• To make these healthy wheat ragi theplas with spinach and dal we need to begin the recipe with soaking chana dal in water for 4-5 hours at least.
• Put this soaked dal in pressure cooker along with 1 cup of water and little bit of turmeric powder and salt. Pressure cook for 3-4 whistles or till it gets cooked to your perfection. Remove from heat.
• Now in a large mixing bowl combine all the ingredients (Except oil/ghee) along with cooked dal and make a soft dough with water.
• Take note that you have to be very careful while adding water as cooked dal has lots of water content. So for kneading dough, you might not require water separately.
• Cover this dough with a wet muslin cloth and keep aside for 10 minutes.
• After resting the dough knead it once again to make it softer. Divide it into 6-7 equal size balls.
• Now get ready with your rolling pin, board, pan/skillet and some wheat flour separately in a plate for dusting.

Rolling & Cooking Thepla -

• Take one ball, dust with flour and roll into a thin round disc approximately 4-5 centimeters in diameter or as you prefer.
• Place it carefully on a heated skillet. After few seconds you would notice small air pockets popping out. This shows that it’s time to flip it.
• Apply some ghee/oil with a spoon, flip and press gently with a spatula to ensure even cooking. Similarly cook on the other side as well with ghee.
• When thepla is perfectly cooked, you would notice small brown spots on the sides. Remove on a plate and continue rolling and cooking remaining balls with similar method.
• Hot and healthy ‘Ragi Palak Wheat & Dal Thepla’ is now ready. Serve with your favorite accompaniments. For some ravishing ideas, you must refer our serving suggestions for sure!

…………….and last but not the least, to make ‘Perfect’ theplas do not miss to refer our TIPS.

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 TIPS –

1.While rolling theplas, it is recommended to use some oil instead of dusting balls with flour. This makes theplas soft. Even if you’re dusting with flour, then try to use with minimum quantity.

2.Usually theplas are cooked on high heat as this make them soft. But if you prefer ‘Crisp’ ones, then you can do the cooking on medium flame while pressing with a spatula.