Jowar Na Khatta Meetha Dhebra/ Sorghum Flatbread is a flatbread made with jowar (sorghum ) flour, wheat flour, yogurt and spices. The dhebra are sour and sweet due to addition of yogurt and sugar. Carom seeds enhances the flavor of dhebra. They can be served in breakfast, lunch or dinner with tea, yogurt, any lentil curry, butter, jam ,pickle , chunda or chutney. They can be packed in lunch box. They can be carried while travelling.
This is my mother-in-law’s (Geeta Shah) recipe from her village. She has grown up eating these healthy dhebra that her mother (Gangaba) used to cook. Traditionally it is known as ardari. It is usually deep fried. The rolled dough is cut into small rounds with a round cutter and then deep fried. The ardari puffs up like ball and can stay at room temperature for 2-3 days. So is best to be carried while travelling.
However, we avoid deep frying (calorie conscious ) and so try making them by roasting on pan. But the deep fried version of the dhebra are tasty and traditional!!
My son calls it ardari na dhebra and takes them in lunch box by applying either butter or nutella on them. He likes to take mini dhebra and so I try to make them using different cookie cutter.
However you make the dhebra are tasty with sourness from yogurt, sweetness from sugar and carom seeds make them more flavorful.
I am happy to enjoy making the traditional and healthy dish and serving the my family and friends and also sharing with you all . How about you all?
Friends do try this delicious and traditional recipe.
Jowar Na Khatta Meetha Dhebra/ Sorghum Flatbread
- 1/2 cup jowar flour sorghum flour
- 1/2 cup wholewheat flour
- 1 tbsp oil
- 1/4 cup yogurt or little more if needed. Try to use sour yougurt
- 4 tsp sugar
- 1 tsp carom seeds
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder
- 1 tbsp ginger garlic paste
- water if needed to knead the dough
- salt as per tase
- whole wheat flour for dusting
- 8 tsp oil for roasting the dhebra
- In a bowl, add sorghum (jowar) flour, whole wheat flour, yogurt.
- Add 1/2 tbsp oil, sugar, salt, carom seeds, ginger garlic paste, asafoetida, turmeric powder and red chili powder. Mix well.
- Mix well and knead into a semi soft dough. Add water if needed while kneading the dough. Add the remaining oil and smoothen the dough. Cover and keep aside for 20 minutes.
- Make lemon size ball from the dough. Approximately 8 balls can be made. Take one ball. Flatten it and dust with whole wheat flour.
- Roll into 2 mm thick circle around 7 cm in diameter.
- Put the rolled dhebra on a heated pan. Let the pan be on medium heat. Flip dhebra to another side when you see bubbles on the the dhebra.
- Put oil and flip on the other side.
- Roast on both the sides till golden spot appear flipping in between.
- The jowar na khatta meetha dhebra are ready. Similarly make dhebra from the remaining dough.
- I have made the mini dhebra from the same dough for my son's (Aarav) lunch box. I have use cookie cutter and cut them into shape after rolling the dough.
- Made the shapes using cooking cutter.
- Put them on the heated pan and cook them till golden spot appear by applying oil and flipping the sides.
- The jowar na khatta metha dhebra are ready to be packed for lunch box. This pic is taken when I have added coriander to the dough. My son loved to sandwich the two mini dhebra either by applying butter or nutella for his lunch box.
- Enjoy the jowar na khatta meetha dhebra for breakfast, lunch or dinner with tea, curry, yogurt, raita, pickle, jam, chunda, butter or ghee or sourcream.
- Pack them for lunch box or take them while travelling.