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.
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 seeds1 tsp sugar (optional)1.5 tsp red chili powder (to taste)chopped cilantro and green chilliesGently 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.