Bajri Methi Dhebra (Vada)

August 5, 2013mayurisjikoni
Blog post


For this event, Foodies_Redoing Old Posts my 25th re done recipe is BAJRI METHI DHEBRA.

What is the group Foodies _Redoing Old Posts all about?

Before discussing what Dhebra is or are, lets me explain a bit about this group. Updating posts with better photos or better write up or both is  what the group Foodies_Redoing Old Posts started by Renu allows us to do. The advantage of rewriting the post in a better manner makes it more SEO friendly and good photos is what attracts your fans to check out the recipe. We’re on our 25th week, and am glad to say haven’t missed any so far and also as of today I have 25 updated recipes. Yayyy!


What is Dhebra?

For the Patel Community there are two kinds of Dhebras. The flatbread type  and the fried version. Both are called the same, though the ingredients vary. Why? I seriously have no idea. However, ask any Patel and they will vouch that either one of them or both are their favorite and my family is no different.

The fried version is called Vada by other Gujarati communities. And the flatbread version is usually referred by the name Dhebra or Methi Thepla. 

Are these Vadas the same as the South Indian ones?

Not at all. While those Vadas are lentil based and usually served with sambhar, chutney, Gujarati Vadas are different. Some make them with maize or corn flour (not cornstarch) along with other flours added to it and some make them with pearl millet flour (bajra). The recipes will vary from community to community and family to family.

Memories & Bajri Methi Dhebra

When my kids were growing up, including fresh fenugreek (methi) and pearl millet flour (bajri) in their diet was a bit difficult. Whenever we made methi dhebra or the flatbread they would simply screw up their noses and say ‘yuck’. So my mother in law came up with a brilliant way to get them eat both. They loved the fried dhebra, the ones made with maizemeal or cornflour. She came up with the idea to make the puffed up beauties but with pearl millet flour (bajri flour ) and fresh methi paste.

Fast Forward

Kids are all grown up and adults and now they crave not only for the fried dhebras but also the flatbread ones… yes with bajri and methi and the works. The more methi it has the better.

Bajri Methi Dhebra

The reason I love making these as often as I can is because firstly, its a good way to enjoy the health benefits of bajra and fresh fenugreek. Secondly, these dhebras stay soft for a couple of days whereas the ones with maize meal or corn flour tend to become harder and drier. However, bajri methi dhebras don’t stay at room temperature for more than 2-3 days depending on the weather where you are. After two days, I have put any leftovers in the fridge as its hot and humid in Mombasa.

You may want to check out other recipes using Pearl Millet Flour:


Here are some ideas how you can include fresh fenugreek in your diet:

Fresh Fenugreek is easily available in any stores selling Indian vegetables or you will find frozen fenugreek or methi in any Indian Grocery Store.


Ingredients you will need to make Bajri Methi Dhebra:

Pearl Millet Flour– also known as bajri or bajra atta or flour. Easily available online or any Indian Grocery Store.

Wheat Flour – preferably the one used for Indian flatbread (roti) and commonly known as atta.

Semolina– also known as Suji or sooji. Helps to make the dhebras a bit crispy and also binds the dough together.

Oil – any of your choice. I have used sunflower seed oil. You will need for deep frying and to add a little bit in the dough.

Sesame Seeds – no dhebras or Vadas are made without sesame seeds. Also called sim sim seeds or tal.

Ajwain – also known as ajmo, carom seeds. These not only add flavour but are good for digestion.

Sugar or Jaggery – can use either for sweetness. Gujarati food is all about a balance of flavors so don’t make the dhebra too sweet. You can use jaggery powder, brown sugar or normal refined sugar. I personally prefer jaggery. When I don’t get the powder version, I take 2 tbsp of grated jaggery and add it to the measured hot water. Mix well. Then strain the liquid as sometimes jaggery may have some impurities. 

Fresh Fenugreek – You can either chop it finely and add to the dough or you can process it into a coarse paste and add to the flour.


Water – to bind the flours.

Fresh Ginger – peel and mince or grate. Amount depends on your taste.

