Crispy on the edges, soft in the center, and packed with flavor—Dudhi Dhirde (Bottle Gourd Pancakes) are easy to make and a must-try! Made with fresh Dudhi (lauki), semolina, warm spices, and crunchy roasted peanuts, they’re a perfect balance of taste and texture. Serve them hot with spiced yogurt chutney and enjoy anytime—breakfast, lunch, or dinner!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Dudhi, also known as bottle gourd or lauki, is a light green, elongated squash commonly used in Indian cuisine. It has a mild, slightly sweet flavor and high water content, making it perfect for dishes like curries, sambar, and savory pancakes like Dudhi Dhirde. Dudhi is versatile and can be used in both savory and sweet recipes—it's even cooked down with sugar and cardamom to make a dessert called Dudhi Halwa. It’s a staple in many Indian households for its gentle flavor and adaptability across recipes.
Also known as Dudhi Pudla or Lauki Chilla, this beloved Maharashtrian dish has been a staple in my grandma’s kitchen for years. Made with freshly grated dudhi, semolina, warm spices, and crunchy roasted peanuts, it turns humble ingredients into something truly special.
The batter is poured onto a hot pan, creating a pancake that’s both tender and crisp, with the mild dudhi letting the spices and Shengadanyacha Koot (roasted peanut powder) shine. Serve it hot with spiced yogurt chutney—it’s so satisfying as breakfast, lunch, or dinner!
For fans of Indian pancakes, Dudhi Dhirde is just one of many! Similar to Dudhi Dhirde, you might enjoy Masoor Chilla, Moong Chilla, and Besan Chilla—savory pancakes made with red lentils, mung dal, or chickpea flour. Each offers a unique take on the classic chilla, bringing variety and an exciting range of flavors to your table!
Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you’ll need for the recipe, ensuring you know exactly what to gather before you start.
- Dudhi (Bottle Gourd): The star ingredient of this dish, Bottle Gourd is known for its high water content, which keeps the pancakes light and tender while also helping to bind the ingredients together. It adds a refreshing, subtle flavor that balances beautifully with the warmth of the spices.
- Yogurt: Adds a slight tang and helps create a soft texture.
- Rava or Sooji (Semolina): Adds structure and a bit of crunch.
- Wheat and Rice Flour: Used to enhance the texture and crispiness.
- Spices and Peanuts: Crushed cumin, green chilies, ginger, and ground-roasted peanuts give a burst of flavor to each bite.
How to Make Dudhi Dhirde
- In a mixing bowl, combine the grated dudhi, yogurt, rava, wheat flour, rice flour, cumin seeds, roasted peanuts, salt, green chilies, ginger, and cilantro.
- Gradually add water until you have a thick, pourable batter. Let it sit for 10 minutes to allow the rava to absorb moisture and soften.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the pan and spread it gently to form a thin pancake.
- Drizzle some oil or ghee around the edges and cook until golden and crispy on one side, then flip.
- Cook the other side until golden.
- To make the spicy yogurt chutney, whisk together yogurt, salt, chili powder, and sugar in a small bowl until smooth and well combined.
Serving
Serve hot Dhirde with yogurt peanut chutney, pickle, mint chutney, or ketchup.
Storing
- Refrigerate any leftover batter into an airtight container and store it in the refrigerator for up to 2–3 days. The batter may thicken as the rava absorbs moisture. Before making the pancakes, add a little water to get it back to a pourable consistency.
- Cooked Dhirde can also be refrigerated for up to 2 days. Cool them to room temperature, place parchment paper between each to prevent sticking, and refrigerate in an airtight container for up to 2 days. To serve, reheat on a pan over low heat until heated through, or microwave briefly if you’re in a hurry.
