Rice Thepla is a mouthwatering and nutritious Indian flatbread that can be served as a breakfast, a snack, or even as a side dish. Made with cooked rice, whole wheat flour, gram flour, yogurt and fragrant Indian blend of spices, eating this flatbread is a flavorful experience.
Using a mandolin slicer allows you to achieve paper-thin slices of vegetables for unique textures and presentations.
Table of contents
This Rice Thepla is not only a tasty and nourishing flatbread, but it also has a long shelf life that makes it an excellent choice for road trips or travel in general. Just pack it in a lunch box along with some pickle thecha, or chutney and you are all set to have a scrumptious meal that stays for up to 2 days at room temperature. Plus, it is also quick and easy to prepare.
On this page, you will get a step-by-step picture and video recipe of rice thepla that is fail-proof, quick and easy to make.
About Rice Thepla
Thepla is a traditional and popular Gujarati flatbread that is known for its soft texture, delicious and spicy taste. Generally made with wheat flour, spices, and yogurt, this dish holds a special place in Gujarati cuisine.
This Thepla is a variant of Thepla which is prepared with goodness of cooked rice, whole wheat flour, gram flour, coriander leaves, ginger-garlic paste, green chilies, veggies, plain yogurt, and aromatic spices. This delightful twist gives this healthy and flavorful flatbread more nutrients, texture and taste.
The blend of aromatic spices infuses each bite of this rice thepla with bold flavors. The combination of cumin seeds, coriander leaves, sesame seeds, asafetida, red chili powder, turmeric powder, ginger-garlic paste, and green chilies add a spicy and aromatic kick to the theplas.
The addition of cooked rice further enhances the taste and texture, while onions and carrots lend a touch of sweetness and moisture to the dough.
It is a vegetarian flatbread that can also be made vegan and gluten-free with a slight adjustment. Whether you are looking for a quick and filler breakfast, a satisfying lunch box recipe, a tea-time snack, or a travel-friendly dish, this enticing Thepla has got you covered.
This thepla flatbread has a similar taste to khichdi paratha. It tastes best when served hot with chutney or curry, such as mint-coriander chutney, tomato chutney, or even a tangy pickle. Theplas can also be enjoyed on their own as a snack or along with some piping hot tea as a tea-time snack.
One of the key advantages of making Rice Thepla is its long shelf life. The addition of yogurt keeps it soft and flavorful for days. That’s why Thepla has a longer shelf-life compared to regular flatbread.
So, it makes a lovely travel companion when paired with pickle or even with plain yogurt.
You can also prepare this classic flatbread in advance and store it for a few days, which makes it a wonderful choice for those busy mornings or when you need a quick breakfast, lunch, or snack on-the-go.
Whip up a batch of this easy Indian flatbread thepla and indulge in the delightful taste and aroma that is sure to leave you satisfied and wanting more. So, are you ready to give this vegetarian delicacy a try?
This Rice Thepla
✓ can be enjoyed as a breakfast or snack
✓ can also be packed in lunch box
✓ is versatile & healthy dish
✓ is travel-friendly
✓ can also be made vegan & gluten-free
✓ is quick and easy to make
✓ can be made with leftover rice
✓ is nutritious, flavorsome, & spicy
✓ has a crispy and soft texture
✓ can be served with chutney, dal, or curry
How to make Rice Thepla
Making rice thepla at home is straightforward. To make this thepla, you start by mixing leftover cooked rice with veggies of your choice, coriander leaves, ginger-garlic paste, green chilies, and medley of whole and powdered spices, and whole wheat flour, besan flour.
Then knead it with yogurt until it reaches a soft and pliable consistency. Rest the dough for 10-15 minutes to meld the flavors together.
After that, divide the dough into equal balls, dust each ball with dry flour, flatten and roll it using a rolling pin into a thin circle. Then cook the theplas in a hot griddle with the use of ghee oil until it is cooked through and have golden brown spots on both sides.
Your delicious rice thepla is ready. To enjoy the flavors of Gujarat on your plate, serve it as it is or pair with any chutney, pickle, or even plain yogurt.
You will get the written recipe with detailed instructions in the recipe box on this page.
Ingredients
This flatbread requires minimum ingredients and is very easy to find. _Let us dive into the ingredients used in this flavorful recipe: _
Leftover Cooked Rice: Rice is the star ingredient of this thepla recipe. It adds moisture, texture, and nutritional value to this indulgent flatbread recipe. For making rice thepla you will need about 2 cups of cooked and cooled rice.
The leftover rice works best in this recipe. But if you don’t have leftover steamed rice, then you can cook the rice and let it cool at room temperature before adding to the thepla dough.
