|¼ cup||Dal; (green moong or|
|; yellow moong or|
|; black eye peas dal)|
|; soaked overnight|
|½ cup||Finely chopped onions|
|½ teaspoon||Grated ginger|
|½ teaspoon||Red chilli powder|
|½ teaspoon||Cumin seed powder|
|3 teaspoons||Ghee or oil|
|Few grains of aniseed crushed|
|1 tablespoon||Gram flour|
|4||Chappatis made ahead|
|Semi roast rotis Keep aside|
Sprinkle ½ teaspoon 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 ½ teaspoon 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) Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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