Multigrain Methi Thepla Recipe With Ragi & Whole Wheat
The Ragi & Whole Wheat Methi Thepla Recipe is a wholesome diabetic friendly recipe that is packed with fiber, nutrition and taste. It makes a wholesome breakfast that you can serve along with chutney and fruits.
The Ragi & Whole Wheat Thepla Recipe is a wholesome diabetic friendly recipe that is made with a combination of ragi flour and added spices to make it flavorful and tasty.
Thepla is one of the many comfort foods to Gujarati’s. If you are on a long distance train or even on a trekking trip and if you spot a Gujarati, you will find them carrying Theplas. Just as said, it’s a great travel food, like a baguette is to the French.
The addition of Ragi and Whole Wheat flour, makes this thepla a high protein dish and also diabetic friendly as well.
Did you know Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels.Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
If you like this recipe, try more Thepla recipes for breakfast or an office lunch box or kids lunch box
- 1-1/2 cups Whole Wheat Flour
- 1/2 cup Ragi Flour (Finger Millet/ Nagli)
- 3 tablespoons Flax seed powder (flax meal)
- 1/4 cup Curd (Dahi / Yogurt)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder , or green chillies, chopped finely (optional)
- 1/2 teaspoon Asafoetida (hing)
- 1/2 cup Methi Leaves (Fenugreek Leaves) , finely chopped
- Sunflower Oil , as needed
- Salt , to taste
How to make Multigrain Methi Thepla Recipe With Ragi & Whole Wheat
To begin making the diabetic friendly Ragi & Whole Wheat Thepla Recipe, in a large bowl combine all the dry ingredients, including the fenugreek leaves.
Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required.
Finally add the two tablespoons of oil to coat the ragi thepla dough and knead until it is firm and smooth. Cover and set aside for 15 minutes. Preheat the iron skillet on medium heat.
Divide the ragi thepla dough into 10 portions.
Roll the thepla portions into balls; flatten them with the palm of your hand. Toss them on flour and roll them out into thin circles to approximately 6 inches in diameter.
As you roll them out, you can keep tossing the thepla dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls.
It is ideal when you can roll out the all portions of dough before you can start cooking them.
With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.
At this point flip the ragi thepla and smear about half a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla.
Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove the thepla from heat and place on a flat plate.
Continue the similar process with the remaining rolled out portions and stack the cooked Ragi & Whole Wheat Thepla one above the other. Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture.
Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke.