Ingredients: 1 cup Chana Dal 1 cup Jaggery, grated 1 cup All Purpose Flour 1/2 cup Wheat Flour 7 to 8 tbsp Oil (vegetable or Canola) 1 tsp Cardamom Powder
Ingredients Coriander seeds : 2 tsp Kadalai paruppu ( bengal gram dal ) : 50 gm Sour curd : 200 ml Turmeric powder : 2 pinches Coriander leaves : a little Curry leaves : a little Oil : as needed Dry red chilli : 2 Green chilli : 4 Coconut : 2 pieces Salt : as needed Asafoetida : a little Mustard : a little Method Mix 400 ml water with 200 ml curd, turmeric powder, salt and set aside. Soak coriander seeds, kadalai paruppu in water for sometime. Strain the water and grind the paruppu, coriander seeds with green chilli, red chilli, coconut, water to a paste. Mix the ground paste with curd and boil in a vessel. If adding vegetables, boil them with kuzhambu. If using potato, saeppangizhangue, cook them, peel the skin and add to the kuzhambu. If using eggplant, pumpkin or ladies finger, cut them lengthwise, boil it with turmeric powder and add to the kuzhambu. Heat oil in a pan. Add mustard and asafoetida. When mustard splutters, add to the kuzhambu. Add coriander, curry leaves , stir well and remove the vessel from the stove.
Ingredients: 1 cup Chana Dal 1 cup Jaggery, grated 1 cup All Purpose Flour 1/2 cup Wheat Flour 7 to 8 tbsp Oil (vegetable or Canola) 1 tsp Cardamom Powder Method: 1) Wash Chana Dal thoroughly. In the pressure cooker, add 2 and 1/2 cup water and washed Chana Dal. Pressure cook for 3 to 4 whistles. Then Turn off heat, but do not shift from the burner. Let the pressure cooker cool down. It will take about 25 minutes. 2) After 25 minutes open the pressure cooker, strain the cooked Chana dal and reserve the water. This water can be used to make 'Katachi Amati'. Remove water completely from dal. Then add this dal into a deep pan. Add jaggery in it and let this mixture cook over medium heat. Jaggery will melt and mixture becomes thin in consistency. keep stirring over medium heat until mixture become thick. Don't let the mixture stick to the bottom of pan. We are going to use this mixture as stuffing. 3) Once mixture become thick, remove the pan from heat. Let this mixture cool down. 4) Sift all purpose flour and wheat flour together. Add 5 to 6 tbsp Oil and mix well. Now add water little by little and make very smooth consistency dough. Knead the dough until the it becomes very elastic. Put this dough into a bowl and cover it with lid. 5) Make 1 and 1/2 inch balls of the stuffing. Also make 1/2 inch balls of the dough. Grease your fingertips and spread one dough ball gently to a small round disc. put one stuffing ball on it. spread the dough gently over the stuffing's surface with fingers and cover the stuffing. Use dry all purpose flour to roll the Roti. Heat the tawa, place rolled roti in the center and roast on both sides over medium heat. These rotis stay fresh for approximately 4 day at room temperature. Serve hot with Ghee. When cools down, it goes great with cold milk.
