Dhebra recipe | Dudhi na dhebra recipe | Gujarati dhebra with garlic chutney recipe - Nehas Cook Book (2024)

For dudhi na dhebra

• ▢ 200 grm or 1 cup grated dudhi - lauki
• ▢ 2 tbsp oil
• ▢ 4 tbsp curd
• ▢ 1 tbsp jaggery
• ▢ 1 tsp green chilli paste
• ▢ ½ tsp ginger paste
• ▢ ½ tsp ajwain
• ▢ 1 tsp white sesame seeds
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp red chilli powder
• ▢ ½ tsp coriander powder
• ▢ Salt to taste
• ▢ 1 tsp kasuri methi
• ▢ ¼ cup chopped coriander leaves
• ▢ 1.5 cup wheat flour
• ▢ 2 tbsp gram flour - besan
• ▢ Ghee for roasting

For garlic chutney

• ▢ 15-16 garlic cloves
• ▢ ½ tsp cumin seeds
• ▢ Pinch of hing
• ▢ Salt to taste
• ▢ 1 tbsp red chilli powder
• ▢ 1 tomato
• ▢ 2 tbsp oil
• ▢ ¼ cup water or as required

To make Dudhi na Dhebra:

• Start by removing the skin and grating the dudhi using a grater with medium-sized holes.

• Heat 2 tablespoons of oil in a pan and sauté the grated dudhi on medium-high flame for about 2 minutes.

• Transfer the sautéed dudhi into a mixing bowl and let it cool down slightly.

• In a separate bowl, mix 4 tablespoons of curd and 1 tablespoon of jaggery until well combined. Set aside this curd-jaggery mixture.

• Once the dudhi has cooled down a bit, add green chilli paste, ginger paste, ajwain, white sesame seeds, turmeric powder, red chilli powder, coriander powder, salt, kasuri methi, coriander leaves, wheat flour, and besan to the mixing bowl. Mix everything together.

• Gradually add the curd-jaggery mixture to the bowl and knead the ingredients into a medium-soft dough.

• Add 1 teaspoon of oil to the dough and smooth it out. Cover the dough and let it rest for 5-7 minutes.

• Divide the dough into equal portions and shape them into round balls using your hands.

• Take one ball at a time and flatten it between your palms. Roll it in dry flour.

• Use a rolling pin to roll out the dough into medium-thick round dhebras (rotis).

• Heat a tawa or pan over medium heat and place the rolled dhebra on it.

• Fry both sides of the dhebra using a little ghee until they develop golden brown spots.

• Once cooked, remove the dhebra from the pan and keep it warm in an insulated container, or serve it immediately.

• Repeat the same process for the remaining dough balls.

• Serve the tasty Dudhi na Dhebra with garlic chutney and yogurt.

To make garlic chutney:

• In a blender jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder, and tomatoes. Grind the ingredients into a paste.

• Heat oil in a pan and add the ground paste. Sauté until the oil separates from the sides.

• Transfer the chutney into a bowl and adjust the consistency by adding water as needed.

• Serve the garlic chutney with Dudhi na Dhebra.

To make dudhi na dhebra:

1. Start by grating the dudhi using a grater with medium-sized holes.
2. Sauté the grated dudhi on medium-high flame to allow the moisture to be absorbed.
3. Knead the dough for the dhebra to a medium-soft consistency.
4. Adding curd not only enhances the taste but also increases the shelf life of the dhebra.
5. When roasting the dhebra, use a medium-low flame. Avoid cooking it on high flame to prevent burning.
6. Dudhi na dhebra pairs well with garlic chutney and yogurt for added flavor and enjoyment.

To make garlic chutney:

1. Tomatoes add a balanced flavor and tanginess to the chutney.
2. Sauté the chutney paste on low flame to eliminate the raw garlic flavor.
3. Store the garlic chutney in an airtight container in the refrigerator for longer shelf life.