To start making the bhaat ka thepla, in a big mixing bowl mix all of the elements – mashed rice, gram flour, asafoetida powder, turmeric powder, inexperienced chillies, cabbage, onion, coriander leaves, salt.
Combine the dough till all of it comes collectively. Divide the combination into equal parts.
Preheat the skillet on medium warmth. Keep water in a separate bowl to moist your fingers and a moist the muslin fabric dipped in water squeezing out any extra water.
Spread the fabric on a easy countertop. Take a portion of the combination and pat it on the moist fabric to about four inches in diameter. Keep the thepla to medium thickness as you do not need it to be breaking whereas flipping it on the tawa.
Carefully elevate the fabric 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 prepare 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. Allow either side to prepare dinner on medium warmth for about 3-four minutes, till the Theplas are barely crisp and browned. Remove from warmth and place on a serving platter.
Continue the identical process with the opposite parts.
Serve the Bhaat Ka Thepla together with freshly made Tamatar ki Chutney.