For the alphabet D, I searched and searched for some international flat bread but didn’t find one. So I was thinking of using a country name but then fortunately I came across the recipe for Dhebra from Gujarat. India helped me with tough letters. As I can repeat countries, I opted for more than one from India. The first one is Dhebra and it is a traditional dish from Gujarat. We do have this in Tamil Nadu too and we call it as roti, with the name of millet like keppai roti, kambu roti etc. We also add lots of onion and chillies but the gujju version is slightly different.
You can add spinach and it becomes palak dhebra, add coriander leaves, it becomes dhana dhebra, and add bottle gourd, it becomes doodhi dhebra. Also the millet flour also varies. You can use pearl millet (that is what I have used), jowar or maize flour. And again the name differs. Today I will show you bajri dhebra with methi leaves. In the traditional recipe, fresh methi leaves are used, but at times when you don’t get fresh, you can opt for soaked kasuri methi too. I made this for Sruti’s lunch one day and kept my fingers crossed. To my surprise she loved it. She gave me a thumbs up and also some kisses to show her appreciation. Usually dhebra is served for tea, but it can also be served for meals along with some curd and pickles. I served it with curd at the side and it was great. Guess my daughter’s taste buds are changing. And I feel lucky.
Recipe Source: Foodviva
Ingredients:
Bajra / Pearl Millet Flour – 1 cup
Curd – 1/3 cup
Salt – to taste
Red chilly Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Kasuri Methi – 3 tbs
Water – as needed
Ghee To Cook
Procedure:
In a small bowl soak kasuri methi in water for 15 minutes.
Drain and keep aside. Reserve water to knead dough.
In a large bowl take bajra flour, red chilly powder, salt, coriander powder and soaked kasuri methi.
Mix it well.
Add curd and mix.
Finally add water little by little and mix the flour to form a soft dough. Use the methi soaked water for this.
Once the dough is soft, divide it into four equal portions.
You can either roll it on counter or you can pat the dough in you hands to make the disc.
Once the disc is thin enough, place it on a hot tawa, add some ghee on the sides and cook until both the sides are done.
Serve it hot with curd and pickle.
Dhebra / Bajri Methi Na Dhebra Recipe
Ingredients
- Bajra / Pearl Millet Flour - 1 cup
- Curd - 1/3 cup
- Salt - to taste
- Red Chilly Powder-1 /2 tsp
- Coriander Powder - 1/2 tsp
- Kasuri Methi - 3 tbs
- Water - as needed
- Ghee To Cook
Instructions
- In a small bowl soak kasuri methi in water for 15 minutes.
- Drain and keep aside. Reserve water to knead dough.
- In a large bowl take bajra flour, red chilly powder, salt, coriander powder and soaked kasuri methi.
- Mix it well.
- Add curd and mix.
- Finally add water little by little and mix the flour to form a soft dough. Use the methi soaked water for this.
- Once the dough is soft, divide it into four equal portions.
- You can either roll it on counter or you can pat the dough in you hands to make the disc.
- Once the disc is thin enough, place it on a hot tawa, add some ghee on the sides and cook until both the sides are done.
- Serve it hot with curd and pickle.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92
[inlinkz_linkup id=783037 mode=1]
Methi na dhebras are very popular in Gujrat and are normally made with fresh methi leaves . It is a winter food and we love them . Glad Shruti liked them , she had to ! Her moms made them so well ! These Dhebras look real rustic and delicious .
Wow! The Kasuri methi would have made the dhebra so flavourful and aromatic….lovely pick!!
Dhebra looks complete, wholesome and extremely nutritious. Such a healthy Gujarati bread to enjoy with a bowl of spiced yogurt and pickle. Excellent gluten free bread.
Using bajri flour makes it look so rustic and authentic. There are many variations as you mentioned. This looks very tempting.
This Bajra methi na dhebra rocks Gayathri. I can have it like snack as well, just like mathri with a cup of tea.
This was my original choice for the letter and then as usual I changed it! I too send off my experiments in the kids lunch box and eagerly wait for their reaction in the evening! It is like waiting for the exam results!!
surely this bajri dhebra a great way to consume this healthy flour. Looking so delicious and perfectly cooked.
That dhebra looks so rustic and classic. Love the kasuri methi and this can be just eaten with some pickles and yogurt. Love all these flatbread with whole grains.
My all time favorite, love them so much with yogurt and garlic chutney. After learning roti and bhakri was I was young, the next flat bread I learnt was Dhebra. Gayathri next time add lots of fresh methi…it tastes awesome.
Ah those millet Dhebra looks awesome and inviting Gayathri. As you say we do make it the same way too in our house. Nice to know so many similarities in dishes right..very well done.
wow. i tried dhebra also.. but your recipe comes out so well and perfect snack with tea.
This is a lovely bread and loved having so many different varieties from the same recipe.