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- Duration: 20 minutes
- Serves: 2-4 people
Spice Level: Low
Warm the oil before adding it to the dough while kneading. This gives the roti the right taste and texture.
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Dashmi Roti is an all-time favourite Maharashtrian dish, prepared with atta and besan dough and mixed with a variety of spices. In Maharashtra, people often carry dashmi roti when travelling as it stays fresh for up to three days.
- Wheat flour (atta) (1 cup)
- Gram flour (besan) (1/2 cup)
- Oil (1 tbsp)
- Asafoetida (hing) (1/2 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Lal Mirch/Red Chilli Powder (1/2 tsp)
- Dhania-jeera powder ( 1/2 tsp)
- Salt (to taste)
- Oil (for shallow frying)
- In a paraat, combine all ingredients and knead into semi-stiff dough using adequate water.
- Divide the dough into equal portions and roll out each portion into discs slightly thicker than rotis.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till golden brown spots appear on both sides.
- Serve hot with til chutney, pickle and curd.
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