Dhebra Recipe: A Traditional Gujarati Delight
Dhebra is a traditional Gujarati flatbread that brings together the earthy flavors of millet flour and the aromatic freshness of fenugreek leaves. This recipe is a staple in many Gujarati households, often enjoyed as a breakfast dish, a light meal, or even as a snack with tea.
What makes Dhebra so special is its unique combination of spices, herbs, and the nutritional benefits of millet and fenugreek.
A Taste of Gujarat in Every Bite
Growing up, Dhebra was a dish my grandmother would often prepare during the cooler months. The warmth of the spices and the slight bitterness of the fenugreek leaves, balanced by the tangy curd, made it a comforting dish that was both satisfying and nutritious.
We would often enjoy it with a dollop of fresh curd or a sweet chutney on the side.
The smell of Dhebra cooking on the tava would fill the house, signaling that something delicious was about to be served.
The Origins of Dhebra
While there isn’t a definitive historical record of Dhebra’s exact origin, it is likely rooted in the ancient agricultural practices of the Gujarat region in India. Millet, the primary ingredient in Dhebra, has been cultivated in India for centuries.
The combination of millet flour and fenugreek leaves, both native to the region, suggests that Dhebra may have evolved as a simple and nutritious meal for farmers and laborers. The flatbread’s portability and ability to be cooked over an open fire would have made it a convenient and practical food source.
Over time, Dhebra has become a beloved tradition in Gujarati households, passed down through generations. Its simplicity, affordability, and nutritional value have ensured its enduring popularity.
Serving Suggestions
- Dhebra is best enjoyed fresh and hot.
- It can be served with a dollop of fresh curd, a sweet chutney, or even a spicy tomato-onion chutney.
- For a complete meal, pair it with a side of vegetable sabzi or a dal curry.
More Indian Breads:
- Cabbage Paratha Recipe (गोबी के पराठे)
- Bajra Na Rotla recipe (बाजरी की रोटी)
- STUFFED BAJRE KE PARATHE
Dhebra recipe
Ingredients
- 1 cup finely chopped fenugreek leaves (मेथी)
- 1 cup black millet flour बाजरे का आटा
- 1/4 cup white millet flour जवार का आटा
- 1 tbsp bengal gram flour बेसन
- 1 tsp chilli powder लाल मीर्च
- 1/4 tsp asafoetida हिंग
- 2 tbsp curd दही
- 1 tbsp ginger green chilli paste अदरक हरी मीर्च कि पेस्ट
- 1 1/2 tsp garlic paste लेहसुन की पेस्ट
- 1 tsp sugar चीनी
- salt to taste (नमक)
- 3 tsp oil
- oil for shallow frying dhebras
Instructions
- Prepare the Dough: In a deep bowl, combine the finely chopped fenugreek leaves, black millet flour, white millet flour, Bengal gram flour, chili powder, asafoetida, curd, ginger-green chili paste, garlic paste, sugar, and salt. Add about 3 teaspoons of oil and enough water to make a soft dough.1 cup finely chopped, 1 cup black millet flour, 1/4 cup white millet flour, 1 tbsp bengal gram flour, 1 tsp chilli powder, 1/4 tsp asafoetida, 2 tbsp curd, 1 tbsp ginger green chilli paste, 1 1/2 tsp garlic paste, 1 tsp sugar, salt, 3 tsp oil
- Shape the Dhebras: Divide the dough into 6-8 equal portions. Take one portion and pat it between your palms to form a 2-inch diameter circle, about 1 cm thick.
- Cook the Dhebras: Heat a tava (griddle) on medium flame. Place the Dhebra on the hot tava and cook, using 1/2 teaspoon of oil, until it turns golden brown on both sides. Repeat with the remaining dough portions.oil for shallow frying dhebras
- Serve: Serve the hot Dhebras with fresh curds, sweet chutney, or any raita of your choice.
I made them as breakfast today morning for my husband and it was very delicious.