To start making the bhaat ka thepla, in a big mixing bowl mix all of the substances – mashed rice, gram flour, asafoetida powder, turmeric powder, inexperienced chillies, cabbage, onion, coriander leaves, salt.
Mix the dough till all of it comes collectively. Divide the combination into equal parts.
Preheat the skillet on medium warmth. Preserve water in a separate bowl to moist your fingers and a moist the muslin material dipped in water squeezing out any extra water.
Unfold the material on a clean countertop. Take a portion of the combination and pat it on the moist material to about Four inches in diameter. Preserve the thepla to medium thickness as you do not need it to be breaking whereas flipping it on the tawa.
Fastidiously raise the material together with the patted combination and flip the patted rice thepla over on the skillet. Drizzle a teaspoon of oil across the patted rice and cook dinner on medium warmth.
After about Three minutes, it is possible for you to to flip the Bhaat ka Thepla over to the opposite aspect. Enable either side to cook dinner on medium warmth for about 3-Four minutes, till the Theplas are barely crisp and browned. Take away from warmth and place on a serving platter.
Proceed the identical process with the opposite parts.
Serve the Bhaat Ka Thepla together with freshly made Tamatar ki Chutney.