It’s a variation of Sada Thepla. They taste delicious, enriched with cooked rice.
Chawal Ka Thepla
For the Dough
- Knead a soft, smooth dough, with all the ingredients. Cover for 10 minutes.
- Knead again. Divide the dough into 12 equal portions.
To Proceed
- Roll out each portion into even rounds.
- Pre-heat the griddle on a medium flame. Place the thepla on it. As brown spots appear on the underside, turn it over.
- Smear one teaspoon of oil over and around the edges. Press lightly with a spatula. Turn it over and press again. Remove, when golden brown spots appear.
- Repeat for rest of the portions. Place them on an absorbent paper.
- Serve hot with fresh green chutney.
Ingredients
- 1 cup cooked rice
- 1 cup whole wheat flour
- 1/2 cup curd
- 1 teaspoon red chilli powder
- 1 teaspoon dhana-jeera powder
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Green chilli paste (optional)
- 2 teaspoons Coriander Leaves (cut-optional)
- 2 teaspoons oil
- water (if required)
- salt to taste
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