Barnyard Millet Methi Dhebra

Gujarati Vegetarian Recipe

Barnyard Millet Dhebra

Ingredients

  • 1½ cups #glutenfree Barnyard Millet Flour (bajri flour)
  • 1 cup chopped Fresh Fenugreek Leaves (methi leaves)
  • 2–3 Green Chillies, finely chopped (leave them out if you can’t handle the spice)
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Red Chilli Powder
  • 3/4 teaspoon Turmeric Powder
  • 1/4 cup Curd (yogurt)
  • 1/2 tablespoon Sesame Seeds (optional)
  • Salt to taste
  • Oil for deep frying

Directions

Directions-1 (Deep Fry Method):
1. Mix millet flour, chopped fenugreek leaves, coriander powder, red chilli powder, turmeric powder, curd, sesame seeds and salt in a large bowl.

2. Add water in small quantities and knead a little stiff and smooth dough like paratha dough.
3. Grease your palms with oil. Pinch a lemon sized portion from dough and give it a ball like shape. Prepare balls (approx. 15-balls) from remaining dough.
4. Flatten each ball into 3-inch diameter circle (approx 2/3rd cm thick) by pressing between palms or against any hard surface and transfer to a plate. Alternatively, you can also roll it over plastic sheet on rolling board.
5. Heat oil in a frying pan over medium flame. When it is medium hot, slide 3–4 flattened circles into it and fry until they turn light golden brown on both sides.
6. Transfer them to plate and preferably put them on oil absorbent paper to soak excess oil. Deep-fry remaining dhebra.
7. Methi na dhebra (vada) are ready for serving. Serve them with spicy infusion tea.

Recipe via foodviva.com Ingredients by www.hawahawa.in