Gujarati Methi Na Dhebra Recipe
A diabetic friendly Gujarati Recipes recipe with bajra flour ( pearl millet), jowar flour (sorghum), whole wheat flour - more for dusting. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 2
In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida
methi leaves (fenugreek leaves) - finely chopped(2 cups)inch ginger - ground to paste(2)green chillies - finely chopped(3)sesame seeds (til seeds)(1 tablespoon)teaspoons red chilli powder(2)teaspoons turmeric powder (haldi)(2)asafoetida (hing)(1/4 teaspoon) - 3
Mix it well with a teaspoon of oil
- 4
Keep aside for 5 minutes to help fenugreek leaves soften a bit
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 5
Add millet flour, whole wheat flour, sugar and salt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup)sugar - (optional)(1 teaspoon)salt - to taste - 6
Mix well using your finger so fenugreek mixture will incorporate well with flours
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 7
It will look crumbly texture
- 8
Add tablespoon yogurt at a time and knead to form soft dough
- 9
You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 10
So add little yogurt at a time so will come to know how much you need
- 11
Cover it and let it stand for 10-15 minutes
- 12
After 15 minutes, knead it again to make it smooth
- 13
Divide it into 10 equal portions
- 14
Roll each portion between your palm and press into a circle
- 15
Heat the tawa on medium heat
- 16
Dip the flattened ball into dry chapati flour and coat well
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 17
Roll it gently in to circle about 6 inch in diameter
inch ginger - ground to paste(2) - 18
Once hot placed rolled dhebra on the skillet
- 19
When you see bubbles on it flip it
- 20
After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side
- 21
Apply some oil again (optional) on other side and flip and cook on that side
sugar - (optional)(1 teaspoon) - 22
When done, take it out from skillet/tawa proceed similarly till all the dough is used up
- 23
Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi
methi leaves (fenugreek leaves) - finely chopped(2 cups)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Gujarati Methi Na Dhebra Recipe
A diabetic friendly Gujarati Recipes recipe with bajra flour ( pearl millet), jowar flour (sorghum), whole wheat flour - more for dusting. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
23 steps- 1
To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 2
In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida
methi leaves (fenugreek leaves) - finely chopped(2 cups)inch ginger - ground to paste(2)green chillies - finely chopped(3)sesame seeds (til seeds)(1 tablespoon)teaspoons red chilli powder(2)teaspoons turmeric powder (haldi)(2)asafoetida (hing)(1/4 teaspoon) - 3
Mix it well with a teaspoon of oil
- 4
Keep aside for 5 minutes to help fenugreek leaves soften a bit
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 5
Add millet flour, whole wheat flour, sugar and salt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup)sugar - (optional)(1 teaspoon)salt - to taste - 6
Mix well using your finger so fenugreek mixture will incorporate well with flours
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 7
It will look crumbly texture
- 8
Add tablespoon yogurt at a time and knead to form soft dough
- 9
You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 10
So add little yogurt at a time so will come to know how much you need
- 11
Cover it and let it stand for 10-15 minutes
- 12
After 15 minutes, knead it again to make it smooth
- 13
Divide it into 10 equal portions
- 14
Roll each portion between your palm and press into a circle
- 15
Heat the tawa on medium heat
- 16
Dip the flattened ball into dry chapati flour and coat well
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 17
Roll it gently in to circle about 6 inch in diameter
inch ginger - ground to paste(2) - 18
Once hot placed rolled dhebra on the skillet
- 19
When you see bubbles on it flip it
- 20
After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side
- 21
Apply some oil again (optional) on other side and flip and cook on that side
sugar - (optional)(1 teaspoon) - 22
When done, take it out from skillet/tawa proceed similarly till all the dough is used up
- 23
Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi
methi leaves (fenugreek leaves) - finely chopped(2 cups)
Rate this recipe
