2 cups (270 g) 9 oz Semolina (rawa), fine
Vegetable oil for frying
1/4 tsp Mustard seeds (rai)
1 tsp Bengal gram (chana dal)
2 cups (500 ml) l6 fl oz Water
Vegetable oil for frying
1/4 tsp Mustard seeds (rai)
1 tsp Bengal gram (chana dal)
2 cups (500 ml) l6 fl oz Water
Ground to a paste:
8 Green chillies
1 1/2 tsp (6 g) Salt
a pinch Asafoetida (hing)
1/2 cup (60 g) 2 oz Onions, small, chopped
2 tbsp (60 g) 2 oz Yoghurt (dahi), sour
1 1/2 tbsp (6 g) Green coriander (hara dhaniya), finely chopped
4 - 5 Curry leaves (kadhi patta)
1 1/2 tsp (6 g) Salt
a pinch Asafoetida (hing)
1/2 cup (60 g) 2 oz Onions, small, chopped
2 tbsp (60 g) 2 oz Yoghurt (dahi), sour
1 1/2 tbsp (6 g) Green coriander (hara dhaniya), finely chopped
4 - 5 Curry leaves (kadhi patta)
method
1. Heat the oil in a frying pan (deep curved); add mustard seeds and Bengal gram. When the seeds start crackling, add water and bring to the boil. Reduce heat, add semolina and mix by stirring constantly.
2. Remove the pan from the heat and allow the mixture to cool. Add green chilli paste, onions, yoghurt, green coriander, and curry leaves. Knead to a thick dough.
3. Divide the dough equally into 4 - 5 balls. Pat the balls on a wet cloth or polythene sheet to make thick roti.
4. Heat a griddle (tawa); lay a roti flat on it and fry with enough oil on both sides. Remove and repeat till all the roti are fried.
Note: Use fresh not roasted semolina.
2. Remove the pan from the heat and allow the mixture to cool. Add green chilli paste, onions, yoghurt, green coriander, and curry leaves. Knead to a thick dough.
3. Divide the dough equally into 4 - 5 balls. Pat the balls on a wet cloth or polythene sheet to make thick roti.
4. Heat a griddle (tawa); lay a roti flat on it and fry with enough oil on both sides. Remove and repeat till all the roti are fried.
Note: Use fresh not roasted semolina.
serving amount
serves: 4
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