This traditional recipe from the Bijapur and Bagalkot regions of North Karnataka is a nutritious and flavorful flatbread made using a mix of flours and aromatic spices.
Key Highlights:
Flour Blend: Uses a combination of Jowar (Sorghum), Wheat, and Gram (Besan) flour.
Special Masala: A hand-crushed mixture of cumin, coriander seeds, green chilies, and garlic gives it an authentic North Karnataka kick.
Cooking Style: Can be patted by hand or rolled out using butter paper/oil.
Versatility: Best enjoyed hot with curd, fried green chilies, chutney powders (Shenga/Agasi), or any legume-based curry (Saru/Palya).
Bijapur Special Dhapati
1. Ingredients
Flours: 1 cup Jowar flour, 1 cup Wheat flour, ½ cup Gram flour (Besan).
Seeds & Herbs: Sesame seeds (White & Black), finely chopped Coriander leaves, and Spring Onions.
Spices: ½ tsp Turmeric powder, Salt to taste.
Masala Paste: 1 tsp Cumin seeds, 1 tsp Coriander seeds, 5-6 Green chilies, 3-4 Garlic cloves.
Other: Oil (for kneading and roasting), Water as required.
2. Preparation Steps
Step 1: Preparing the Masala
In a mortar and pestle, crush cumin and coriander seeds into a coarse powder.
Add green chilies and garlic cloves. Pound them together until they form a coarse paste (don’t make it too smooth).
Step 2: Mixing the Dough
Sift the Jowar, Wheat, and Gram flours into a large mixing bowl.
Add the prepared masala paste, sesame seeds, turmeric, salt, coriander leaves, and spring onions.
Mix everything well while dry. Gradually add water and knead into a soft, pliable dough.
Apply a little oil to the dough at the end to make it smoother.
Step 3: Shaping the Dhapati
Take a large lemon-sized portion of the dough.
Place it on a sheet of butter paper or a greased plastic sheet.
Apply a little oil to your fingers and pat the dough into a thin circle. Alternatively, you can use a rolling pin to roll it out gently.
Step 4: Roasting
Heat a tawa (griddle) and grease it with a little oil.
Place the Dhapati (along with the paper) onto the tawa. After 5-10 seconds, gently peel off the paper.
Roast on medium flame. Flip and apply oil on both sides until golden brown spots appear and it becomes slightly crisp.
3. Serving Suggestions
Traditional Pairings: Serve hot with a dollop of fresh curd and fried green chilies.
Accompaniments: Pairs excellently with Shenga Chutney (Peanut powder), Agasi Chutney (Flaxseed powder), or Hesaru Kaalu Palya (Green gram curry).
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