Thursday, May 24, 2012

Bhoplyache Dhapate


Most of the pumpkin was made into a huge pot of Bakar bhaaji when friends and cousins visited. I  had kept a wedge of pumpkin for raita but then on one Sunday morning hungry stomachs demanded a scrumptious breakfast. There was pumpkin and wheat flour and I thought a thalipith would sound music to the hungry ears. Then my Dad said but with just wheat flour you can't call it Thalipith, the purist that he is! He said make Dhapate.

Now Dhapate are nothing but thick rotis made with veggies grated into it, mostly gourds like pumpkins, cucumbers and others. They are not Thalipith because they are made only with wheat flour instead of the toasted and coarse ground multi grain-multi lentil flour. Some people do mix flours of untoasted grains for some body.

They get their name from the method of spreading them out. On a counter dusted with flour, the mix of veggies and flour is patted down into a thick roti. This sound and action of patting into shape is called Dhap-dhap and so these Marathi breads are called Dhapate - made with the Dhap dhap sound. For a neat non messy Dhapate do like I did below.

Dhapate are always served with dry chutney powders like lasun chutney or peanut chutney and at times pickles are yummy accompaniments too.

Pumpkin or Bhopla makes these Dhapate delicious. They can be made plain too for a quick one with just the masalas and no veggies at all. But take my word, the veggies make all the difference.

Ingredients

1 cup pumpkin
1.5 cups Wheat flour
1 teaspoon red chili powder
1/2 teaspoon turmeric
2 teaspoons sesame seeds
1 teaspoon goda masala
1 handful chopped cilantro
1 green chili chopped.
salt to taste
Oil to shallow fry

Mix all the ingredients in a bowl. Knead the dough. Never mind if it is sticky. Pinch off a small ball from the dough. Take a plastic sheet and spread it on it with your fingers. Now pick up the plastic sheet and turn it over into the non-stick fry pan, peel of the plastic sheet while you do that. From the sides add very little oil and roast.

This is a pancake style recipe which should be crisp on the outside and soft on the inside. Serve piping hot with your favorite chutney or pickle with or without curd on the side.

A steaming cup of tea to wash down is superb.

8 comments:

  1. very delicious and innovative recipe.

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  2. Oh no KQ! All Maharashtrians will kill me, this is very traditional.

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  3. Mummy used to make this I should do it at least once :)

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  4. Mints! don't wait for Halloween, make it now ;)

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  5. love the explantion of the name...dhap dhap to dhapate. we make a batter roti like this but yours is healthier. will try this for son's tiffin box. will this dry out if kept for a few hours?

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    1. Sayantani if making for the kid you can be little liberal with the oil, that will make them softer. I was really stingy with oil but it tasted good coz I ate fresh. Dhapate are made quite often as travel food so it is not that dry. If you give him curd or cream cheese for a dip the he won't find it dry at all.

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  6. My mom gave us dhapate very often - both kinds ;) on our backs and in our tiffins! So every time I would hear 'Dhapate meltil ata!' I would promptly ask 'Konte? dudhi che ki bhoplyache?' :D I love these as much as the bhajaniche thalipith. I have to make these soon.

    - Priti

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    1. Lol Priti mala suddha! I wanted to add this on impulse. No I will update it in the post.

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