RICE THEPLA/DHEBRA

                 RICE THEPLA/DHEBRA

                         (Yield: 6”diameter 8 Thepla)

Stuck with the leftover rice and don’t know what to do?

Let’s make rice thepla/dhebra.

INGREDIENTS FOR THE RICE THEPLA/DHEBRA:

·      1 ½ cup Whole Wheat Flour (Roti Flour)

·      1 cup Cooked Basmati Rice (Use leftover cooked rice)

·      1 T crushed mixture of 2 medium size Garlic Cloves, 1 cm size Ginger Piece and 3 Green Chilies

·      3 T Oil

·      2-3 T Yogurt

·      1/8 tsp. Ajwain Seeds (Carom seeds), rub between palms to release aroma before adding

·      1 tsp. Sesame Seeds

·      1 tsp. Turmeric Powder

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      ¼ tsp. Garam Masala

·      2 ½ tsp. Sugar or as per taste

·      1 ¼ tsp. Salt or as per taste (Note: Cooked rice has salt so add accordingly)

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      2 tsp. Lemon Juice

·      2 T Coriander Leaves, chopped

·      Water, as needed to make paratha consistency dough

·      Maida Flour OR Whole-Wheat Flour (Roti Flour) for dusting while rolling thepla.

·      Oil for roasting rice thepla

LET’S COOK:

Combine garlic cloves, ginger and green chilies and crush them in mortar and pestle. Keep it aside.

In a large mixing bowl combine all dry ingredients and mix well.

Add oil and mix with flour.

Add remaining ingredient and mix well.

Add little water at a time and knead paratha consistency dough, firmer then roti dough and lot softer then bhakhri dough.

Grease fingers and palms with little oil and knead dough one more time and divide into 8 equal size balls.

Roll each ball into 6” diameter roti. Using maida flour for dusting if needed.

Heat non-stick pan and place rolled thepla on to it.

Turn thepla after 25-30 seconds with flipper and allow it to cook on the bottom side. Apply little oil on the top surface and flip it to shallow fry, press flipper and keep turning the thepla every few seconds for even cooking, until golden brown spots appear. Repeat the same for another side of the thepla.

Repeat with rest of all the thepla dough balls.

Enjoy hot or cold rice paratha with Tomato-Onion Raita, Mango Pickle, Garlic Chutney, and Salty Lassi.

It goes very well with Indian Masala Chai (Tea) too.

Enjoy…