Jwariche Dhirde, Maharashtrian Sorghum Flour Dosa! Recipe Inside
Image Credit: Jwariche dhirde,PMJ@Youtube

While millet may be an emerging trend in the developed world, it has been used in various parts of India for centuries. The western Indian state of Maharashtra is a culinary leader in the use of millet of all varieties. The locals commonly use flatbreads, crepes, and wraps prepared from jowar (sorghum) and bajra (pearl millet). Jwariche Dhirde is an example of a Maharashtrian dish made with sorghum. It's wholesome, satisfying, and easy to prepare. It's a versatile dish that works for each meal of the day, whether you call it a dosa, cheela, or something else. 

What is Jwariche Dhirde?

Spicy jowar flour dosa, known as Jwariche Dhirde, is a speciality of Maharashtra. In Maharashtra, dosas are referred to as Dhirde (sometimes spelt Ghavan). The original recipe called for various pulses, millets, or rice to be soaked, ground, and then fermented. However, many recipes today have been adapted to use quick-cooking flour because of time constraints.

Yet, no hard and fast rules are observed when following the recipe. In truth, there is some variation in the formula from household to household. A batter of jowar flour, salt, and water is all you need to make Jwariche Dhirde. Some people like to add herbs and greens to their meals to boost the flavour and nutritional value. Consequently, you can accomplish this with the help of ginger and green chilli paste, fresh coriander leaves, or fenugreek greens. 

Consistency of the batter

The batter for the Jwariche Dhirde needs to be just the proper consistency. The best results come by pouring it onto the centre of a tawa or other flat pan and letting it spread out evenly. Remember that sorghum flour does not absorb liquids very well, so once the batter is placed in the hot skillet, it begins cooking very quickly, leaving you with almost no time to spread it. Alternatively, gram flour (besan) or rice flour can be added to the batter. Rice flour makes for a crunchier dhirde, and the besan acts as a binder.

Tawa preheating

Even the most minor details matter, such as heating the pan over a medium burner. The side of the dhirde that touches the tawa will burn and char if the heat is too high, but the rest of the dish will be undercooked.

Preparation and cooking time 

Dry grains like sorghum or jowar respond differently to water than grains that contain more water, such as rice. Observe the timer carefully. Pour the batter onto the tava and let it cook until the top is slightly dry before flipping it over to finish cooking. Cooking the dhirde for too long on either side may cause the water to evaporate, resulting in dry, crumbly dhirde.

Jwariche Dhirde Recipe


  • 1/2 cup jowar flour 
  • 1/2 cup coriander leaves
  • 1 tsp rice flour
  • 1 tsp rava 
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 1.25 cup of water
  • Oil for frying
  • 3 to 4 garlic cloves
  • 1/2" ginger 
  • 3-4 green chillies

Jowar dosa, Image Credit: Marathi Kitchen@YouTube


Putting together a Ginger-Garlic-Chili Paste

  • Make a rough paste by pulverising 3 garlic cloves, half an inch of ginger, and 3 green chillies. Adjust the spice levels by adding more or fewer green chillies.
  • Finely chop half a cup of fresh coriander leaves.

Creating the Batter 

  • Mix 1/2 cup of sorghum flour, 1/2 cup of chopped coriander, green chile-ginger-garlic paste, 1/4 tsp turmeric, 1 tsp chilli powder, and 1/2 tsp of salt in a bowl. Both the turmeric and the chilli powder are optional. 
  •  Mix in 1 tsp each of rice flour and rava or semolina. Dhirde gets crisper with this. 
  • Blend gradually in 1 cup of water to get a thick, pourable batter.
  • Keep adding more water, one tablespoon at a time, to get the desired consistency. You might need an extra 2 or 3 tablespoons of water
  • The batter has to rest for 10 minutes while covered. This isn't required, but it helps if you're adding rava.

Preparation of the Jwariche Dhirde

  • Heat a flat tava over a medium-high burner, tending it carefully.
  • Spread some oil over by adding a few drops. 
  • When the tava is heated, add a quarter cup of batter into the centre and let it spread. 
  • If necessary, add a little oil to the dhirde's rim. 
  • Wait until the Dhirde's surface dries out and the edges begin to brown before serving.
  • Loosen the dhirde around the borders with a sharp flat rotating spatula, then work your way inward.
  • Cook the dhirde for a few seconds on the other side.

Vide Credit: Sanjeev Kapoor Khazana@Youtube

Serve the jwariche dhirde hot with your choice of curry, pickle and curd.