Sunday, December 5, 2010

Multigrain Roti with Val Dhal gravy


Ragi flour - 1 cup
Barley flour - 1 cup
Wheat flour - 1 cup
Salt - 1/2 tsp


Mix together all the flours and salt. Add water little by little and knead it into soft dough. Divide the dough into equal sized portions and press the dough alternatively with palm of your hands. Grease any polished surface (I used acrylic board) and stretch the dough further by using your palm of your hands slowly and steadily without breaking the circle. Remove the circle carefully and place it on a
hot tava. Cook both sides on a slow fire until brown spots appear on the surface.

Serve hot with your favorite gravy.

Val Dhal (Split Mochai) gravy


Val (Split Mochai) - 1 cup (Soaked for 1 hr)
Green Chili - 3
Chili Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Tomato - 1
Onion - 1
Ginger - 1" piece
Curry leaves - 1 sprig
Corriander leaves - 1 tbs (chopped)
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Salt - 1/2 tbs


Pressure cook val(split mochai) with turmeric, half a tsp of salt and water for just one whistle and keep it aside. Make sure the dhal is soft not mushy. Heat oil in a pan. Splutter mustard seeds,cumin seeds and curry leaves. Add green chilies, onion and ginger and sauté till the onions become soft. Add tomatoes, chili powder and corriander powder and sauté till it becomes nice gravy. Add remaining salt to the gravy and add the cooked dhal and let it boil for few minutes. Squeeze some lemon juice and garnish with corriander leaves.

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