Ingredients

• For dal:
• 1 cup (100 g) - turdal
• 1/2 tsp - turmeric powder
• 1/2 tsp - oil
• 2 cups - water
• Other ingredients
• 2 cups - (200 ml/8 oz.) whole wheat atta (gehum ka atta)
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - salt
• 1 tsp - finely chopped ginger
• 3 tbsp - chopped coriander leaves (or mint leaves or methi leaves (fenugreek leaves))
• 4 - 6 tsp - cooking oil/ghee

How to Make Dal Thepla

• Wash, clean and soak dal in 2 cups (200 ml) water for 1 hour.
• Transfer the soaked dal (along with water) in a pressure cooker and add turmeric powder and oil and pressure cook for 12 minutes (reduce the heat to low after 2nd 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 a 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:
• Make a thick paste of above ingredients in a mixer with very little water.
• Adjust the consistency of the chutney with extra 2 - 3 tbsp of water if required. Serve with thepla.
• Recipe Courtesy: Niya's World