Photograph of the finished Methi thepla

India · Bánh dẹt lá methi bột kê để dành

Methi thepla

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 1.3 lb
  • Photograph of Bajra pearl millet powder Bajra pearl millet powder 11.3 oz
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 6.3 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 11.3 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Coriander seed powder Coriander seed powder 1.1 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Mix atta powder with pearl millet powder in a ratio of two parts atta to one part millet.
  2. 2 Millet flour used to make cakes keeps well for many days, which is why thepla is a cake meant to be taken on the go.
  3. 3 Stuff with yogurt, crushed fenugreek leaves with salt, and a little palm sugar.
  4. 4 Roll the dough very thin, about 2 mm thick, not as thick as paratha; a thinner roll will result in a dry pastry that takes longer to keep.
  5. 5 Grill the cast iron pan for 90 seconds on each side, then brush with oil and press gently with a towel.
  6. 6 Press the cakes down with a towel while baking to prevent them from puffing up; the flat cakes will then be easy to stack and transport.

With an appliance

  • Oven 42 min

    Replace step 5: spray oil on both sides of the pancake, place on the middle rack of the oven at 220 degrees for 6 minutes and flip after 3 minutes; the pancake will be dry, flat and even, no need to press the pan, but it will lack the smoky spots.

Start cooking