Goad Dashmi / Sweet Flatbread Recipe

Goad Dashmi is a sweet flatbread from Maharashtrian Cuisine. It is basically a jaggery flavored roti made with whole wheat flour and chickpea flour (besan). It is a preferred travel food owing to its good shelf life. The recipe is quick and simple. Goad dashmi is soft, mildly sweet in taste and can be served as a breakfast with Lemon or Gooseberry / amla pickle or at lunch with some vegetable stir fry. Goad dashmi also serves as a healthy finger food for toddlers.

There is a savoury version of dashmi as well in which a blend of spice powders is added to the flours. I like savory dashmi more than this sweet one. Anyways, I will share its recipe sometime later.
For this month, it was turn of my home state, yes..Maharashtrian Cuisine was the theme on  Shhhhh Cooking Secretly Challenge, Facebook group. My partner for the challenge was, Jayashree Trao . She is a versatile cook and blogs at Evergreendishes. Do check out her space for some brilliant stuff. Jayashree gave me milk and wheat flour as my 2 secret ingredients and i made these delicious goad dashmi using the ingredients. In return, i gave her peanuts and jaggery and she cooked lip smacking stuffed okra using her set of ingredients.

                                           

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serves: 4 - 5

Ingredients:

• 1 1/4 cup whole wheat flour / aata
• 1 1/2 tablespoon chickpea flour / besan
• 1/4 cup jaggery powder
• 1/3 cup milk or as required
• 1 tablespoon ghee
• 1/4 teaspoon cardamom powder
• Pinch of salt

Method:

1. In a bowl take jaggery powder and add milk to it. Stir until the jaggery dissolves completely in the milk.

2. In another bowl, take whole wheat flour. Add chickpea flour, salt and cardamom powder to it. Next add the ghee and work the flour to resemble bread crumbs.

3. To this add the jaggery milk mixture little by little and knead into a semi soft dough. Add more milk if required.  But do not make the dough sticky.

4. Cover the dough and set aside for about 20 minutes or for an hour if not in hurry.

5. Knead the dough again for 2-3 minutes. Now divide it into 5 equal portions. Roll out each dough ball using a rolling pin. If the dough is properly kneaded. You wont require flour or oil to roll out the dough ball. The rolled out chapati should be even and not too thick or too thin.

6. Roast the chapati on heated skillet on medium flame until it is cooked well from both sides. Remove it on a plate and smear with ghee. Repeat the same with rest of the dough balls.

7. Serve the goad dashmi with pickle of your choice. If you wish to take dashmi while you are travelling pack it in muslin cloth in an air tight container after it has cooled down completely.

 Recipe notes:

• Apart from cardamom powder, you may add a pinch of nutmeg powder as well to flavor the goad dashmi.
• The dashmi stays good up to 3-4 days. 
• Goad dashmi is soft, mildly sweet in taste and can be served as a breakfast with lemon or gooseberry (amla) pickle or at lunch with some vegetable stir fry.
• It also serves as a healthy finger food for toddlers.
• Do not skip milk in this recipe as it makes the dashmi soft and makes it all the more delicious.
• Thick cream may be added to the dashmi instead of milk to give it a rich taste.
• Powdered sugar may be added instead of jaggery as a sweetener in this recipe.
• Goad dashmi can be served with Gooseberry Pickle, Lemon Pickle, Spicy raw mango pickle, Green chili pickle.

If you ever try this recipe, do share your feedback with us in the comment section below. Follow us on #Facebook  #Instagram ,  #Twitter and #Google+  for more recipes and new updates. 

For more flatbreads from Maharashtrian Cuisine, check out the following recipe links from my blog.

• Puran Poli

                                    

• Gulachi Poli

                                   

• Bhajaniche Thalipeeth

                                  

• Bajrichi Bhakri

                                 

• Gavhache Dhirde