I love thepla. I love Methi Thepla tad more than the doodhi ones. But my hubby favors this one. I make them often for breakfast or for quick, easy, healthy and home made meal while travelling.
Apart from the great taste and flavor I also like that the thepla are complete food with cereal, vegetable and dairy!! All these great features make them perfect healthy choice for packing in lunch box.
They taste amazing with Chhudno/ Murabbo or Mango Pickle!! They also gel well with Milk, tea and coffee!!
I like them hot off the tava, I love them smeared with cold ghee next day!! They stay good for at least a week if you make them properly!!
A lot of Gujaratis add sugar to their theplas, but we don't!! Though I like the sugar version too, I have soft spot for the no sugar variety as that's the one I've been eating all my life..
So here are my mom's Doodhi na Thepla for you :)
Ingredients:
Bottle gourd(lauki/doodhi) peeled and grated 300 gms
2 cups of Whole wheat flour
Salt to taste
2 teaspoon Dhana jeeru (Dhania jeera powder / Coriander and cumin powder)
2 teaspoon green chili, ginger and garlic paste
1/2 teaspoon turmeric powder
1/4 cup oil (quantity of this may vary based on type of flour)
1/4 cup curd
Oil for cooking
Method:
1) In a mixing bowl take whole wheat flour, add salt dhania jeera powder, chili ginger garlic paste, turmeric powder and oil to it. Mix well. When you hold the flour in your fist it should remain binded. If it is falling apart add 1 tablespoon oil and mix again.
2) Now add Grated lauki (bottle gourd) to it mix well (don't give too much pressure else lauki will release a lot of water)
3) Knead the dough with curd. Add curd 1 tablespoon at a time. Keep the dough a little dry as the lauki will release water over time.
4) Take small lemon sized ball of the kneaded dough, roll it in dry whole wheat flour.
5) Roll it using a rolling pin on a well floured surface.
6) On a hot tawa (Skillet), apply some oil and grease it well and carefully drop the rolled thepla on it.
7) Flip the thepla once cooked on one side. Let it cook on the other side too.
8) Apply oil to this side before flipping again.
9) Once flipped, cook by applying pressure on the thepla, you can use a kitchen towel or spatula to do that. I use traditional datto.
10) Apply oil on the other side as well and flip. Cook by applying pressure in similar manner on other side too.
Repeat the same procedure for the remaining dough. Once properly cooled, store in an airtight container and enjoy them whenever hunger strikes..
Notes:
1) It's important to make thepla immediately as the lauki will keep releasing water and dough will become very sticky if left for longer.
2) Traditionally thepla are made of lauki and methi (fenugreek) but if you want you can experiment with spinach, carrot, Zuchhini, courgette or any other vegetable you fancy.
Apart from the great taste and flavor I also like that the thepla are complete food with cereal, vegetable and dairy!! All these great features make them perfect healthy choice for packing in lunch box.
They taste amazing with Chhudno/ Murabbo or Mango Pickle!! They also gel well with Milk, tea and coffee!!
I like them hot off the tava, I love them smeared with cold ghee next day!! They stay good for at least a week if you make them properly!!
A lot of Gujaratis add sugar to their theplas, but we don't!! Though I like the sugar version too, I have soft spot for the no sugar variety as that's the one I've been eating all my life..
So here are my mom's Doodhi na Thepla for you :)
 |
| Lauki Thepla | Doodhi na Thepla | Gujarati Thepla | Indian flat bread with bottle gourd |
 |
| Lauki Thepla | Doodhi na Thepla | Gujarati Thepla | Indian flat bread with bottle gourd |
 |
| Lauki Thepla | Doodhi na Thepla | Gujarati Thepla | Indian flat bread with bottle gourd |
 |
| Lauki Thepla | Doodhi na Thepla | Gujarati Thepla | Indian flat bread with bottle gourd |
Bottle gourd(lauki/doodhi) peeled and grated 300 gms
2 cups of Whole wheat flour
Salt to taste
2 teaspoon Dhana jeeru (Dhania jeera powder / Coriander and cumin powder)
2 teaspoon green chili, ginger and garlic paste
1/2 teaspoon turmeric powder
1/4 cup oil (quantity of this may vary based on type of flour)
1/4 cup curd
Oil for cooking
Method:
1) In a mixing bowl take whole wheat flour, add salt dhania jeera powder, chili ginger garlic paste, turmeric powder and oil to it. Mix well. When you hold the flour in your fist it should remain binded. If it is falling apart add 1 tablespoon oil and mix again.
