Palak Ragi & Oats Wheat Thepla Recipe - Healthy Diabetic Roti
Make this wholesome high protein, nutrient rich Palak Ragi & Oats Wheat Thepla Recipe for a breakfast, lunch or dinner. It's packed with flavors from ragi and palak, making a perfect Indian Diabetic Breakfast too.
The Palak Ragi Oats Wheat Thepla Recipe is a healthy preparation of the Gujarati Theplas. The addition of ragi and palak into the thepla makes it packed with nutrition and taste and adds a nutty flavor to the thepla.
Unlike the traditional thepla, the Palak Ragi Oats Wheat Thepla, needs to be eaten fresh and does not travel well. However this thepla, makes a great high protein breakfast and also a perfect indian diabetic breakfast or a snack.
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 Palak Ragi Oats Wheat Thepla Recipe, try our similar thepla recipes like
Note: 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.
- 1-1/2 cups Whole Wheat Flour
- 1/2 cup Ragi Flour (Finger Millet/ Nagli)
- 1/4 cup Oats Flour
- 3 tablespoons Flax seed powder (flax meal)
- 1/4 cup Curd (Dahi / Yogurt)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoons Red Chilli powder , or green chillies chopped (optional if giving for children)
- 1/2 teaspoon SSP Asafoetida (Hing)
- 1/2 cup Spinach Leaves (Palak) , finely chopped
- 2 tablespoons Oil
- Salt , to taste
How to make Palak Ragi & Oats Wheat Thepla Recipe - Healthy Diabetic Roti
To begin making Palak Ragi Oats Wheat Thepla, in a large bowl combine - whole wheat flour, ragi flour, oat flour, flax seed powder, turmeric powder, chilli powder, asafoetida powder and the spinach leaves. Add the yogurt to the flour mixture and knead into a firm smooth dough adding water only if required.
Finally add two tablespoons of oil to coat the 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 oats thepla dough into 15 portions.
Roll the portions into balls; flatten them with the palm of your hand. Toss the thepla dough 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 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 portions of dough before you can start cooking them.
With the skillet on high heat, place the rolled out Palak Ragi Oats Wheat Thepla on the skillet.
After a few seconds, you will notice small air pockets popping out.
At this point flip the 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 Palak Ragi Oats Wheat Thepla. Remove from heat and place on a flat plate.
Continue the similar process with the remaining rolled out thepla and stack the cooked Palak Ragi Oats Wheat Thepla one above the other. Stacking them maintains softness and prevents the Thepla’s from drying out, preserving moisture.