Whole Wheat Flour: Chakki Atta or whole wheat flour is used as the base of this thepla dough. For more nutrients and a wholesome flavor you can also use multi-grain atta here.
Gram Flour (Besan): Along with whole wheat flour, besan aka gram flour or chickpea flour is used to achieve the desired soft texture and nutty flavor. Not only does it add protein and fiber, but it also enhances taste and boosts the nutritional profile.
Ginger-Garlic: I have used freshly crushed ginger and garlic in this recipe to give them a subtle yet distinctive taste. You can also use ginger-garlic paste in this recipe. It works equally fine here.
Grated Carrots: Addition of carrots brings the natural sweetness, moisture, lovely texture, and a gorgeous color to this thepla recipe. They also provide essential nutrients like vitamin A and fiber, making the theplas more wholesome. I have used grated carrots here. However, you can also use minced or finely chopped carrots in this recipe. If you don’t like carrots in flatbread, then feel free to omit them or replace them with any other veggie of your choice.
Onion: I have used 1 finely chopped onion in the thepla dough. It gives a mild sweetness and crunchy texture to the theplas.
Coriander Leaves: A handful of chopped fresh cilantro, also known as coriander leaves, are added for a refreshing flavor and vibrant green color.
Green Chilies: I have used crushed green chilies for heat and spicy kick. If you don’t like the heat from green chilies, then you can use mild chili peppers or skip adding them.
Ghee/Oil: You will be needing about 2-3 tablespoons of Ghee (clarified butter), or oil for cooking rice theplas. A little fat while cooking adds richness and enhances the overall taste and texture. You can use both oil and ghee in this recipe.
Yogurt (optional): Adding some plain yogurt works as a binder to create a soft, pliable dough. It also adds a tangy flavor, softness to the theplas. For making it vegan, make sure that you are using a vegan alternative.
If you do not like yogurt, then you can replace it with water or milk.
Cumin Seeds: These seeds are added for a warm and earthy aroma to this thepla recipe. I have used 1 teaspoon of raw cumin seeds here, but you can also use roasted cumin seeds in this recipe.
Sesame Seeds: Sesame seeds or til are also added to the dough for elevating the overall texture and taste of the theplas. I have only added them to the dough, but for added nutty crunch and pleasant texture, you can sprinkle them on the dough ball before rolling.
I have used white raw sesame seeds in this recipe, but toasted sesame seeds can also be used here. Adding sesame seeds is optional here.
Powdered Spices: I have seasoned this Thepla with a blend of aromatic spices such as red chili powder, turmeric powder, coriander powder, and salt. They add a mild and earthy flavor and a touch of spiciness to the rice thepla.
You can also use other spices such as garam masala powder, cumin powder, chaat masala powder, and amchur powder for different flavor profiles.
Salt: I have added regular table salt to this recipe. You can use any salt of your choice.
Variations
This thepla is a customizable recipe that can be adapted to suit different tastes. Here are some other variations you can try at home:
Plain Rice Thepla
To make this version, omit adding veggies such as carrots and onions and follow the same recipe.
Vegetable Rice Thepla
To make it rich in fiber and nutrients you can add about 2 cups of grated or chopped mixed vegetables.
Other than carrots and onions, other vegetables that go well in this recipe are spinach, zucchini, bottle gourd, cauliflower, fenugreek leaves, cabbage, broccoli, radish, corn, peas, and bell peppers.
Cheese Rice Thepla
Love cheesy flatbreads? Cheese adds a creamy and savory taste to the thepla. You can make this thepla cheesy by adding grated cheddar or mozzarella or other melting cheese of your choice to the dough. Cheese theplas are loved by kids and grown-ups alike.
Herbed Rice Thepla
Love an herby punch in flatbreads? Then you can try a mixed herb variation of thepla recipe. For this version, you can add a mix of chopped fresh herbs such as coriander, mint, parsley, dill, and basil leaves to the dough before rolling out the theplas.
Nutty Rice Thepla
Love the addition of nuts in flatbreads? Then feel free to add nuts such as desiccated coconut, finely chopped or powdered almonds, finely chopped cashews, or finely chopped walnuts.
Add a crunch and nutty flavor by incorporating chopped nuts like almonds, cashews, or walnuts into the dough. They add richness and nutty taste to this thepla.
Multigrain Rice Thepla
This variation boosts the nutritional profile of this thepla recipe. In this version, you can use a mix of flours such as oats flour, soy flour, millet flour, or quinoa flour along with the besan flour and whole wheat flour.
Green Rice Thepla
In this recipe, you can add about 2 cups of tightly packed chopped spinach leaves, chopped kale or chopped fenugreek leaves.
Sweet Rice Thepla
Gujrati folks love adding sweetness to their savory dishes. If you also like mild sweet taste in your spicy dishes, then you can add 1-2 tablespoons of powdered jaggery or sugar to the dough for a hint of sweetness.
