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.