Dhoble Recipe

Prepare dry mix

In a large mixing bowl, sift together the all-purpose flour, rice flour, semolina, gram flour, baking powder and salt to ensure there are no lumps and the leavening is evenly distributed.

Whisk wet ingredients

In a separate bowl, whisk the eggs with the sugar until slightly frothy. Add the coconut milk, milk, melted ghee and vanilla extract and whisk until combined.

Make a smooth batter by slowly pouring the wet mixture into the dry ingredients while stirring with a whisk or spatula. Beat until you have a thick, pourable batter (consistency similar to pancake batter but slightly thicker). If batter is too thick, add up to 2–4 tablespoons of milk to adjust. Let the batter rest for 10 minutes so the semolina and flours hydrate.

If using the syrup: combine sugar, water and crushed cardamom in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce to a simmer for 4–5 minutes until slightly thickened. Add lemon juice, remove from heat and keep warm.

Heat a wide non-stick skillet or tawa over medium heat and add about 1–2 tablespoons of oil or ghee to coat. For each dhoble, pour a ladleful (about 1/4 to 1/3 cup) of batter onto the hot surface, spreading slightly to form a thick round (about 3–4 inches diameter). Cook for 2–3 minutes until the bottom is golden and bubbles appear on the surface.

Flip carefully and cook the other side for 2–3 minutes until golden and cooked through. Transfer cooked dhoble to a wire rack or plate lined with paper towel to drain excess oil.

If using syrup: while the dhoble are still warm, dip or spoon warm syrup over each piece so they absorb some syrup. Alternatively, stack and brush syrup on each layer for a moister result. Allow to rest 5 minutes for syrup to soak in.

Finish by dusting with powdered sugar and/or sprinkling desiccated coconut. Serve warm or at room temperature.