Hope you all had a fabulous weekend! I had a great weekend, it was relaxing. My little one decided he want to learn archery, I don’t know what’s this new obsession with this sport. Perhaps too many Super Hero movies…lol! He’s been pestering my hubby to enrol him at the archery club. Finally he did, so he goes with dad on Sunday mornings and the 18 year old was also away. I had the house all to myself, pure bliss. I love having a few hours to myself but instead of relaxing, guess what I was up to. Cooking and baking as usual. I didn’t make the Dal Roti though. I meant to post this a while back and I forgot about it.
Over the years I have gotten better at making them and I think they are near perfect now so I thought I will share my recipe. These Dal Rotis is a popular North Indian stuffed roti. Before I married my husband I never ate them nor did I make them. I think my older, wiser side is learning to embrace all our South African authentic Indian food. I’m hoping that someday my kids will still have these recipes to look back on so our heritage and culture is never lost.
We do love eating healthy so I make lots of salads and steamed veggies but nothing beats a good old-fashioned curry and roti from time to time. I do want my blog to be filled with all the recipes my hubby and I grew up with as I am appreciating them more now.
These Dal Rotis is a little bit of a process to make, it’s why I don’t make it too often. It’s also made with white flour and loads of butter, so we stick to eating them a few times a year.
I always say cooking is therapeutic for me, it helps ease my stress. Although making these Dal Rotis is a bit of a lengthy task, it does relax me. We all have some stress in our lives, don’t we. As long as we have kids we will always be stressed, at least it’s what I think. I love my kids to bits but I can’t say everyday is easy. I’m so glad I have found a place that makes me happy, my food blog and my kitchen. It’s what keeps me sane.
If you feel the roti making is too much of a task you can make the filling ahead of time and freeze it. When you are ready to make the rotis you an allow the filling to thaw and then fill the dough. Please bear in mind that the amount of water used to make the dough can vary. Temperature and humidity can affect the amount of liquid used so you may need less water or more. If it is humid the amount of liquid can be reduced slightly. If the weather is dry increase the liquid a little.
Roti making is a little tricky but as you work with the dough and make it often enough you will eventually get better at it. With my years of trials and errors I have finally got it down to an art. I don’t even using a measuring jug anymore. I suggest you use about 1&1/2 cups of boiling water, straight out the kettle. If your dough is still too sticky you can add a little more flour. Please have a look at my roti recipe for more tips.
You can try some delicious vegetarian curries to go with the Dal Rotis:
- 1 cup gram dhall
- 2 tbsp butter
- 3 tspn coarsely ground cumin
- 2 spring onion finely chopped
- 3 tbsp chopped coriander
- 3 cups flour
- 3-4 tbsp butter plus extra for brushing rotis
- freshly boiled water about a cup and a half
- Boil the gram dal until tender but still firm. Should still keep it;s shape but soft when pressed between your fingers. Add it to a food processor and pulse until it resembles fine breadcrumbs. Do not process too much or it will be mushy.
- Heat butter on medium heat, add the spring onion and saute for a few seconds.
- Add the cumin and dhall. Season with salt and mix well. Cook for a further minute and remove from heat
- Once the dhall is cool add the coriander
- Add flour and salt to a large bowl, make a well in the centre and add the melted butter
- Pour in the boiling water
- Combine all the ingredients using a spoon. It will be really hot so don't attempt to mix with your hands just yet
- Once it cools a little knead the dough for a 5 minutes until it forms a soft, silky dough
- Divide the dough into 12 balls and fill them with about 1&1/2 tbsp of dhall. Bring the edges together to form a ball.
- Roll into circles, very gently. Toast on a non-stick pan on medium heat. Toast one side for a few seconds. Turn it over and toast for another few seconds. Brush the top with butter and turn over again. Repeat this step. Should take about a minute to cook
- Place them between a clean kitchen towel or paper towels. If you are not serving it immediately separate them with some parchment or wax paper and re-heat when serving