Dudhi Rava Dhirde Recipe – Easy Bottle Gourd Pancake with Peanut Chutney

Last Updated on 6 months ago by Neha Deshmukh

Dudhi Rava Dhirde Recipe – Easy Bottle Gourd Pancake with Peanut Chutney

Introduction

Oh, Dhirde! These simple, savory pancakes were a staple in my grandmother’s kitchen, and now they’re a regular treat in mine. They’re light, crispy, and packed with flavor – perfect for a quick breakfast, a satisfying snack, or even a light dinner. If you’re looking for an easy Indian recipe that’s both delicious and healthy, you’ve come to the right place! This Dudhi Rava Dhirde recipe, paired with a tangy peanut chutney, is guaranteed to become a family favorite.

Why You’ll Love This Recipe

Honestly, what’s not to love? Dhirde are incredibly easy to make, requiring minimal ingredients and effort. They’re a fantastic way to sneak in some veggies (hello, bottle gourd!), and the combination of textures – the slightly grainy batter, the crispy edges, and the smooth chutney – is just divine. Plus, they’re naturally vegetarian and can easily be adapted to be vegan or gluten-free.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pancakes:

• 2 cups dudhi (bottle gourd), grated (approx. 250g)
• 1 cup yogurt (approx. 240ml)
• 1 cup rava (semolina) (approx. 150g)
• ?? cup wheat flour (approx. 80-100g – see notes below)
• 2 tablespoons rice flour (approx. 15g)
• 1 teaspoon cumin seeds (lightly crushed)
• 2 tablespoons roasted ground peanuts (approx. 15g)
• 2 teaspoons kosher salt (approx. 10g)
• 1 teaspoon green chilies (minced) – adjust to your spice preference
• 2 teaspoons ginger (grated)
• 1 cup water (approx. 240ml)
• ?? cup cilantro (chopped) – about a handful
• 2 tablespoons oil or ghee (approx. 30ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Dudhi (Bottle Gourd) – Selection & Preparation: Choose a firm, dark green dudhi. Grate it coarsely – you don’t want a super fine mush. If it releases a lot of water after grating, gently squeeze out the excess.
• Rava (Semolina) – Types & Toasting: I prefer using fine rava for Dhirde, as it gives a softer texture. You can lightly toast the rava in a dry pan for a couple of minutes before using it. This enhances the flavor and makes the Dhirde a little crispier.
• Wheat Flour – Whole Wheat vs. All-Purpose: I usually use whole wheat flour (atta) for a slightly nutty flavor and added fiber. But all-purpose flour works just fine if that’s what you have on hand. Start with ¾ cup and add more if needed to get the right batter consistency.
• Cumin Seeds: Lightly crushing the cumin seeds releases their aroma and flavor. You can use a mortar and pestle or simply crush them with the back of a spoon.

Regional Variations in Dhirde Recipes

Dhirde recipes vary quite a bit across India! In some regions, they add finely chopped onions or even a touch of besan (gram flour) to the batter. My friend’s mom always adds a pinch of turmeric for color and extra health benefits. Feel free to experiment and make it your own!

The Role of Cumin Seeds in Flavor

Don’t skip the cumin seeds! They add a wonderful earthy warmth that complements the mildness of the bottle gourd. It’s a classic flavor pairing in Indian cuisine for a reason.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the grated dudhi, yogurt, rava, wheat flour, rice flour, cumin seeds, roasted peanuts, salt, green chilies, ginger, and cilantro.
2. Gradually add water, mixing well after each addition, until you form a thick, pourable batter. It should be slightly thicker than pancake batter.
3. Let the batter rest for about 10 minutes. This allows the rava to absorb the moisture and the flavors to meld together.
4. Heat a non-stick pan or tawa over medium heat. Lightly grease it with oil or ghee.
5. Pour a ladleful of batter onto the hot pan and gently spread it into a thin, circular pancake.
6. Drizzle a little oil or ghee around the edges of the Dhirde.
7. Cook for about 2-3 minutes, or until the bottom is golden brown and crispy.
8. Flip the Dhirde carefully and cook the other side for another 1-2 minutes, until golden brown and cooked through.
9. Repeat with the remaining batter.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Dhirde Texture: The key is to get the batter consistency right. It should be thick enough to hold its shape but thin enough to spread easily.
• Preventing Dhirde from Sticking to the Pan: Make sure your pan is well-heated and properly greased. A good non-stick pan is your best friend here!
• Adjusting Spice Levels: Feel free to adjust the amount of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.

Variations

• Vegan Dhirde: Substitute the yogurt with plant-based yogurt (like coconut or almond yogurt).
• Gluten-Free Dhirde: Use gluten-free flour blend instead of wheat flour.
• Spice Level Adjustments: For mild Dhirde, omit the green chilies altogether. For a medium spice level, use 1 teaspoon of minced green chilies. For hot Dhirde, add 2 teaspoons or a pinch of red chili powder.
• Festival Adaptations: During Ganesh Chaturthi, some families add a pinch of nutmeg to the batter for a festive touch.

Serving Suggestions

Serve these hot Dhirde immediately with the spiced peanut chutney (recipe below!). They’re also delicious with mint-coriander chutney, tamarind chutney, or even a dollop of plain yogurt.

Storage Instructions

Dhirde are best enjoyed fresh. However, you can store leftover Dhirde in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave before serving.

FAQs

• What is Dudhi and where can I find it? Dudhi, also known as bottle gourd or lauki, is a long, green vegetable commonly used in Indian cuisine. You can find it at most Indian grocery stores or well-stocked supermarkets.
• Can I make the batter ahead of time? Yes, you can! Just add a tablespoon or two of water when you’re ready to cook, as the rava will absorb the moisture.
• Can I use a different type of flour instead of wheat flour? Absolutely! Besan (gram flour) or jowar flour (sorghum flour) are great alternatives.
• How do I adjust the consistency of the batter? If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of wheat flour or rava.
• What other chutneys can I serve with Dhirde? Mint-coriander chutney, tamarind chutney, or even a simple tomato chutney would be delicious.
• Is Dudhi good for health? Yes! Dudhi is low in calories and rich in water content, making it a great choice for hydration and weight management. It’s also a good source of vitamins and minerals.

Spiced Peanut Chutney

• 1 cup yogurt (approx. 240ml)
• 2 tablespoons ground peanuts (approx. 15g)
• ½ teaspoon kosher salt (approx. 5g)
• ¼ teaspoon chili powder (adjust to taste)
• ½ teaspoon sugar

Whisk all ingredients together until smooth. Enjoy!