Multigrain Dhebra ( Gluten Free Recipe)
by Tarla Dalal
30 Mar 2013
This recipe has been viewed 33078 times
A scrumptious iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is a hit with all age groups! served with curds, they make an ideal afternoon snack. Take my advice and make more than you think is needed!
Multigrain Dhebra ( Gluten Free Recipe) recipe - How to make Multigrain Dhebra ( Gluten Free Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 20 mini dhebras
1 cup finely chopped fenugreek (methi) leaves
1 cup bajra (black millet) flour
1/4 cup jowar (white millet) flour
1 tbsp besan (bengal gram flour)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
2 tbsp curds (dahi)
1 1/2 tbsp ginger-green chilli paste
1 1/2 tsp garlic (lehsun) paste
1 tsp sugar
salt to taste
oil for deep frying
For Serving
fresh curd
Method
- Method
- Combine all the ingredients along with oil in a deep bowl to make a soft dough, using enough water.
- Divide the dough into 20 equal portions. Pat a portion of the dough in between your palm to make a 50 mm. (2”) diameter and 1 cm thick circle.
- Heat the oil in a kadhai and deep-fry the dhebras , a few at a time,till they are golden brown in colour from both sides.
- Serve hot with fresh curds.
Nutrient values per mini dhebra
| Energy | 46 cal |
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fiber | 0.9 g |
| Fat | 2.4 g |
| Cholesterol | 0.2 mg |
| Vitamin A | 61 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 3.6 mcg |
| Calcium | 11.4 mg |
| Iron | 0.5 mg |
| Magnesium | 11 mg |
| Phosphorus | 21.3 mg |
| Sodium | 2.5 mg |
| Potassium | 23.5 mg |
| Zinc | 0.2 mg |
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