Dal Thepla

Dal Thepla

Makes: 9

Ingredients

For dal:

1 cup (100 g) turdal
1/2 teaspoon turmeric powder
1/2 teaspoon oil
2 cups of water

Other ingredients

2 cups ( 200 ml / 8 oz ) whole wheat atta (gehum ka atta)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1 teaspoon finely chopped ginger
3 tablespoon chopped coriander leaves (or mint leaves or methi leaves (fenugreek leaves))
4 - 6 teaspoon cooking oil / ghee

Method

For dal:

Wash, clean and soak dal in 2 cups (200 ml) water for 1 hour. Transfer the soaked dal (along with water) in a pressure cook and add turmeric powder and oil and pressure cook for 12 minutes (reduce the heat to low after 2 nd whistle and cook for 10 minutes). Do not open the lid. Allow the cooker to cool naturally. You will get a soft dal mixture.

Mix cooked dal with wheat flour, turmeric powder, finely chopped ginger, red chilli powder, salt and coriander leaves and make a soft dough. Do not add extra water when making dough. Set aside in an airtight container for half an hour.

Divide the dough into 9 equal portions / balls.

Roll out into thin chapatis of 6 - inch diameter.

Place a non - stick frying pan / griddle / tawa on heat. Place a thepla on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the thepla and stack them on top of each other. Serve with green chutney.

Green Chutney

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 tablespoon grated coconut (optional)
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger
Extra 2 - 3 tablespoons water

Method

Make a thick paste of above ingredients in a mixer with very little water. Adjust the consistency of the chutney with extra 2 - 3 tablespoons of water if required. Serve with thepla.