Methi Thepla

About Methi Thepla

Ingredients

• Fresh fenugreek leaves (methi), chopped ¾ cup
• Whole wheat flour (atta) ¾ cup
• Gram flour (besan) ¾ cup
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Asafoetida (hing) ½ tsp
• Salt to taste
• Cumin seeds 1 tsp
• Yogurt 4 tbsps
• Vegetable oil as required

How to Make Methi Thepla (Stepwise Photos)

Method

1. Take wheat flour, gram flour, fenugreek leaves, turmeric powder, red chilli powder, asafoetida and salt in a mixing bowl and mix well.
2. Roast cumin seeds in a small non-stick pan and add to the mixture and mix well.
3. Add yogurt and some water and knead into dough.
4. Divide the dough into equal portions and roll out each portion into thin flat theplas.
5. Heat a non-stick tawa, put one thepla on it and cook, turning sides and drizzling a little oil, till both sides are evenly done. Cook the remaining theplas similarly.
6. Arrange them on a serving platter and serve hot with chhunda.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps