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Dudhi Dhapate, also known as Dudhi Thalipeeth, is a traditional Maharashtrian flatbread made with grated bottle gourd (lauki), mixed flours, and spices. It is a wholesome and nutritious dish, rich in fiber and flavor. The grated dudhi keeps the thalipeeth soft and moist, while flours like bajra and besan give it a hearty texture. A touch of roasted peanut powder enhances the taste and helps absorb excess moisture. Cooked slowly on a hot tawa with a drizzle of ghee or oil, Dudhi Thalipeeth turns golden, crisp on the edges, and soft inside. It makes a perfect healthy breakfast or light meal, best enjoyed with curd, pickle, or a dollop of homemade butter.
In this recipe, I am sharing the perfect ingredient ratio along with a few simple tips to help you make Dudhi Dhapate perfectly on the very first try. Do give it a try!
- Choosing dudhi (lauki):
Select fresh, green, medium-thick dudhi for best taste. Avoid overripe ones as they release excess water. Always grate with a big-hole grater to prevent the mixture from becoming watery. - Flour combination:
Use a mix of bajra flour and besan. Bajra adds nutrition and a hearty base, while besan improves taste and binding. You can also add jowar flour for extra softness and health benefits. - Flavor variations:
Dudhi dhapate is versatile — add grated carrots, spinach, or spices like cumin, ajwain, turmeric, and chili for more flavor and nutrition. - Cooking tips:
Cook on a medium flame so the dhapate turn golden and crisp outside yet soft inside. Avoid high heat to prevent raw dough within. Add a little oil or ghee around the edges for better taste. - Serving suggestion:
Serve hot with chutney, curd, or butter. Fresh dhapate taste best and make a wholesome meal for breakfast, lunch, or dinner.
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Recipe video
Dudhi dhapate recipe | dudhi thalipeeth | lauki thalipeeth
Ingredients
- 3 cup grated dudhi
- 4-5 spicy green chilli
- 1 inch ginger
- 7-8 garlic cloves
- 1 tsp cumin seeds
- 1 cup chopped onion
- ½ cup coriander leaves
- Salt to taste
- 1 tsp red chilli powder
- ½ tsp black pepper powder
- 1 tsp chaat masala
- ¼ cup coarsely crushed peanuts
- 1 cup bajra flour
- ½ cup gram flour - besan
- Oil for roasting
Instructions
- Take 500 g of medium-thick dudhi (bottle gourd) and peel the skin.
- Grate the dudhi using a big-hole grater and squeeze out the excess water. Transfer it into a bowl.
- In a mixer jar, add 5–6 green chillies, 1-inch ginger, 7–8 garlic cloves, and 1 tsp cumin seeds. Grind into a coarse paste without adding water.
- Add the green chilli-ginger-garlic paste to the grated dudhi along with 1 cup finely chopped onion, ½ cup coriander leaves, salt to taste, 1 tsp red chilli powder, ½ tsp black pepper powder, 1 tsp chaat masala, and ¼ cup coarsely crushed peanuts. Mix well.
- Add 1 cup bajra flour and ½ cup gram flour. Mix until the mixture binds together. Do not rest the mixture.
- Heat a tawa on medium flame and spread some oil over it. Place a dough ball on the tawa and spread it evenly with slightly wet hands (refer to the video).
- Apply some oil on the sides and cook the dudhi dhapate on medium flame until crispy on both sides.
- Alternatively, take a small ball of dough and pat it on a wet cotton cloth or oiled butter paper.
- Heat a tawa, spread some oil on it, and gently place the cloth upside down on the hot griddle. Sprinkle a little water and slowly peel off the cloth without breaking the paratha.
- Smear some oil on top and cook on both sides until golden brown.
- Serve the dudhi dhapate hot with tomato sauce and curd.
Notes
- Grate dudhi using a large-hole grater; avoid using a fine grater.
- Squeeze out the excess water from the grated dudhi.
- Coarsely crushed peanuts help absorb the moisture and enhance the flavor of the dhapate.
- The proportion of flour should be half of the grated dudhi.
- You can use jowar flour along with bajra flour and besan.
- Do not let the dhapate mixture rest.
- Cook dudhi dhapate on a medium-low flame.