Dhebras Made with Rice, Quinoa and Leafy Greens

Ingredients

 1 cup of water
¼  cup white Basmati rice
¼  cup quinoa
1 cup firmly-packed very finely chopped
fenugreek leaves, watercress leaves, radish leaves or mustard greens
½ tsp coriander powder
3 to 4 cloves garlic, minced
½ tsp whole cumin seeds or oregano seeds
1 tsp salt
1 cup besan (garbanzo flour) or millet flour
Few tbsps of water, only if needed to make the dough
Additional few tbsps of garbanzo flour for dusting the dough
4 to 5 tbsps corn, safflower or peanut oil

Method for Basmati Rice with Quinoa

Prepare the Basmati rice together with the quinoa following the method below.

Both rice and quinoa are versatile grains, quick to prepare and easy to digest.Both grains take just about fifteen minutes to cook, and the sticky texture of the rice compliments the nuttiness of quinoa perfectly.

In a sauce pan with a tight-fitting lid, bring water to a boil. Add the rice and quinoa, optional oil and salt. Stir the mixture gently, cover, and bring the water to a second boil. Reduce the heat to low and simmer gently for 15 minutes.

Uncover and check to see that the grains are cooked. If the grains are not soft when pinched between your fingers, add a few spoonful of water, cover again, and turn off the heat. In five minutes, the steam in the pot will finish cooking the grains completely.

Next spread out the cooked grains onto a platter to cool them completely You need approximately two cups of cooked grains for this recipe.

Method for Making Dough

Wash the leafy greens and drain them thoroughly. Chop the leafy greens finely with a sharp knife or in the food processor using the pulse button very briefly.

Place the chopped greens in a mixing bowl and combine with the cooked grains, coriander powder, cumin seeds, garlic and salt.  Then add the garbanzo flour or the millet flour, a few spoons at a time to form the dough. The dough will be sticky but  it will start to form into a solid mass as you add more flour. If you are using previously cooked and refrigerated grains, the mixture may be dry and will need a few tablespoons of water to make the dough.

When the dough is formed into a ball, sprinkle two tablespoons of flour on a cutting board. Roll the ball in it to dust the surface of the dough with flour. Then apply a small amount of oil all over the surface of the ball.  Cover the bowl of dough with a damp cloth until ready to roll the dhebra.

Making Dhebras

To form the dhebra, divide the dough into six equal portions. Using the palm of your hand, press each piece into a flat circle. Lay each circle on a lightly floured surface and, with a rolling pin, roll the circle out to 4” to 5” in diameter. After you have rolled out two dhebra, you can begin frying them. Keep the remaining dough under a damp towel.

To fry the dhebra, heat a skillet over medium heat and place one of the rolled discs in the hot pan.  Cook for a minute, and flip it to cook the other side. Spread a teaspoon of oil all over the surface of the dhebra, flip again and cook for a minute.

Next, spread the same amount of oil on the other side, and cook for a few more minutes. Continue to cook on both sides, turning the dhebra several times until the surface turns brown and blisters begin to form. Repeat this process to cook the rest.

Keep the dhebras warm under a tea towel until ready to serve. Dhebras are delicious served cold, at room temperature, or reheated in the oven at 200 degrees for a few minutes. Serve them with a curry, soup or salad.  Dhebrasmake good companions for a picnic, pot-luck or any meal.

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