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 of asafetida
• salt to taste
• For dough:
• 1 cup - wheat flour
• salt to taste
• water to knead dough
• oil to shallow fry

How to Make Kannvali Roti

• For filling:
• Finely grind the dal, using very little water.
• Add all the other ingredients, mix well.
• Keep in the refrigerator till needed.
• For dough:
• 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.