Dhebra


We now enter BM #17 , week 3, Day 1. For the next three days I shall post some delightful kid friendly deep fried snacks. 


I have this Gujarati neighbor who occasionally drops by to say hello. I was in the midst of preparing a simple dinner for my new neighbors when this lady dropped by. In the few minutes she watched me finish off my cooking, she suggested that I should try making something called Dhebra in Gujarati. 


It was the first time I heard that name and so I asked her the whats and the hows. She tried telling me the ingredients in Gujarati which I hardly understood and I ended up showing all the flours I had in my pantry and she picked out all of them required. 


She mixed the dough for me and asked me to proceed following her instructions. I realized that they were a different variety of Nippattu and thanked her for introducing me to this delightful snack and she just shyly shrugged off and ran off on some errand. It was such a nice gesture on her part that I kept thinking about her for quite sometime.


Ingredients - 


Corn Flour 1 cup
Jowar Flour 1/2 cup
Wheat Flour 1/2 cup
Kasoori Methi 2 Tbsp (or fresh methi leaves)
Coriander Leaves, finely chopped 3 Tbsp
Sesame Seeds 1 Tbsp
Ajwain/Vaamu , crushed 1 tsp
Jaggery / Brown Sugar 1 tsp
Salt as needed
Turmeric 1/4 tsp
Green Chillies 3-4 (or as needed)
Ginger-Garlic paste 1 tsp
Oil 1 Tbsp
Yogurt 2-3 Tbsp
Water as needed
Oil for Frying


Dhebra


Method Of Preparation -


In a mixing bowl, add the flours, and the rest of the ingredients except yogurt and water.


Mix well and check for the taste. Add in the whipped yogurt and water to knead into a stiff dough (like chapati dough).


Pinch a big marble sized dough, roll into a smooth ball, pat into a small thin disc either on a greased plastic sheet or on a parchment paper. 

Meanwhile, heat oil in a wok, mukudu or kadai and when it is hot enough, slowly peel the disc from the plastic sheet and slide slowly into it. Depending on the size of the wok, you could fry about 6-7 at one time.

On a medium flame, let the dhebra turn to slight golden brown color. 

Use a slotted ladle to remove them onto a paper towel so as to absorb the oil. 

Repeat the same for the entire dough and serve them with hot tea or cool them before storing them in an airtight container. They stay fresh for over a month.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.  

Sending it to Srivalli's Kid's Delight - Evening Snacks.



Preparation Time 45 min
Makes about 30-35 palm sized dhebras

26 comments

  1. Priya Says:
  2. Interesting snacks, looks super crispy and addictive. Thanks for sharing.

     
  3. Usha Says:
  4. I never heard of this snack either. Looks like a nice snack to munch on any time of the day.

     
  5. Vardhini Says:
  6. Crispy snack. Nice clicks.

    Vardhini
    Event: Kid's Delight

     
  7. Looks very delicious. This is completely new to me, but I love to try it...

     
  8. Pavani Says:
  9. Wow, that's a very friendly neighbor :-) I wish I had one like that..
    Dhebra looks crunchy & yumm..

     
  10. Akila Says:
  11. Looks crispy n yummy

    Event: Dish name starts with M

     
  12. Very interesting Never tried with jowar flour...Will try soon...

     
  13. Srivalli Says:
  14. That's really very tempting..not heard of this..

     
  15. i eat them practically every week as MIL makes them often...slightly different as dhebras are made with variety of flours and veggies in it..yours looks awesome

     
  16. I tried making dhebra a while back but the recipe I used had grated zucchini in it - yours came out super yummy looking way better than mine - it's time for me to try again

     
  17. that looks crispy and i like the color too new to me too.

     
  18. Jayanthi Says:
  19. Lovely recipe Harini, and my eyes are glued to your second picture. looks awesome.

     
  20. PriyaVaasu Says:
  21. yummy, Looks like our thattai!!!!

     
  22. Anonymous Says:
  23. r u added corn flour or makai ka atta

     
  24. Anonymous Says:
  25. r u added corn flour or makai ka atta

     
  26. That a fabulous crispy snack! Sorry I couldn't participate in the Blueberry event. Was totally caught up with things at home..

     
  27. I see that the event is still happening. I will post something this month and send it along..

     
  28. PJ Says:
  29. Lovely snack to go with a cup of tea.Looks crunchy...

     
  30. DivyaGCP Says:
  31. This is new to me.. But looks very inviting..

    Divya's Culinary Journey
    Showcase- FUN IN THE SUN

     
  32. Prabha Mani Says:
  33. Perfect snack for the evening.Tempting pics.,

     
  34. Lubna Karim Says:
  35. New to me...looks yum...with all those dals it's really an interesting recipe...

     
  36. rajani Says:
  37. Nice of your friend to walk you through the recipe. These look nice and tasty

     
  38. Suma Gandlur Says:
  39. Interesting snack. One of my neighbors is from Gujatat too and the same scenario happens at my place. The elderly lady now and then visits me. I will be conversing in Hindi and she in Gujarati and we try hard to understand each other. When I fail to understand the recipes, I run to her DIL. lol

     
  40. I am bookmarking this Harini!!!

     
  41. Anonymous Says:
  42. It is very interesting .. want to try. Just to make sure is it corn flour that we use to thicken the soups n all or any other variety, like fine maize meal/flour
    in the market ?

     
  43. Dhiraj Kumar Says:


  44. Thanks for sharing this recipe. I look forward to trying it out...
    Chinese Restaurant in South Campus

     
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