Rice Thepla

Rice Thepla is a mouthwatering and nutritious Indian flatbread that can be served as a breakfast, a snack, or even as a side dish.

Recipe Source Link:https://www.mygingergarlickitchen.com/rice-thepla/

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RECIPE INGREDIENTS

» For Rice Thepla

• 2 cups of leftover cooked rice
• 2 cups of whole wheat flour
• 1/2 cup of besan (gram flour)
• 1 cup of grated carrots
• 1 medium-sized onion, finely chopped
• 1/4 cup of fresh coriander leaves, finely chopped
• 1 teaspoon of crushed green chili
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 2 teaspoons of coriander powder
• Salt, to taste
• 1 teaspoon of cumin seeds
• 2 teaspoons of crushed ginger-garlic or paste (optional)
• 2 teaspoons of sesame seeds
• 1/4 teaspoon of asafetida (hing)
• 1/2 cup of plain yogurt
• Water, if needed, to knead the dough
• 2-3 tablespoons of oil or ghee for cooking
• Chutney or curry of your choice

RECIPE INSTRUCTIONS

» How to Make Rice Thepla

1. In a large mixing bowl, combine the leftover cooked rice, grated carrots, chopped onions, coriander leaves, crushed green chili, crushed ginger-garlic, salt, coriander powder, turmeric powder, red chili powder, sesame seeds, cumin seeds, and asafetida. Mix well.
2. Add whole wheat flour and besan (gram flour), and mix again. After that, add yogurt and knead the ingredients into a soft and pliable dough. You can add some water if needed. The dough should be really soft. Once the dough is ready, cover it and let it rest for about 15-20 minutes.
3. After the resting time, divide the dough into 10 small, equal-sized balls. Coat each ball in dry flour and dust the rolling surface with some whole wheat flour. Flatten each ball slightly using your palm, then roll out each portion into a thin, round thepla. Make sure the thepla is neither too thick nor too thin.
4. Heat a tawa (griddle) over medium heat. Once the tawa is hot, place the rolled thepla on it. Cook the thepla for 2-3 minutes on one side until small bubbles start to appear. Flip it over and apply a little oil/ghee. Cook the other side as well. Once cooked, flip again and apply ghee/oil, and cook until both sides are golden brown. Remove the thepla from the pan and repeat the process for the remaining thepla dough.
5. Once all theplas are cooked, transfer the Rice Theplas to a serving plate. Serve them hot with chutney or curry of your choice.

RECIPE NOTES

1. Before making thepla dough make sure that the wheat flour and gram flour are of excellent quality. The fresh and high-quality flour makes the best tasting thepla.
2. The 15-20 minutes resting time allows the gluten in the flour to relax and makes it easier to roll out the dough. In this resting time flavors also meld.
3. Medium heat also helps in achieving a golden-brown color without getting burnt.
4. Dust the rolling surface, this makes rolling easier and you get non-sticky and even circles.