Dal Thepla โ เคฆเคพเคฒ เคฅเฅเคชเคฒเคพ: โDal Theplaโ or โTheplaโ is a popular Gujarati breakfast roti, paratha, or Indian flatbread. Dal Thepla Recipe uses whole wheat flour (เคเฅเคนเฅเค เคเคพ เคเคเคพ), cooked dal, and Indian spices such as turmeric (เคนเคฒเฅเคฆเฅ) and red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder. The thepla is cooked on a tawa with ghee (เคเฅ) or vegetable oil (เคคเฅเคฒ).
Try this Gujarati-style Dal Thepla and share your experience with me and my readers in the comment box.
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Dal Thepla
Course: Breakfast, SnacksCuisine: Indian4
servings1
hour20
minutes15
minutes240
kcal1
hour35
minutesThis Gujarati cuisine Dal Thepla is full of nutrition’s and can have for breakfast to gave boost start to you day.
Ingredients
Pigeon Peas Spilt And Skinned Lentils (เคคเฅเค เคฐ เคฆเคพเคฒ) – 1 cup
Whole Wheat Fflour (เคเฅเคนเฅเค เคเคพ เคเคเคพ) – 2 cups
Turmeric (เคนเคฒเฅเคฆเฅ) Powder – 1/2 tsp. + 1/2 tsp.
Ginger (เค เคฆเคฐเค) – 1 inch 1 piece
Coriander Leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) – few sprigs
Mint Leaves (เคชเฅเคฆเฅเคจเคพ) – few sprigs
Fenugreek Leaves (เคฎเฅเคฅเฅ) – few sprigs
Ghee (เคเฅ) – 6.5 tsp.
Oil (เคคเฅเคฒ) – 1/2 tsp.
Water (เคชเคพเคจเฅ) as much required.
Salt (เคจเคฎเค) as per taste.
Directions
- Finely chop ginger (เค เคฆเคฐเค). Chop coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ), mint leaves (เคชเฅเคฆเฅเคจเคพ) and fenugreek leaves (เคฎเฅเคฅเฅ). Keep aside.
- Wash and soak Pigeon peas spilt and skinned lentils (เคคเฅเค เคฐ เคฆเคพเคฒ) for 1 hour in water.
- Now in a pressure cooker add soaked lentils (เคฆเคพเคฒ), 1/2 tsp. turmeric (เคนเคฒเฅเคฆเฅ) powder, 1/2 tsp. oil (เคคเฅเคฒ) and cook for 10-12 minutes. Switch of the gas and leave pressure cooker to cool naturally.
- Now in a bowl mix cooked lentils (เคฆเคพเคฒ), whole wheat flour (เคเฅเคนเฅเค เคเคพ เคเคเคพ), 1/2 tsp. turmeric (เคนเคฒเฅเคฆเฅ) powder, red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder, finely chopped ginger (เค เคฆเคฐเค), chopped coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ), mint leaves (เคชเฅเคฆเฅเคจเคพ), fenugreek leaves (เคฎเฅเคฅเฅ) and salt to taste. Make soft dough by kneading with your hand. Cover and keep aside for half hour.
- Now heat the tawa. Divide dough into 10 equal portions; roll each part in-between your palm to make ball, after that flatten the ball with your hand.
- Place 1 flatten ball into rolling board and roll the flatten ball with rolling pin to make flat round circle. If require sprinkle some dry wheat flour (เคเคเคพ) over it. Do it with each flatten ball.
- Once tawa heated properly, put one raw thepla on this hot tawa. Cook it until golden brown spots appear on bottom side, flip and apply some ghee (เคเฅ), flip and apply some ghee (เคเฅ) on other side too. Cook for 1-2 minutes flip several times in-between. Do it with every raw thepla.
- Serve hot with curd or chutney or some pickle; as you like.
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