Fresh Green Chillis – best to mince the required amount into a paste. Be careful how much you add as some chilis can be very hot.

Garlic – Garlic paste is optional. I use it as it tastes really good in Dhebra.

Turmeric Powder – haldi, hardar

Sour Yogurt – if you don’t have sour yogurt, leave it out at room temperature overnight.  I sometimes add a bit of my sourdough discard. 

Important Tips:

  • You have to pat out the dough into small circles about 11/2 – 2 inches in diameter. You can pat it with your fingers or use a small steel bowl and tap on it till it flattens.
  • Use a small cloth or cling film to pat out the dhebra.
  • Don’t make the dhebras too thin otherwise they will not puff up.
  • Controlling the heat temperature is important. When you add dhebra into the wok or kadai, the oil has to be hot…flame or temperature high. Then lower the heat so the inside gets cooked well.

Dietary Tips:

  • For a satvik friendly version omit garlic.
  • For vegan version, use a vegan yogurt.

bajri methi dhebra 3

bajri methi dhebra 5

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bajri methi dhebra 7


A famous Gujarati Fried Snack using millet flour and fresh fenugreek. Enjoy it with some yogurt or masala tea.
5 from 15 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Course Snack
Cuisine Gujarati


  • 2 cups pearl millet flour (bajra flour)
  • ¼ cup wheat flour (atta)
  • 1 cup fresh fenugreek (methi) chopped
  • 2 tbsp semolina (sooji)
  • 2 tbsp sesame seeds (tal)
  • ½ tsp carom seeds (ajwain, ajmo)
  • 2 tbsp sugar or grated jaggery
  • 1-2 tsp green chilli minced
  • 2 tsp fresh ginger minced
  • 2 tsp garlic minced
  • ½ tsp turmeric powder (haldi)
  • ½ cup sour yogurt
  • 3-4 tbsp water
  • tsp salt
  • 1 tbsp oil (to add to the dough)
  • extra oil for deep frying


  • If you are using jaggery, heat up the 2 tbsp of water and add the jaggery in it. Leave it on the side till the jaggery melts.
  • Strain the jaggery water to remove any impurities.
  • Wash the fenugreek and dry it on a cloth before you chop it finely or process to a coarse paste.
  • Add wheat flour and semolina into a big mixing bowl.
  • Add 1 tbsp of oil. Rub it into the flour till it resembles bread crumbs.
  • Add millet flour and mix well.
  • Add all the remaining ingredients including the jaggery water. Don't add the oil for frying.
  • Form into a soft dough. Cover the bowl with a lid.
  • Let the dough rest for 30-60 minutes.
  • Heat the oil for deep frying over medium heat in a wok or kadai.
  • Divide the dough into 20 or 24 parts. Roll each part into a ball. Wet your hands in between so the dough does not stick to your hands.
  • Take a small bowl of water and keep on the side. You will need this to rub over the cling film and to dip your fingers in.
  • Take a chopping board or your steel plate or tray. If using a plate or tray turn it upside down.
  • Rub little water over it. Place cling film or plastic paper over it. The water helps it to stay in place.
  • Put 4-6 balls on the prepared board or tray.
  • Pat it into a 1½ - 2" diameter circle, not too thin or too thick. You can use your wet fingers to pat into shape or use a bowl to tap it into shape. If you use a bowl, then you may need to cover the dough balls with another cling film or plastic sheet.
  • Wet your four fingers lightly with water, lifting the plastic sheet or cling film at the corner, slowly flip the patted circle onto the fingers.
  • Gently put it into the hot oil. Repeat with the others till you have 4-6 frying in the hot oil.
  • Lower the heat, flip the dhebras over gently using a slotted spoon or jharo.
  • Fry till both sides are light brown in colour.
  • Remove the dhebras from the oil and place them in a colander so that the extra oil drains out.
  • Repeat steps 14 to 21 with the remaining dough.


