Top Qs
Timeline
Chat
Perspective
Dhebra
Indian bread from the Gujarati cuisine made of pearl millet flour From Wikipedia, the free encyclopedia
Remove ads
Dhebra (Gujarati: ઢેબરા) is an Indian bread from the Gujarati cuisine made of pearl millet flour. When flavoured with fenugreek leaves, it is called methi dhebra. It is a culinary cousin of the flatbread called thalipeeth in Marathi.
This article needs additional citations for verification. (April 2012) |
Dhebras can be eaten as a part of any meal - breakfast, brunch, lunch or dinner - or on its own as a snack.[1][2] Due to the oil in the recipe, Dhebras have a good shelf life.[3]
Remove ads
Preparation
To create dhebra, sufficient water and salt are mixed with millet flour and whole wheat flour to make a dough.[4] The resulting dough balls are then flattened on a chakla to a round shape using a belan (rolling pin). Then, both sides of the dhebra are lightly fried with vegetable oil on a tava, until small brown spots appear.[5]
This is a plain dhebra, made of millet flour (bajra atta). Because it is the simplest dhebra to make, it is the most commonly consumed in India. Another variety is the methi dhebra, in which methi (fenugreek leaves) are added as flavour. There is also dhebra made with bottle gourd called dudhi na dhebra.[6]
Methi Dhebra can be made rotli sized or smaller (thicker) puri sized.[7]
Remove ads
Flavour
Fenugreek, Garlic, Guardian, Bottle Gourd, Cumin
See also
References
External links
Wikiwand - on
Seamless Wikipedia browsing. On steroids.
Remove ads