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Bajri Methi Na Dhebra

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Recipe: Bajri Methi Na Dhebra

Bajri Methi Na Dhebra or Vada are a popular Gujarati fried snack. It is made from bajri flour (millet), fresh fenugreek, spices and yogurt. Generally enjoyed as a snack in the morning or in the afternoon  with some masala tea or plain yogurt. My favourite way to enjoy them is with yogurt. Usually, finely chopped methi is added to the dough. However, I like to blend the methi into a puree before adding. I use to do that when my kids were young as ‘hide’ the methi. They are all grown up but I still puree it as that way almost all the dhebras puff up.

What is Dhebra?

Dhebras or Vada can be pan fried like a flatbread. And they are always made using millet flour and loaded with fresh fenugreek. Then we have the deep fried ones that are usually made as travel food, during weddings and for Shitala Satam fasting. They are made with a mixture of flours – cornmeal, wheat, semolina, millet flour. These ones we don’t add any fenugreek. They are known as makai na dhebra or vada.  And of course we have these deep fried millet ones. I love all three versions. Can eat them everyday!

Patel Community And Dhebra

The Charotar Patels call all 3 of the above versions as dhebra. Don’t known why. Rest of Gujarat calls the fried ones as vada. The flatbread is known as  dhebra or Methi Bajri Na 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.

Sharing Bajri Methi Na Dhebra Recipe With Foodies_Redoing Old Posts

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

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 to eat both. Puree the methi and the dhebras appear greenish.  They loved the fried dhebra, the ones made with maizemeal or cornflour.

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 Na Dhebra

The reason I love making these as often as I can is because firstly, it’s 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. After two days, I have put any leftovers in the fridge as it is 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 Required For  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.

Salt 

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. 

Asafoetida – adds umami flavour and is good for digestion. Also known as hing.

Baking Soda –  some add a pinch. I don’t. So this is an optional ingredient.

Important Tips:

 

 

 

 

 

 

 

 

 

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BAJRI METHI DHEBRAS (VADAS)

Bajri Methi Na Dhebra or Vada are a popular Gujarati fried snack. It is made from bajri flour (millet), fresh fenugreek, spices and yogurt. Generally enjoyed as a snack in the morning or in the afternoon  with some masala tea or plain yogurt.
Course Snack
Cuisine Gujarati
Keyword Millet Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Author mayurisjikoni

Ingredients

  • 2 cups pearl millet flour (bajra flour)
  • ¼ cup wheat flour (atta)
  • 1-1½ cup fresh fenugreek chopped
  • ¼ cup semolina
  • 2 tbsp sesame seeds
  • ½ tsp carom seeds
  • 2 tbsp sugar | jaggery powder
  • 1-2 tsp green chilli minced
  • 2 tsp fresh ginger minced
  • 2 tsp garlic minced
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida
  • ½ cup sour yogurt
  • ¼ cup water
  • 1- 1½ tsp salt
  • 2 tbsp oil
  • extra oil for deep frying

Instructions

  • 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.

Tips:

  • 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.

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