Ingredients :
Split pigeon
pea
|
1 cup
|
Whole wheat flour
|
2 cups
|
Gram flour
|
1/2 cup
|
Salt
|
to taste
|
Turmeric powder
|
1/2 teaspoon
|
Asafetida
|
2 pinches
|
Red chilli powder
|
1 1/2 tablespoons
|
Ginger-green chilli
|
2 tablespoons
|
Coriander leaves
|
2 tablespoons
|
Oil
|
2 tablespoons
|
Ghee
|
2 tablespoons
|
Mustard seeds
|
1 teaspoon
|
Fenugreek seeds
|
1/2 teaspoon
|
Curry
leaves
|
10
|
Dried red chillies
|
2
|
Peanuts
|
P2 spoons
|
Jaggery
|
1 teaspoon
|
Onion
|
3 tablespoons
|
Lemon
|
½
|
Directions :
1. Boil dal with 2 cups water, salt and ¼ teaspoon turmeric powder.
2. Remove
from heat and set aside. Combine wheat flour, gram flour, salt,
remaining turmeric powder, a pinch asafoetida, 1 teaspoon red chilli
powder, 1 teaspoon ginger-green chilli paste, 1 tsp chopped coriander
and 2 tablespoons oil in a bowl.
3. Mix well and knead into a stiff dough using sufficient water.
4. Heat
2 tablespoons ghee in a non-stick pan. Add mustard seeds, fenugreek
seeds, curry leaves, dried red chillies, remaining asafetida and sauté
till the seeds splutter.
5. Add cooked dal, stir to mix, cover and cook till it boils.
6. Divide
dough into equal portions. Grease worktop with little oil and roll out
portions into thin large rotis. Apply little oil on top and set aside.
Similarly make other rotis.