  • A little practise and the dhebras will be perfect. If you are making them the first time, use less yogurt to make a stiffer dough. Working with a stiff dough is easier, but the dhebras do not turn out soft.
  • Use a wet cloth instead of the cling film or plastic sheet. In between you may need to dampen the cloth.
  • The oil has to be hot before you put the dhebras in it to fry.
  • Use half cup fenugreek and half cup grated bottle gourd (doodhi). Puree it with the measured yogurt and form the dough for a different flavour.
Keyword Millet Recipe

Pin for Later:

bajri methi dhebra

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


  • Avika

    August 5, 2013 at 10:21 pm

    Wow !! Very new recipe for me !! And I am sure it tastes super great due to frying !! Will try some time !!

  • Indian Restaurant

    September 21, 2015 at 8:02 am

    Thanks for sharing this recipe. I look forward to trying it out…
    Indian Restaurants in South Campus

  • Shailender Sharma

    May 16, 2020 at 10:28 am

    5 stars
    Heard alot about south indian vadas but this is interesting to add Gujrati vada in my dictionary. Recipes sounds interesting and easy too.

    1. mayurisjikoni

      May 18, 2020 at 7:50 pm

      Thanks Shailender, they are easy to make and delicious too… do try them out.

  • SWati

    May 16, 2020 at 5:20 pm

    5 stars
    I make this snack in winter season with Makkai ka atta and the fried version. Learned this from one of tarla dalal’s show.. your non fried version with bajra flour is now more appealing to me as it is guilt free and I can make it often for my family. Thanks for including my Pooris in your post.

    1. mayurisjikoni

      May 18, 2020 at 7:42 pm

      Swaty the Makkai atta ones the most common ones that are made, and these ones too are fried but are made using bajra flour.

  • Priya Srinivasan

    May 17, 2020 at 8:04 pm

    5 stars
    It is nice to read about dhebra. thanks for the detailed recipe with tips and tricks. These look delicious ! Would love to try it sometime.

    1. mayurisjikoni

      May 19, 2020 at 10:15 pm

      Thanks Priya, please do try them and let me know how they turned out of you.


    May 18, 2020 at 6:48 pm

    5 stars
    Wow! You have updated 25 recipes??? Love the organised way you have gone about it. Methi dhebra is on my to-do for ages! How I wish you fried and I ate!! ;D

    Kidding! I love these vadas. Can I use Kasuri methi to make them? Methi I will not see till after the rains now!
    Thanks for including my favourite ghoogri in your list! Appreciate the share.

    1. mayurisjikoni

      May 18, 2020 at 7:19 pm

      Thanks Archana, I can fry and you can enjoy as even piping hot they are really tasty. You can add kasuri methi…but much less then the fresh one and they will taste good.

  • Lata Lala

    May 19, 2020 at 11:03 am

    5 stars
    I have heard a lot about dhebras but never dared to try it. These look super tempting and wish I could grab it from screen.

    1. mayurisjikoni

      May 19, 2020 at 3:01 pm

      Thanks Lata, try this recipe out as its not difficult and its the quicker version than the Makkai atta one.

  • Vandana

    May 19, 2020 at 2:49 pm

    5 stars
    You have inspired me to go back and update my old posts. This recipe sounds so delicious and the photos are also very tempting. Another addition to my long list of must-try Gujarati recipes.

    1. mayurisjikoni

      May 19, 2020 at 2:58 pm

      Thank you so much Vandana, please do try them. The group redoing old posts keeps up my enthusiasm to update really old posts.

  • Vanitha Bhat

    May 20, 2020 at 8:47 am

    5 stars
    New one to me dear! Our family loves vadas but the south Indian variety with lentils. This beauty is another option to make for us now! Thanks for sharing dear!

    1. mayurisjikoni

      May 21, 2020 at 5:26 pm

      Thanks Vanitha, do try them out. Most of the Gujaratis call them vada but the Patel community calls them dhebra.

  • Jayashree T.Rao

    May 21, 2020 at 1:56 pm

    5 stars
    Bajra and methi together make a good combination and tasty snack, will try when I have the flour. I would love to try the flatbread with it.

