Jowar Dhirde (Sorghum Pancakes)

Servings: 8 dhirde
Cuisine: Indian
Course: Breakfast
Time: 20 minutes
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The Maharashtrian cuisine is rich in the use of millets and Jowar Dhirde or Ghavan is one such popular dish. Easy to prepare and a great source of vitamins and minerals.


  • 1 cup jowar (sorghum) flour
  • 1/4 cup finely chopped onions
  • 1-2 chopped green chillies
  • 1 tbsp ginger garlic paste
  • 1/2 cup chopped green coriander leaves
  • 1 tsp cumin seeds (jeera)
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp salt or to taste
  • 2 tsp rice flour
  • 2 tsp semolina (sooji or rava)
  • 1.5 cups water
  • 2 tbsp oil for cooking


  • To begin, prepare the batter. In a large bowl, mix together jowar (sorghum) flour, onions, green chillies, ginger garlic paste, and coriander leaves.
  • Next, add the dry masalas – cumin seeds (jeera), Kashmiri red chilli powder, turmeric powder, and salt.
  • Now, add in the rice flour and semolina. Mix well.
  • Finally, add water to prepare a smooth and watery batter. Keep aside for 10 minutes for the semolina to soak in the liquids.
  • When ready to cook, adjust the batter if required to liquid consistency. Heat a griddle or a tawa. Brush it with oil. Pour a ladleful of the batter. Cover and allow it to cook on medium heat for a few minutes.
  • Once the top dries up a bit, add a bit of oil to the sides and top. Turn it over and cook. This recipe makes around 8 dhirde depending on the size.
  • The Jowar Dhirde or Ghavan are ready to serve. Serve hot with your favorite chutney.


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Jowar Dhirde (Sorghum Pancakes)