Gujarati Methi Na Dhebra Recipe
A diabetic friendly Gujarati Recipes recipe with bajra flour ( pearl millet), jowar flour (sorghum), whole wheat flour - more for dusting. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 2
In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida
methi leaves (fenugreek leaves) - finely chopped(2 cups)inch ginger - ground to paste(2)green chillies - finely chopped(3)sesame seeds (til seeds)(1 tablespoon)teaspoons red chilli powder(2)teaspoons turmeric powder (haldi)(2)asafoetida (hing)(1/4 teaspoon) - 3
Mix it well with a teaspoon of oil
- 4
Keep aside for 5 minutes to help fenugreek leaves soften a bit
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 5
Add millet flour, whole wheat flour, sugar and salt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup)sugar - (optional)(1 teaspoon)salt - to taste - 6
Mix well using your finger so fenugreek mixture will incorporate well with flours
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 7
It will look crumbly texture
- 8
Add tablespoon yogurt at a time and knead to form soft dough
- 9
You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 10
So add little yogurt at a time so will come to know how much you need
- 11
Cover it and let it stand for 10-15 minutes
- 12
After 15 minutes, knead it again to make it smooth
- 13
Divide it into 10 equal portions
- 14
Roll each portion between your palm and press into a circle
- 15
Heat the tawa on medium heat
- 16
Dip the flattened ball into dry chapati flour and coat well
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 17
Roll it gently in to circle about 6 inch in diameter
inch ginger - ground to paste(2) - 18
Once hot placed rolled dhebra on the skillet
- 19
When you see bubbles on it flip it
- 20
After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side
- 21
Apply some oil again (optional) on other side and flip and cook on that side
sugar - (optional)(1 teaspoon) - 22
When done, take it out from skillet/tawa proceed similarly till all the dough is used up
- 23
Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi
methi leaves (fenugreek leaves) - finely chopped(2 cups)
Rate this recipe
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Gujarati Methi Na Dhebra Recipe
A diabetic friendly Gujarati Recipes recipe with bajra flour ( pearl millet), jowar flour (sorghum), whole wheat flour - more for dusting. Ready in 30 min, serves 2.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To prepare Gujarati Methi Na Dhebra Recipe, get all the ingredients ready
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 2
In a large bowl, mix fenugreek leaves, ginger paste, green chilies, sesame seeds, chili powder, turmeric powder, asafoetida
methi leaves (fenugreek leaves) - finely chopped(2 cups)inch ginger - ground to paste(2)green chillies - finely chopped(3)sesame seeds (til seeds)(1 tablespoon)teaspoons red chilli powder(2)teaspoons turmeric powder (haldi)(2)asafoetida (hing)(1/4 teaspoon) - 3
Mix it well with a teaspoon of oil
- 4
Keep aside for 5 minutes to help fenugreek leaves soften a bit
methi leaves (fenugreek leaves) - finely chopped(2 cups) - 5
Add millet flour, whole wheat flour, sugar and salt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup)sugar - (optional)(1 teaspoon)salt - to taste - 6
Mix well using your finger so fenugreek mixture will incorporate well with flours
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 7
It will look crumbly texture
- 8
Add tablespoon yogurt at a time and knead to form soft dough
- 9
You will need 5 or 6 tablespoon of yogurt depends on your flour or depends on the consistency of your yogurt
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 10
So add little yogurt at a time so will come to know how much you need
- 11
Cover it and let it stand for 10-15 minutes
- 12
After 15 minutes, knead it again to make it smooth
- 13
Divide it into 10 equal portions
- 14
Roll each portion between your palm and press into a circle
- 15
Heat the tawa on medium heat
- 16
Dip the flattened ball into dry chapati flour and coat well
bajra flour ( pearl millet)(1/2 cup)jowar flour (sorghum)(1/2 cup)whole wheat flour - more for dusting(1/2 cup) - 17
Roll it gently in to circle about 6 inch in diameter
inch ginger - ground to paste(2) - 18
Once hot placed rolled dhebra on the skillet
- 19
When you see bubbles on it flip it
- 20
After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side
- 21
Apply some oil again (optional) on other side and flip and cook on that side
sugar - (optional)(1 teaspoon) - 22
When done, take it out from skillet/tawa proceed similarly till all the dough is used up
- 23
Serve Gujarati Methi Na Dhebra recipe dabbed with homemade ghee along with a cup of pounded jaggery, Naranga Achaar, yogurt and Sev Tamatar Ki Sabzi
methi leaves (fenugreek leaves) - finely chopped(2 cups)
Rate this recipe
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