Stuffed Urad Dal Bhakri

Stuffed Urad Dal Bhakri

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 9 cookbooks   This recipe has been viewed 21938 times

Enhancing whole-wheat bhakris with some kind of stuffing is a great idea because it makes it more satiating and also adds more punch to it! In this Stuffed Urad Dal Bhakri, the idea is to make mini bhakris stuffed with a tongue-tickling urad dal mixture that is perked up with roasted and crushed spices.

These mini stuffed bhakris are cooked on a tava, which makes it suitable for people with high cholesterol or diabetes, without compromising on taste. The flavourful topping is also devoid of any fat. Two of these bhakris make a satiating snack.

Dip the bhakri in Garlic Tomato Chutney and relish along with a cup of hot Honey Ginger Tea .

Add your private note

Stuffed Urad Dal Bhakri recipe - How to make Stuffed Urad Dal Bhakri

Preparation Time:    Cooking Time:    Total Time:     14Makes 14 stuffed bhakris
Show me for stuffed bhakris


For The Dough
3/4 cup whole wheat flour (gehun ka atta)
salt to taste

For The Urad Dal Stuffing
1/2 cup urad dal (split black lentils)
1 tsp oil
1 tsp roasted and coarsely crushed cumin seeds (jeera)
1/2 tsp roasted and coarsely crushed coriander (dhania) seeds
1/2 tbsp finely chopped green chillies
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling

For the dough

    For the dough
  1. Combine the whole wheat flour and salt in a deep bowl, mix well knead into a semi-soft dough using enough water.
  2. Divide the dough into 14 equal portions and keep aside.

For the stuffing

    For the stuffing
  1. Soak the urad dal in enough water in a deep bowl for 1 hour. Drain well.
  2. Combine the urad dal and 2 tbsp of water in a mixer and blend to a coarse paste. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds, coriander seeds and green chillies.
  4. When the seeds crackle, add the urad dal paste, black pepper and salt, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
  5. Remove from the flame and keep aside to cool completely.
  6. Divide the stuffing into 14 equal portions and keep aside.

How to proceed

    How to proceed
  1. Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
  2. Place a portion of the urad dal stuffing in the centre, bring together all the sides and seal the edges.
  3. Roll it out again into 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both the sides.
  5. Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp and golden brown spots appear on both the sides.
  6. Repeat steps 1 to 5 to make 13 more stuffed ural dal bhakris.
  7. Serve immediately.


  1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.

Nutrient values (Abbrv) per stuffed bhakri
Energy53 cal
Protein2.6 g
Carbohydrates9.6 g
Fiber1.7 g
Fat0.6 g
Cholesterol0 mg
Sodium4.4 mg

RECIPE SOURCE : Diabetic SnacksBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Stuffed Urad Dal Bhakri
 on 17 Mar 16 02:32 PM

With use of minimal spices along with urad dal this bhakhri was well applauded at my house. It''s quite a filling snack which can be carried in dabba as well.