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Zucchini Methi na Dhebara | Gujarati Doodhi & Methi Dhebara Recipe

by Sonia on April 26, 2013

Post image for Zucchini Methi na Dhebara | Gujarati Doodhi & Methi Dhebara Recipe

Another Indian flatbread here. A Dhebra is a Gujarati cuisine speciality, is very popular flatbread in Gujarati households. It’s best known for its long shelf life, say 4-5 days at room temperature. It’s one of the best travel snacks in Gujarat. If the weather is too hot they might survive probably 2 days. In my house they won’t last more than a day. All would have gone in our tummy in few hours! :-)

It’s winter recipe and season is arrived for delicious flatbread and spicy food. Winter is almost approached here in Australia. But, we still have gorgeous sunny days. It’s bliss to have a cup of tea and with dhebara in winter morning!


zucchini | seven spice

{Print Recipe}

Zucchini-Methi na Dhebara  | Gujarati Doodhi & Methi Dhebara Recipe

{makes about 14-15 dhebaras}

* The recipe seems lengthy to follow but it’s really simple to make and can be very healthy if you have added vegetables or greens of your choice.

* Serve it with just plain ghee and jaggery or with pickle, chai or coffee. YUM!

zucchini methi mixture | seven spice


* You can prepare the mixture beforehand, i.e. in early morning or noon if you’ve a plan to make it for dinner.
* This flatbread is usually made from bottle-gourd/doodhi {belongs to squash family}. But, sometimes I use zucchini in place of doodhi. Feel free to use either.
* If you’re using bottle-gourd, make sure most of the water is evaporated while cooking the mixture as doodhi has more watery contents than zucchini.
* Use fresh fenugreek leaves/methi leaves if possible. Fresh fenugreek gives a nice and earthy flavour that you can’t find in frozen methi.
* Feel free to substitute methi with any other greens. But, I should say methi has distinctive flavour.
* Add the salt in last stage.


  • 2 medium zucchini or bottle gourd, trimmed, peeled and shredded {yield about 3 cups}
  • 1 cup frozen fenugreek leaves {or 1 bunch of fresh methi/fenugreek leaves, stems removed, plucked the leaves ONLY. chopped and washed very well}
  • leftover cooked rice or khichdi {optional}
  • 2 green chilies + 3 garlic cloves, crushed
  • 1 Tbsp heaped sesame seeds {optional but it gives a nice flavour}
  • 1 tsp turmeric powder
  • 1 ½ tsp red chili powder – or to taste
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 Tbsp jaggery or brown sugar
  • salt to taste {make sure you’ll add in last stage and add enough to cover the mixture and dough}
  • 2 tsp oil
  • 2 to 3 cup {or as you need} whole wheat flour/atta, plus more for dusting

zucchini methi na dhebara | spicy zucchini flatbread | seven spice

How to:

  1. First, if you’re using frozen fenugreek leaves/methi, microwave for 4 minutes or thaw in 2-3 cups of water and put on fire for 5 minutes or until the frozen chunks of methi leaves are separated. Remove them on colander and drip off all water pressing between palms. If you’re using freshly plucked methi leaves (not the stems), chop and wash really well as methi leaves are notorious for dirt.
  2. Heat oil in wide skillet or pan. Add crushed green chilies+garlic. Sauté for 4-5 seconds. Add shredded zucchini and methi leaves. Let them sauté for few minutes, say 2-3 minutes. All watery part should be evaporated and the mixture will be dry in the end.
  3. Now, add  rice or khichdi {optional},  all spice powders. Mix and sauté them very well for a minute or so. Finally add jaggery if using. Remove from the fire and let it cool completely. Or spread in a wide plate to cool quickly.
  4. Once the zucchini mixture is completely cooled down, it’s time to add salt. Why I didn’t add salt before? It’s because salt helps to ooze out the water contents from zucchini and methi. Hence, it would make the dough a bit difficult to bind. We need somewhat dry mixture.
  5. Add flour to this zucchini mixture. Start with 1 cup of flour, add more little by little until all come together and become soft and pliable dough. You will need about 2 to 3 cups of flour. DON’T add any water. {If your dough is very dry, add a tsp of yogurt. Most probably you won’t need any water}. Apply 1 tsp oil to dough and coat it.
  6. I don’t recommend to rest this dhebara dough as it would get more softer and stickier in resting time. So, I would make all dhebara as soon as my dough is ready.
  7. The dough tends to a little sticky but it’s normal. Prepare something like orange size balls dusting with some flour and keep them ready. Now, heat a cast-iron or non-stick flat griddle (the cast-iron works best). Roll out dhebara with rolling-pin on flat surface. Dust with little flour when needed. This flatbreads are much thicker than chapati.
  8. Roll out a medium thick and 5-6” in diameter. Slap it on hot griddle. Turn the fire on medium flame and now you are seeing the upper side of dhebara is going dark, after 10-12 seconds. Flip it other side. And cook for a minute or so and apply ½ tsp oil, smearing all sides and cook both sides until the pinkish spots are appeared. Mine dhebara came out in bit dark colour, thanks to frozen methi. Please use fresh fenugreek leaves/methi if possible.
  9. Serve with dab of ghee, pickle or yogurt. It tastes best when it’s hot. And the cold ones are best companion with tea/coffee.

zucchini methi na dhebara | spicy zucchini flatbread | seven spice

  • Lovely Pictures

  • wow the spread is my kind ….the chai, achar and ofcoz dhebara ..yum ..drooling here

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