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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 of asafetida
salt to taste
1 cup - wheat flour
salt to taste
water to knead dough
oil to shallow fry
How to Make Kannvali Roti
Finely grind the dal, using very little water.
Add all the other ingredients, mix well.
Keep in the refrigerator till needed.
Sieve together salt and flour.
Add a little water at a time to knead into a soft pliable dough. Cover and keep aside for 20 minutes.
Divide dough into 6-7 parts.
Roll into circles of about 7 inches diameter
Place 1 tbsp filling in the centre
Spread carefully into a square, leaving four empty segments.
Fold these segments over to cover the filling.
Heat a griddle, place roti carefully on it, open side down.
Cook over medium heat, drizzling a little oil to shallow fry.
When golden and crisp, flip and shallow fry the other side till brown.
Cut into quarters, serve hot with green chutney and sauce.
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