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
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
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.