Dal Thepla

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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