    1. mayurisjikoni

      May 21, 2020 at 5:19 pm

      Thanks Jayashree, the flatbread one comes out really good, its my favorite. The link is included in this post. Please do try them.

  • Uma Srinivas

    May 22, 2020 at 12:23 am

    5 stars
    Looks yummy vada. I never had it before, but I am sure this will taste amazing. Ingredients are really amazing!

    1. mayurisjikoni

      May 22, 2020 at 3:13 pm

      Thank you so much Uma.Do try them out one day.

  • Seema Sriram

    May 22, 2020 at 3:17 am

    5 stars
    I am sure my kids will love these afterschool or at lunch box time. They wont even know it is bajra. Can I make these ahead and keep?

    1. mayurisjikoni

      May 22, 2020 at 3:12 pm

      Thanks Seema and yes you can make them ahead. However, for more than 1-2 days it may not stay well at room temperature. You may have to put them in the fridge after that especially if its hot and humid.

  • Jagruti’s Cooking Odyssey

    May 22, 2020 at 7:46 pm

    Mayuri, this vada is one of my most favourite Gujarati snacks. Love to devour with masala chai. I usually make on Randhan chath for Satam. Even I need to update the vada post too.

    1. mayurisjikoni

      May 23, 2020 at 12:07 am

      Thanks Jagruti.. yes dhebra or vadas are a must during Radhan Chath.

  • Sapana

    May 22, 2020 at 9:35 pm

    5 stars
    I have never cooked with bajra flour . It must have given a nice earthy taste to the vada. I love the flavors of methi leaves in fried goodies.

    1. mayurisjikoni

      May 23, 2020 at 12:05 am

      Thanks Sapana, you should try bajra flour…its healthy and good for health.

  • Poonam Bachhav

    May 25, 2020 at 9:08 pm

    5 stars
    I have tasted bajra methi dhebras once at my Gujarati friends house. It is such a delicious treat . Pairs well with sweet curd. Yours look so tempting !

    1. mayurisjikoni

      May 26, 2020 at 7:55 pm

      Thanks Poonam, yes it goes well with curds but we don’t use the sweet one.

  • Renu

    May 27, 2020 at 6:43 pm

    5 stars
    I am just feeling like grabbing one of the screen. They look so yum and delicious and with all the healthy ingredients. I have heard a lot of this dhebras but never made it. Time to make some soon with this recipe. Thank you

    1. mayurisjikoni

      May 27, 2020 at 9:05 pm

      Thanks Renu, there are three types, one is fried made with maize meal, the other is flatbreads and then this fried version too.

  • Anshu

    May 28, 2020 at 12:59 pm

    5 stars
    Very healthy, nutritious and delicious looking dhebras. I am a great fan of Gujarati cuisine and have tried a lot of their recipes ; would love to make them too sometime soon. Thanks for the share!!

    1. mayurisjikoni

      May 28, 2020 at 8:03 pm

      Most welcome Anshu and whenever you try out this recipe, hope you enjoy the dhebras.

  • Sasmita

    May 29, 2020 at 7:49 pm

    The bajra methi dhebra looks super tasty and perfect tea time snack for sure. I remembered the flatbread recipe of yours using these two bajra and methi leaves. Will try this once fresh methi comes in market in the season

    1. mayurisjikoni

      May 29, 2020 at 9:04 pm

      Thanks Sasmita, do try them as they are really a nice way to get the family to enjoy both methi and bajra.

  • Kalyani

    May 31, 2020 at 11:15 am

    5 stars
    WE love rustic dishes like this ! so beautifully presented too mayuri. I hv a pack of Bajra flour and once this lockdown ends, will get my hands on some fresh methi to make this.. just wondering aloud if I can bake this instead of deep fry ….

    1. mayurisjikoni

      May 31, 2020 at 2:14 pm

      Thanks Kalyani, baked turn out pretty dry but then its best to make it into a flatbread… the link is there as bajri methi paratha. Use the same measurements and pat it like you would for a thalipeeth.

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