Dhapate (Traditional Maharashtrian Multigrain Flatbread)

Servings: 4.
Preparation time: 7-8 minutes.
Rolling time: 2 minutes.
Cooking time: 3 minutes each
Total time: 13 minutes.

Since settling in Mumbai in 2020, I have eagerly wanted to know more about Maharashtrian traditions, culture and especially its rich food heritage.

Living in Maharashtra gave me the opportunity to explore many traditional dishes and regional flavours.

From reading articles in calendar magazines; learning recipes from Maharashtrian friends, my curiosity for authentic Maharashtrian cuisine has grown stronger day by day.

Preparing traditional dishes like Dhapate and Kairi Chi Koshimbir at home makes me feel more connected to the beautiful culinary traditions of Maharashtra.

I came to know about Dhapate through a calendar magazine, where this traditional Maharashtrian recipe was beautifully described along with its cultural importance.

After reading about it, I became curious to learn more about its authentic preparation and origin.

Dhapate originates from the rural regions of Maharashtra and is traditionally prepared with multigrain flour and aromatic spices. It is often enjoyed for breakfast or as a hearty meal during winter and rainy seasons.

It is considered a wholesome dish that was commonly made in farming families because it is filling, nutritious, and easy to prepare.

Inspired by the article, I prepared Dhapate at home today and truly enjoyed its traditional homemade flavour.

The flavourful combination of coriander leaves, onion, green chilies, and spices gives Dhapate its unique taste and aroma.

Usually served with Curd, Butter, Pickle or refreshing accompaniments like Kairi Chi Koshimbir.

Ingredients:

Jowar Flour (Sorghum Flour): 1 cup
Wheat Flour: 1/2 cup
Besan: 1/4 cup
Rice flour: 1/4 cup
Curd: 1/2 cup
Onion: 1 no. (Medium)
Green Coriander: 2 tablespoon (Chopped)
Garlic: 2-3 cloves
Salt: 1 teaspoon (as per taste)
Turmeric Powder: 1/4 teaspoon
Sesame seed: 2 tablespoon
Cumin: 1 teaspoon
Ajwain (Carom Seed): 1 teaspoon
Green chilli: 1-2 (as per taste)

Preparation:

Chop onion, keep aside.
Grind garlic and chilli, keep aside.
Take a wide vessel, put all flours along with salt, cumin, ajwain, turmeric powder, chopped and grind ingredients.
Mix well; knead the mixture with help of curd and warm water.
You can knead this in food processor too.

Method:

Divide the dough into 7-8 parts; traditionally Dhapate is prepared by patting the dough by hand; but here I made Dhapape by rolling like roti/chapati on cooking sheet with sesame seed on the top. (It was approximately twice thicker than normal chapati).
Take a tawa (griddle), when it becomes hot (a bit hotter); place the rolled Dhapate on griddle.
Cook for a minute till it changes the colour (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
Apply ghee both sides and turn it again and cook on medium low flame. Now “Dhapate (Traditional Maharashtrian Multigrain Flatbread) is ready, may be served with Kairi Chi Koshimbir, Butter and Curd.