More Indian Flatbread Recipes
Recipe
Dudhi Dhirde {Savory Bottle Gourd Pancake}
Equipment
Recipe Video
Ingredients
- 2 cups dudhi (bottle gourd) peeled and grated
- ½ cup yogurt
- 1 cup rava
- ¼ cup wheat flour
- 2 tablespoons rice flour
- 1 teaspoon cumin seeds lightly crushed
- 2 tablespoons roasted ground peanuts
- 2 teaspoon kosher salt
- 1 teaspoon green chilies minced
- 2 teaspoons ginger grated
- 1 cup water or as needed
- ¼ cup cilantro finely chopped
- 2 tablespoons oil or ghee for cooking
Chutney
- ¾ cup yogurt
- ½ cup roasted peanuts coarsley ground
- ½ teaspoon kosher salt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon sugar
Instructions
- Prepare the Batter: In a mixing bowl, combine the grated dudhi, yogurt, rava, wheat flour, rice flour, cumin seeds, roasted peanuts, salt, green chilies, ginger, and cilantro.
- Gradually add water until you have a thick, pourable batter. Let it sit for 10 minutes to allow the rava to absorb moisture and soften.
- Cook the Dhirde: Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the pan and spread it gently to form a thin pancake.
- Drizzle a bit of oil or ghee around the edges and cook until golden and crispy on one side, then flip and cook the other side.
- Repeat with the remaining batter.
Spiced Yogurt Chutney
- In a small bowl, whisk together yogurt, ground peanuts, salt, chili powder, and sugar until smooth and well combined.
- Adjust salt or sugar to taste if needed.
- Serve the warm, crispy Dudhi Dhirde with the cool, spiced yogurt chutney on the side. Enjoy your meal!
Annie says
I can't buy bottle gourd here, in NZ. Would courgettes work? This looks like a great recipe for when they're in season - like now!
Archana Mundhe says
Hi Annie, yes courgettes make for a perfect substitute to bottle gourd in this recipe. Let me know how you like it!
Namrata says
Did you squeeze the water out of grated dudhi first?
Archana Mundhe says
I do not as it has so many nutrients. That is why in the recipe I ask to add water little bit at a time.
Neha Vyas says
So simple to make and yet full of flavors, made this a few times now and everyone loved it including my 4 year old 🙂
Archana Mundhe says
Aww, that makes me so happy to hear! Love that even your 4-year-old enjoys it—such a win!Thank you for sharing, and happy cooking!
aparna k says
Hi Archana,
Can I substitute wheat flour with Besan? Please let me know. Thanks!
Archana Mundhe says
yes you can use besan instead wheat flour.
Payal Bhandari says
This is my daughter's favorite lunch box meal. I make it once a week we all love it in my house. Very delicious and yummy. Thank you archana ☺️
Archana Mundhe says
That makes me so happy to hear. Love that your daughter enjoys it—it’s such a great lunchbox meal! Thank you for trying the recipe and sharing your feedback.
S.Pai says
It was very easy to make.Didnot require a lot of time and energy.
It tasted good.
Archana Mundhe says
Glad you found it easy to make! Dudhi Dhirde is such a simple yet delicious meal. Thanks for trying it and sharing your feedback.
radhika thampuran says
Hi Archana,
Can I substitute rava with something else or can I skip it?
thanks
radhika
Archana Mundhe says
Hi Radhika! I haven’t tested this recipe without rava, so I can’t say for sure how it would turn out. These Dhirde are quite popular in Maharashtra, and I’ve heard of people using a mix of flours to make them. I just don’t have the exact proportions to share at the moment.
radhika thampuran says
thank you 🙂 I'm on an ayurvedic diet - I was told not to eat processed food. Rava is processed, hence my query.
Meena says
A quick recipe for breakfast or dinner. it tasted so yummy. Loved the peanut yogurt dip. Will do it again. Thanks for the recipe.
Archana Mundhe says
So glad you enjoyed it. The peanut yogurt dip is one of my favorites too. Thanks for trying the recipe—can’t wait for you to make it again!
Protima says
Hi,
What can I replace flour and rava with to make a gluten free version?
Thanks
Archana Mundhe says
Hi Protima! My mom often makes this recipe with gluten free jowar flour instead of wheat flour and rava.