Millet and Tapioca Dhirde

October 8, 2021
| 1 Comment
| Breakfast, Brunch, Fasting Foods
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Traditionally, dhirde is the Marathi word for a multigrain pancake, spiced with garlic, onions, and green chillies that can be made from any combination of flours and if you have the flours handy can be made instantly. Barnyard millet or varai and pearl tapioca or sabudana are both gluten-free and can be combined to make vegan and gluten-free pancakes. Since both are also the mainstay and permitted ingredients for fasting days, these small dhirdes (aka chillas, dosas, pancakes) are perfect for brunch or dinner. I have adapted the recipe to bring out the chewy and spongy texture of tapioca, which I adore. The varai acts as a binding agent and keeps the dhirde together.

My Aji (grandma) was the Queen of Dhirde and she would get her flour specially ground with the exact proportions of lentils and rice that she needed. She and I had a standing dhirde date every couple of weeks and she would make these perfectly round and crispy dhirdes and serve them with a dollop of homemade butter and some lemon pickle. No idea why the rest of the family was not included on this date but I cherished the solo time with her as we chatted mainly about food.

The batter of these two ingredients does not lend itself to be spread out into thin and large pancakes as there is no other binding agent like rice or chickpea flour. These pancakes are small in size, slightly thick but delicate and spongy. I usually make a quick peanut and yogurt dip to go with them.

Step by Step

  1. Rinse and soak 1 cup pearl tapicoa (sabudana) and 1/2 cup barnyard millet (varai) for 2-3 hours.
  2. When you soak make sure that both the ingredients are completely immersed in water. Cover.
  3. After 3 hours, drain the soaked mix and save the drained water.
  4. Blend the tapioca and millet with 1 cup water to make a thick paste.
  5. Remove in a bowl and add 1 more cup of the saved water.
  1. Finely chop 1/4 cup fresh cilantro and 2 green chillies (optional)
  2. To the batter add:
    • 2 tsp salt (to taste)
    • 1 tsp cumin seeds
    • 1 tsp sugar (optional)
    • 1.5 tsp red chili powder (to taste)
    • chopped cilantro and green chillies
  3. Mix all the ingredients gently.
  4. Heat a griddle or tava
  1. Take one ladle or 1/2 cup of batter and pour it onto the hot tava, spread gently and lightly with the ladle. It will not spread much.
  2. Add a few drops of oil, cover and allow to cook.
  3. When the edges turn slightly brown, flip the dhirda and let it cook on the other side, uncovered.
  4. Slide off the tava into a plate.
  5. Finish the batter by making all the pancakes.
  6. Serve hot with a peanut yogurt dip.
Print Recipe

Millet and Tapioca Dhirde

Barnyard millet or varai and pearl tapioca or sabudana are both gluten-free and can be combined to make vegan and gluten-free pancakes. Since both are also the mainstay and permitted ingredients for fasting days, these small dhirdes (aka chillas, dosas, pancakes) are perfect for brunch or dinner. I have adapted the recipe to bring out the chewy and spongy texture of tapioca, which I adore. The varai acts as a binding agent and keeps the dhirde together.
Prep Time15 minutes
Cook Time30 minutes
Soaking time3 hours
Course: Breakfast, Brunch, Fasting Foods
Cuisine: Indian, Maharastrian, Marathi
Keyword: barnyard millet, fasting foods, gluten free, pearl tapioca, sabudana, samo, varai, vegan, vrat food
Author: Madhavi

Ingredients

  • 1 cup pearl tapioca or sabudana
  • 1/2 cup barnyard millet or varai
  • 2 tsp salt to taste
  • 1 tsp cumin seeds
  • 1 tsp sugar optional
  • 1.5 tsp red chili powder to taste
  • 1/4 cup chopped cilantro fresh
  • 2 green chillies finely chopped

Instructions

  • Rinse and soak 1 cup pearl tapicoa (sabudana) and 1/2 cup barnyard millet (varai) for 2-3 hours.
  • When you soak make sure that both the ingredients are completely immersed in water. Cover.
  • After 3 hours, drain the soaked mix and save the drained water.
  • Blend the tapioca and millet with 1 cup water to make a thick paste.
    Remove in a bowl and add 1 more cup of the saved water.
    Gently mix to make a slightly runny batter.
  • Finely chop 1/4 cup fresh cilantro and 2 green chillies (optional).
  • To the batter add:
    2 tsp salt (to taste)
    1 tsp cumin seeds
    1 tsp sugar (optional)
    1.5 tsp red chili powder (to taste)
    chopped cilantro and green chillies
    Gently mix all the ingredients together.
  • Heat a griddle or tava
  • Take one ladle or 1/2 cup of batter and pour it onto the hot tava, spread gently and lightly with the ladle. It will not spread much.
  • Add a few drops of oil, cover and allow to cook.
  • When the edges turn slightly brown, flip the dhirde and let it cook on the other side, uncovered.
  • Slide off the tava into a plate.
  • Finish the batter by making all the pancakes.
  • Serve hot with a peanut yogurt dip.

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