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1 cup (100 g) - turdal
1/2 tsp - turmeric powder
1/2 tsp - oil
2 cups - water
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.
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
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