swirl in ever growing circles until the batter is spread in a good sized crepe.

Cover and let it cook under steam. When done flip and cook the other side. Take off heat. Repeat for the remaining batter.

To make the chutney heat the oil in a pan. Add all the remaining ingredients for the chutney except the coconut. Turn off heat. Cool. Pour in half a cup of water and grind it to a paste with the coconut. In a separate pan heat the oil for the tempering. Add the remaining ingredients to the oil. When they change color turn off heat. Let it cool and pour over the top of the chutney.

 

Enjoy!

This is my entry for week three, day two of BM #42 for the theme Millet.