Monday, September 17, 2018

Posted by Mala at 12:00:00 AM No comments
Here is a protein rich roti, apt to be packed for the kids' school lunch or picnic lunch.....
Even a kid, who is fussy to eat dhal will hardly ever know the presence of dhal in these super-soft rotis, and definitely the addition of moong dhal gives a special, enhanced aroma to these rotis!!
Please check my other rotis and stuffed parathas varieties here.

Moong dhal - 3/4 cup
Whole wheat flour - 2 1/2 cups
Salt to taste
Ghee - 1 tsp
Curds - 1 1/2 tsps
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Green chilli - 1 & ginger - a small piece, crushed
Kasoori methi - 2 tsps, crushed

Oil plus ghee as required to cook the rotis

Recipe cuisine: North Indian; Category: Breakfast/lunch/dinner
Prep time: 15 mts; Dhal cooking time: 10 mts; Soaking: 1 hour; Rotis cooking time: 30 mts

Yields 15-16 rotis

3/4 cup moong with enough water and a pinch of turmeric powder, first soaked in hot water for an hour and then pressure cooked for 3-4 whistles, till soft and mushy

Whole wheat flour added, if slightly more flour is needed, you can add. It all depends on the water content your cooked dhal has. For me, it took in exactly 2 1/2 cups of wheat flour. Below the flour is the cooked dhal(which is hidden)

Turmeric, chill, cumin and coriander powders added

Ghee, curds and salt to taste added, along with ginger-green chilli paste

Crushed kasoori methi added, after the initial mixing of all ingredients

and everything kneaded to a soft, pliable dough, using water as and when needed. Rest the dough for minimum 30 minutes.

Rotis, first dry roasted on both sides, then a drop of ghee plus oil, drizzled, and cooked till soft and golden in color

Serve these delectably delicious rotis with Easy Punjabi subzi

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