Serving Suggestions
This thepla can be served in many ways. It goes perfectly well with chutney such as garlic chutney, peach chutney, pickle, raita (onion tomato raita, cucumber raita, Kiwi raita, or boondi raita), or even with plain yogurt. It can also be paired with rice or pulao (matar pulao), sabzi (Mix Veg, dry aloo matar, paneer bhurji), dal (dal Palak, Panchmel dal) and curry (Paneer Pasanda, Paneer Afghani) for a complete meal. Or enjoy it as a delicious, comforting and satisfying teatime snack with a piping hot chai or coffee.
Storage Suggestions
Theplas have a good shelf life. The cooled theplas can be stored at room temperature in an airtight container for up to 2-3 days. To store, cool theplas completely on a cooling rack then wrap them in a kitchen tissue and place in an air-tight roti dabba.
If you want to store theplas for up to 1 week, then you can store them in the refrigerator. Wrap theplas in a plastic wrap or aluminum foil and place them in an airtight container.
When you want to enjoy theplas, take them out from the fridge and let them come at room temperature before eating. You can also reheat them in a microwave for about 30 seconds or until heated, or lightly toast them on a hot tawa (griddle) until warmed through.
Freezing: It can also be stored in the freezer. Frozen theplas stay fresh for up to 2-3 months. To freeze, separate each cooled thepla with parchment or wax paper to prevent them from sticking.
Then wrap the stack in a plastic wrap and place it in a freezer-safe container or zip-top bag and store them for up to 2-3 months. Thaw them overnight in the refrigerator or at room temperature before reheating and serving.
Tips and Tricks for Making Best Rice Thepla
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Use Good Quality Flours: Before making thepla dough make sure that the wheat flour and gram flour are of excellent quality. The fresh and high-quality flour makes the best tasting thepla.
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Do not Overmix the Dough: When making thepla dough, you need to mix the ingredients gently until the dough comes together. We need to form a soft and pliable dough. Do not over mix it, as overmixing can lead to tough theplas.
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Rest the Dough: The 15-20 minutes resting time allows the gluten in the flour to relax and makes it easier to roll out the dough. In this resting time flavors also meld.
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Cook on Medium Heat: Before cooking thepla, preheat the pan or tawa over medium heat. Place the thepla only after the pan gets hot and cook them on medium heat to ensure even heat distribution. Medium heat also helps in achieving a golden-brown color without getting burnt.
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Dust with dry flour: Since the dough is slightly soft, it is best to coat the dough with dry flour before rolling the dough. Also, dust the rolling surface, this makes rolling easier and you get non-sticky and even circles.
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Roll Evenly: Like any other flatbread it is crucial to roll the circle evenly to ensure even cooking.
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Spices: Feel free to adjust the spice level by adjusting the amount of spices. For example, you can add more green chilies and red chili powder to make it hot or omit green chilies to make them less spicy.
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Cooking: For cooking theplas you can use any neutral oil or unsalted butter. Ghee can also be used for an aromatic taste. Cook each thepla for 2-3 minutes per side or until they turn golden brown.
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Rice: To make this recipe quickly, use the leftover rice. They save time and minimize food waste. But if you don’t have leftover rice, then you can also use freshly cooked and cooled rice.
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Gluten-free: To make this thepla gluten free you need to swap wheat flour with gluten-free flour such as rice flour, gram flour, oat flour, or gluten-free all-purpose flour.
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Vegan-friendly thepla: This thepla recipe uses dairy yogurt so it is not vegan. To make it completely plant-based, use vegan or dairy free yogurt, and use oil for cooking.
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Serving: You can serve theplas hot straight from the griddle or serve them at room temperature along with chutney or curry of your choice.
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No Onion Garlic Thepla: If you do not eat onion and garlic, then simply omit the onion and crushed garlic from this recipe.
FAQ
What is the difference between Rice Thepla and regular Thepla?
The regular thepla is made without rice and rice thepla contains leftover cooked rice. The taste, color, and texture of both theplas are different.
Can I use fresh rice instead of leftover rice?
This recipe works best when you use leftover rice, that way you do not have to wait for rice to cool down before making dough. But if you do not have leftover rice then you can use freshly cooked rice in this recipe.
Can I make Rice Thepla gluten-free?
Yes, you can certainly make thepla gluten-free by swapping whole wheat flour with gluten-free flours such as gram flour, rice flour, oat flour, or sorghum flour.
Can I freeze Rice Theplas?
Yes, freezing rice thepla is possible. It is a great way to enjoy theplas for months. To freeze, line each thepla with parchment or wax paper to prevent sticking, and then wrap them in plastic foil.