2) Now add Grated lauki (bottle gourd) to it mix well (don't give too much pressure else lauki will release a lot of water)
3) Knead the dough with curd. Add curd 1 tablespoon at a time. Keep the dough a little dry as the lauki will release water over time.
4) Take small lemon sized ball of the kneaded dough, roll it in dry whole wheat flour.
5) Roll it using a rolling pin on a well floured surface.
6) On a hot tawa (Skillet), apply some oil and grease it well and carefully drop the rolled thepla on it.
7) Flip the thepla once cooked on one side. Let it cook on the other side too.
8) Apply oil to this side before flipping again.
9) Once flipped, cook by applying pressure on the thepla, you can use a kitchen towel or spatula to do that. I use traditional datto.
10) Apply oil on the other side as well and flip. Cook by applying pressure in similar manner on other side too.
Repeat the same procedure for the remaining dough. Once properly cooled, store in an airtight container and enjoy them whenever hunger strikes..
Notes:
1) It's important to make thepla immediately as the lauki will keep releasing water and dough will become very sticky if left for longer.
2) Traditionally thepla are made of lauki and methi (fenugreek) but if you want you can experiment with spinach, carrot, Zuchhini, courgette or any other vegetable you fancy.
Sounds yum and healthy dear
ReplyDeleteThanks Preeti :)
Deleteu could eat that as it is without any accompaniments!!!
ReplyDeleteI can!! But lot of people eat it with different things as I mentioned..
Deletemy family is against sugar in cooking, we never add it, in anything, so didnt even know how it tasted. i love thepla of any kind, only problem with dudhi is we have to make it fast, otherwise last one become too soft with all the water in the lauki, looks perfect, i like it with hot tea for breakfast.
ReplyDeleteSo true about that.. Dudhi wala thepla becomes pain to roll out if not rolled immediately. It's perfect breakfast with tea!!
Deletevery healthy and yummy theplas..
ReplyDeleteThanks Lisha :)
Deletefresh made theplas with chundo taste out of the world...we have never tried out lauki thepla before...this looks delicious ,thanks for sharing this scrumptious recipe :-)
ReplyDeleteSo true!! Thepla and chundo are match made in heaven!!
Deletethey look absolute delish.soft soft teplas
ReplyDeleteThanks Sathya :)
DeleteI must make this. It sounds so delish :) Abt this cumin coriander powder and chilli ginger garlic paste - do you take everything in equal measure? Love the light in the photos and the colour of that green cloth :)
ReplyDeleteWould love to see you make this (& your photos of course ;) ) For cuming corander powder, i use more of coriander than the cumin, I make my own, but I have no measurement. You can buy it also. For green chili, ginger and garlic paste also i don't have any strict measurements. But I usually take around 2 green chilis, 1 inch ginger and 4-5 garlic cloves. Of course depending on size of them i have to make adjustments. Now that Summer is here, I get plenty of light :D
DeleteHealthy ana tasty theplas......... love to eat with curd!!
ReplyDeleteTheplas looks so yummy. I want to grab one
ReplyDeleteThanks Gayathri :)
DeleteLooks great,have never tried this,quite tempting
ReplyDeleteThanks Harini, try out to see if you like it...
DeleteThanks Nava!! Try it out to see if you like it..
ReplyDeleteHey, I just wanted to say I have nominated you for the Sunshine Award, you don’t have to do anything, but I just wanted to pass it on!!
ReplyDeletehttp://thebakingbud.wordpress.com/2014/04/12/the-sunshine-award/
Thanks a lot Heena, I am honored :) Will pass it on in my next post :)
Deletei love thepla of any kind.. urs looks so tempting
ReplyDeleteThanks Smitha :)
Deletelooks like a great break fast meal and of course perfect for the tiffin. Would love to try this for my son's tiffin. He loves chappathis and would be great if he ate this... healthy whole meal!
ReplyDeleteIt is indeed very healthy.. hope you and your family would like it..
DeleteHealthy n nice luking. Thepla....:)
ReplyDeleteThanks :)
Deletesounds very healthy and yummy...lovely clicks too..
ReplyDeletethis looks really yummy!!!!
ReplyDeleteLooks wonderful! I love methi theplas. Lauki thepla is new to me. Rolling them out would be a bit tricky as Lauki has lot of water content. Will try it out sometime. Thanks.
ReplyDeleteIt is indeed tricky and you have to do it very fast. Some people also squeeze the water out of lauki so that rolling doesn't become difficult, though I don't do it as that way loose out on some nutrition and softness..
Delete