Ingredients:
For filling:
1 cup green moong dal (washed and soaked for 3-4 hours)
2 green chillies finely chopped
2 tbsp. coriander leaves finely chopped
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. coriander seeds crushed coarsely
1/4 tsp. cumin seeds crushed coarsely
3-4 pinches asafoetida
salt to taste
For dough:
1 cup wheat flour
salt to taste
water to knead dough
oil to shallow fry
Method:
For filling:
- Grind dal fine using very little water.
- Add all other ingredients, mix well.
- Keep in refrigerator till used.
For dough:
- Sieve together salt and flour.
- Add a little water at a time, to knead a soft pliable dough.
Cover and keep aside for 20 minutes.
- Divide dough into 6-7 parts.
- Roll one into round about 7 diameter.
- Place 1 tbsp. filling in centre.
- Spread carefully into a 4 square, leaving four empty segments.
- Fold these segments over to cover open filling.
- Heat a griddle, place roti carefully on it, opened side down.
- Cook on medium heat, drizzle little oil to shallow fry.
- When golden and crisp, flip and shallow fry other side till brown.
- Cut into quarters, serve hot with green chutney and sauce.
Making time: 45 minutes (excluding soaking time)
Makes: 6-7 rotis
Shelflife: Best fresh
Lentils and Dals Index