Transfer them to an airtight container or Ziplock bag and freeze for up to 2-3 months. Just remember to thaw them before reheating.
How long can I store Rice Theplas?
This Thepla stays fresh for up to 2-3 days when stored in an airtight container at room temperature.
How can I reheat Rice Theplas?
You can reheat thepla in a pan/ tawa until warm and crisp. Alternatively, you can reheat them in a microwave for about 30 seconds.
Can I make the thepla dough in advance?
Yes, making thepla dough ahead of time is possible. You can make this dough a day in advance. Simply knead the dough and refrigerate until use. When you want to make thepla, bring the dough to room temperature and then roll them.
Rice Thepla (Step-by-step photo instructions)
How to Make Rice Thepla
- In a large mixing bowl, combine the leftover cooked rice, grated carrots, chopped onions, coriander leaves, crushed green chili, crushed ginger-garlic, salt, coriander powder, turmeric powder, red chili powder, sesame seeds, cumin seeds, and asafetida. Mix well.
- Add whole wheat flour and besan (gram flour), and mix again. After that, add yogurt and knead the ingredients into a soft and pliable dough. You can add some water if needed. The dough should be really soft. Once the dough is ready, cover it and let it rest for about 15-20 minutes.
- After the resting time, divide the dough into 10 small, equal-sized balls. Coat each ball in dry flour and dust the rolling surface with some whole wheat flour. Flatten each ball slightly using your palm, then roll out each portion into a thin, round thepla. Make sure the thepla is neither too thick nor too thin.
- Heat a tawa (griddle) over medium heat. Once the tawa is hot, place the rolled thepla on it. Cook the thepla for 2-3 minutes on one side until small bubbles start to appear. Flip it over and apply a little oil/ghee. Cook the other side as well. Once cooked, flip again and apply ghee/oil, and cook until both sides are golden brown. Remove the thepla from the pan and repeat the process for the remaining thepla dough.
- Once all theplas are cooked, transfer the Rice Theplas to a serving plate. Serve them hot with chutney or curry of your choice.
Recipe Card
Rice Thepla [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 124 calories | 1 |
INGREDIENTS
For Rice Thepla
- 2 cups of leftover cooked rice
- 2 cups of whole wheat flour
- 1/2 cup of besan (gram flour)
- 1 cup of grated carrots
- 1 medium-sized onion, finely chopped
- 1/4 cup of fresh coriander leaves, finely chopped
- 1 teaspoon of crushed green chili
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 2 teaspoons of coriander powder
- Salt, to taste
- 1 teaspoon of cumin seeds
- 2 teaspoons of crushed ginger-garlic or paste (optional)
- 2 teaspoons of sesame seeds
- 1/4 teaspoon of asafetida (hing)
- 1/2 cup of plain yogurt
- Water, if needed, to knead the dough
- 2-3 tablespoons of oil or ghee for cooking
- Chutney or curry of your choice
INSTRUCTIONS:
How to Make Rice Thepla
- In a large mixing bowl, combine the leftover cooked rice, grated carrots, chopped onions, coriander leaves, crushed green chili, crushed ginger-garlic, salt, coriander powder, turmeric powder, red chili powder, sesame seeds, cumin seeds, and asafetida. Mix well.
- Add whole wheat flour and besan (gram flour), and mix again. After that, add yogurt and knead the ingredients into a soft and pliable dough. You can add some water if needed. The dough should be really soft. Once the dough is ready, cover it and let it rest for about 15-20 minutes.
- After the resting time, divide the dough into 10 small, equal-sized balls. Coat each ball in dry flour and dust the rolling surface with some whole wheat flour. Flatten each ball slightly using your palm, then roll out each portion into a thin, round thepla. Make sure the thepla is neither too thick nor too thin.
- Heat a tawa (griddle) over medium heat. Once the tawa is hot, place the rolled thepla on it. Cook the thepla for 2-3 minutes on one side until small bubbles start to appear. Flip it over and apply a little oil/ghee. Cook the other side as well. Once cooked, flip again and apply ghee/oil, and cook until both sides are golden brown. Remove the thepla from the pan and repeat the process for the remaining thepla dough.
- Once all theplas are cooked, transfer the Rice Theplas to a serving plate. Serve them hot with chutney or curry of your choice.
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NOTES:
- Before making thepla dough make sure that the wheat flour and gram flour are of excellent quality. The fresh and high-quality flour makes the best tasting thepla.
- The 15-20 minutes resting time allows the gluten in the flour to relax and makes it easier to roll out the dough. In this resting time flavors also meld.
- Medium heat also helps in achieving a golden-brown color without getting burnt.
- Dust the rolling surface, this makes rolling easier and you get non-sticky and even circles.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rice-thepla/