Methi Na Dhebra ( Gujarati Recipe)
by Tarla Dalal
Added to 683 cookbooks
This recipe has been viewed 124110 times
An iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed! served with curds, this makes an ideal afternoon snack. Although this is a tava recipe, i must admit that the deep-fried version tastes even better, so forget the health-watch slogans once in a while and indulge!
- Combine all the ingredients along with 3 tsp of oil in a deep bowl to make a soft dough, using enough water.
- Divide the dough into 20 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms.
- Place it on a hot tava (griddle). Pat and place 4 more such dhebras on the tava (griddle) at a time.
- Cook these 5 dhebras on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides.
- Repeat the steps 3 and 4 to get 15 more dhebras in 3 more batches.
- Serve hot with fresh curds.
- You can also deep-fry these dhebras in hot oil till they turn golden brown in colour on both the sides.
Nutrient values per mini dhebra
|Vitamin A||54.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.8 mg|
|Folic Acid||3.6 mcg|
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