Multigrain Methi Thepla Recipe With Ragi & Whole Wheat
The Ragi & Whole Wheat Thepla Recipe is a wholesome diabetic friendly recipe that is made with a combination of ragi flour and added spices to make it flavorful and tasty.
Course : Indian Breakfast
Ingridients : 1-1/2 cups Whole Wheat Flour
1/2 cup Ragi Flour (Finger Millet/ Nagli)
3 tablespoons Flax seed powder (flax meal)
1/4 cup Curd (Dahi / Yogurt)
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Red Chilli powder , or green chillies, chopped finely (optional)
1/2 teaspoon Asafoetida (hing)
1/2 cup Methi Leaves (Fenugreek Leaves) , finely chopped
Oil , as needed
Salt , to taste
Instructions To begin making the diabetic friendly Ragi & Whole Wheat Thepla Recipe, in a large bowl combine all the dry ingredients, including the fenugreek leaves.Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required.Finally add the two tablespoons of oil to coat the ragi thepla dough and knead until it is firm and smooth. Cover and set aside for 15 minutes. Preheat the iron skillet on medium heat. Divide the ragi thepla dough into 10 portions.Roll the thepla portions into balls; flatten them with the palm of your hand. Toss them on flour and roll them out into thin circles to approximately 6 inches in diameter.As you roll them out, you can keep tossing the thepla dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls.It is ideal when you can roll out the all portions of dough before you can start cooking them.
Multigrain Methi Thepla Recipe With Ragi & Whole Wheat
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