how do you make roti with daal.?

Question

I would like to know how to make roti with daal that has been added to the atta before cooking and what daal is it.. Also what seasonings and extra food goes into it. Thanks.

Answer 1

You will love this one dear. Vada (plural - vade) is a fried roti, more like a puri. It's a favourite among the people from coastal maharashtra (Malvani).

Rice flour - 200 gms
Urad Dal - 50 gms
Chana Dal - 20 gms
jowari - 20 Nos
Methi Seeds - 5 gms
Refined oil for frying

1. Make a dough of all the ingredients using very little oil and salt.
2. Roll out flat roundels (like a puri) and deep fry it, to get a fluffy vades.

Mind you, this tastes best when paired with chicken curry:
Chicken - 1 kg
Coconut - 2 Nos
Green Chillies - 15 Nos
Garlic 20 flakes
Ginger 20 grams
Garam masala - 2 tsps
Chillie powder - 1/2 tsps
Turmeric powder - 1/2 tsps
Coriander leaves - a few strings
Onions (chopped) - 4 Nos

1. Add grated coconut to a little oil and saute.
2. Then, grind it to a paste with 2 onions.
3. Make a paste by grinding 4 chillies, ginger, garlic, and marinate the chicken.
4. Heat oil, add to chopped onions and saute. Add the other masalas and cook.
5. Add the chicken pieces and cook.
6. Finally add coconut paste with water and cook until done. Garnish with coriander leaves

Happy eating.

Answer 2

DAAL ROTI: this is an easy & delicious recipe

Ingredients:
1 cup toor dal (or mung daal)
1 clove garlic, finely chopped
2-3 small green chilies
salt to taste
1/2 tsp cumin seeds (jeera)
2 cups atta ( whole wheat flour)
water as needed
ghee or margarine/butter

METHOD:

1. Soak daal in water for about 1-2 hours, then drain well.

2. Using a food processor, add the daal, garlic, chilies, jeera and salt. Blend well transfer to a large mixing bowl.

3. Add the atta and add water as needed to make a dough.

4. Once the dough is kneaded, roll out the rotis.

5. Cook on a hot tawa or flat griddle until golden brown on both sides.

6. Add a little ghee or butter and serve with yogurt, pickles or chutney.

Answer 3

here is a recipe that I use quite a bit. It take some getting used to, putting the seasoned mixture into the roti, rolling it out and cooking it, but I am sure you can handle it.

Dhalpuri Roti
1.5 cups boiled split peas
1-2 teaspoons geerah (whole cumin seeds)
3 tbsps minced onion
1 clove garlic
1/2 teaspoon salt
1. The peas should be soaked overnight and boiled until soft
2. Parch the geera in a frying pan, add the onion, garlic, salt and peas
3. Place entire mixture in a grinder and grind fine. There should be no bumps in it.
Set aside.
Roti (wrap)
4 cups sifted flour
4 tbsp shortening/margarine
2 tbsp baking powder
1 tsp salt
water
Directions
1. Mix flour, baking powder and salt in a large bowl
2. Add enough water to form smooth soft dough
3. Mix-in pieces of shortening/margarine in to the dough
4. Add water and mix to a stiff dough
5. Cut dough into small pieces and roll into balls about the size of a small orange
6. Flour kneading area and roll out to adequate thickness
4. Roll out the Roti dough to about 1/4" thick and place 2 or 3 tbsps of the dhal
mixture in the center
5. Enclose the dhal mixture with the roti dough and form into a ball
6. Roll out to a 1/4" thickness, trying not to break the roti dough enclosing the dhal mixture
7. Place on a hot, greased tawa or large skillet if you don’t have one, turn constantly, basting with oil to retain softness.
8. Cook until nicely browned and puffy being careful not to burn it, which will take about 3 minutes.

Answer 4

A paratha that set everyone's fingers and mouth to work as soon as it was served !

change Onions to dal.

4 parathas

time to make 45 min 30 min prep


3 1/2-4 cups whole wheat flour (atta)
1 teaspoon salt
1/4 cup yogurt
2 tablespoons ghee
1 medium onion
1/2 teaspoon red chili powder
1 green chili pepper
oil, to cook paratha
1/2 teaspoon cumin powder

Not the one? See other Onion Paratha Recipes

* Oven Roasting Lunch/Snacks
* Lighter Fare Lunch/Snacks
* Indian Lunch/Snacks

1. Sieve atta with salt.
2. Peel and finely chop the onion.
3. Wash and finely chop the green chili.
4. Add onion and green chili to yogurt.
5. Add ghee, red chili powder, cumin powder and half cup of water.
6. Add flour and knead to a soft dough.
7. Cover with a moist cloth.
8. Keep aside for half an hour.
9. Knead again.
10. Divide into 4 equal parts.
11. Make balls and press between palms of your hand.
12. Roll out into a small puri, apply some oil and fold to make a triangle.
13. Roll out again taking care to retain the triangular shape.
14. Heat a flat bottomed pan (tawa).
15. Roast the paratha, applying a little oil till both sides are golden.
16. Serve hot.

Answer 5

Ingredients
1/4 cup dal
(green moong or yellow moong or black eye peas dal) soaked overnight
1/2 cup finely chopped onions
1/2 tsp. grated ginger
1/2 tsp. red chilli powder
1/2 tsp. cumin seed powder
3 tsp. ghee or oil
few grains of aniseed crushed
1 tbsp gram flour
4 chappatis made ahead
(ref. naans, roties etc.)
Semi roast rotis. Keep aside

Method

Sprinkle 1/2 tsp. of salt on onions.
Keep for 5 mins. Squeeze out water.
Wash the soaked dal well. Do not discard skin if using green dal. Strain and add back. Its very nutritions. Drain dal well.
Grind in a wet grinder till fine.
Add as little water as possible or the roti will become difficult to handle.
Add all ingredients except the rotis and beat well with hand to lighten.
Place and pat a square of the dal mixture on the roti. Fold the empty coners of the roti on the dal square.
Place on a greased warm griddle dal side down.
Sprinkle 1/2 tsp. oil.
Cook on low till it becomes light golden brown.
Flip cook other side.
Roast similarly. Cool cut in quarters. Pack.

Serves: 4 chappatis (12 squares)
Making time: 20 mins. (excl. soaking and grinding)

Answer 6

secretkessa has given the right daal and the right ingredients...Moong daal or mung dal works out the best and is the tastiest...I have tried all the other daals. The other name for this is Missi Roti.

Answer 7

any daal left over night can be used. take aata and add daal in it, add quantity of water required, add all the ingredients, including chopped onion if u like... slow fire and oil while cooing and make it crispy and eat with curd and/or home made butter

left over cooked rice will also make great porathas... for that matter any veg dish left...any thing...punjabis dont waste any thing

Answer 8

I hope you would like this dish its really good, if you eat in the same old Indian style.
Take 250 gms of Channa Dal in pressure cooker and add turmeric powder and salt as per taste and boil it in water(water quantity should be less).After two whistle bring it down, and release the pressure. Filter the water and separate the Dal, now add green chili, coriander, garlic and small qt of ginger piece and grind them together dry(do not add any water ).
Now fry all this thing in pure gee with jeera and sarsoo seeds tadka. as the water drys up now you can use it in filling up the
the doves made of wheat flour like allo paratha and roll out. Fry in the same way as alloo parntha in pure ghee.
You can have it with sause/ veg/Sirki or as you like it.
This are the only few things that I could remember while my wife made,

Answer 9

Sorry, i don't know. God bless you!

Answer 10

add some MASALA!