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The recipes below are for various kinds of roti eaten with curry. Fish kurma, beef nihare, butter chicken, hot butter cuttlefish or even plain potato masala are perfect side dishes for these rotis.
You will love roti recipes, as they are easy to make and heavenly in taste.
- roll roti
- coconut roti
- pita bread
- 500g flour
- ½ cup ghee or melted butter
- 1 tbsp. baking powder
- 1 tsp. salt
- Cool water as required
- Add the salt and baking powder to the flour. Mix well.
- Add enough water to make nice smooth dough (Like you make for puff pastry)
- Make 20 to 30 balls that are 1 ½ inches in diameter.
- Roll them to make a lovely circle.
- Now, brush the top side of the roti with melted butter or ghee
- And roll it just like you roll a carpet.
- Now, coil it like a snake.
- Leave it aside and continue doing the same with the rest of the balls.
- After all the ball are rolled and coiled, roll it flat into a roti. Use some flour to dust the board and the roti so that the butter leaking out of the rotti will not stick to your rolling pin or board.
- Add some ghee on the pan and heat these rotis till they are light brown in color.
- 1 cup ata flour
- Water as required
(Chapatti doesn’t even require salt, you can add it if you wish)
- Add the water to the ata flour.
- Make soft wet dough.
- Make some balls out of this dough and keep them under a damp cloth.
- Leave for 20 minutes (If you're in a hurry carry on without the 20 minutes).
- Flatten the ball a bit and keep some ata flour in the middle.
- Now make the ball again and roll it flat.
- Heat a pan or skillet till it starts smoking.
- Fry the chapati on it without using any oil.
- Keep rubbing the surface with a spatula and turn it in 10 seconds.
- Do the same for the other side. Chapati should be burned a bit, like in the picture.
- As soon as you remove it from the pan rub a cube of butter on it.
- Something that I love to do is, as soon as my first chapati is made I apply the butter and sprinkle a lot of sugar on it. I eat this while is still hot and believe me you will love this.
If you are someone who loves spicy food; enjoy your chapatis with a dish of delicious chicken paprikash.
CREPE (KOLI APPAM)
SRI LANKAN PANCAKE (Crêpe)
- 2 cups all-purpose flour
- ½ cup milk
- ½ tsp. salt
- 1 egg
- 1 small onion
- 2 green chilis
- 1 stalk of curry leaves
- 2 tbsp. ghee
- Add the flour, salt, egg and milk into a blender, blend till well combined and free of lumps.
- Add some water if needed to make a thick batter (Thinner than cake dough, like melted chocolate)
- Keep a pan on the fire, add the ghee.
- Add the onion, chilli and curry leaves, fry till all turn light brown.
- Add this stir fry to the blended batter and mix. Don’t blend after the onion is added.
- Now heat one tsp. of oil to a heated pan.
- Add one ladle of batter and turn the pan till the batter spreads.
- Heat till the corner of the crêpe gets roasted. Then turn the crêpe and heat the other side.
- Now eat this with some chicken/fish or with some mouth-watering beef curry.
- 5oo g all-purpose flour
- 1 ½ cups of scraped/desiccated coconut
- 1 ¼ tsp. salt
- Water as needed
- Mix all the ingredients together.
- Make dough that is quite hard not too hard.
- Make 5 rotis, thin or thick. Make sure, the coconut that you are using is finely scraped or it won't be able to roll using a pin. If your desiccated coconut is not very fine, don’t worry, apply some oil on an aluminum board or use the underside of a cake tray and make a circle using your hand.
You can either scrape the coconut using a scraper or a machine.
- Rub a little oil on one side and heat it on a pan.
- When the roti is spotted black, it's time to remove from the fire.
For a variation add 2 tbsp. of onion, green chili, 1 stalk of curry leaves and one egg. If your add these make small rotis size of your palm.
The difference between naan and pita bread is the pita bread is thin and dry, but naan is moist and thick. Both taste almost alike but they are used for different dishes. Naan is eaten with any curry like Beef nihare or butter chicken and pita bread is used to make shawarma or tortillas.
- 500 g all-purpose flour
- 50 g Butter
- 50 g Milk powder or 1 cup milk
- 1 tsp. Salt
- 1 tsp. yeast
- 1 tbsp. sugar
- ½ cup yogurt
- Warm water as needed
- Put the flour in a big bowl.
- Mix the salt, milk powder, sugar and yeast.
- (If its instant yeast add it straight away to the flour, if not add some warm water and sugar to the yeast and let it ferment for 10 minutes, then add to the flour)
- Then rub in the butter.
- Add the milk and ¼ cup water. Mix well using your hand.
- Add more water to make nice dough that has to be slightly sticky.
- Cover this dough with a damp cloth and let it rise for ½ or 1 hour.
- Afterwards make 5 balls and keep it under the damp cloth for 10 minutes.
- Now flour a board and roll it to make a ½ inch thick roti.
- Heat on a pan, oiled, buttered or plain.
HEATING A NAAN (HOW TO FRY A NAAN)
There is a special way of making naan roti. Naan has to be burned so let’s start.
- Heat a pan.
- After you have rolled the roti, apply water on one side of the roti.
- Then place the wet side on the hot pan.
- The roti will stick to the pan. Turn the pan and place it on the fire.
- See picture. It’s better if you can take a pan that is deep so that the sides can stand on the stove.
- After the naan is burned and starts smelling nice turn the pan and keep it on the fire for 1 minute.
- Remove your naan, it will come out easily.
Naan is best with any kind of Kurma.
- 500g all-purpose flour
- 1 tsp. salt
- ½ tsp yeast
- ½ tsp. sugar
- Water as needed
- Add the flour, salt, yeast and sugar.
- Add water and make nice soft dough.
- Leave it under a damp cloth for ½ hour.
- Make 10-15 balls and start rolling them on a floured board.
- Heat on slightly buttered pan.
Pita bread is used to make the famous Arabian shawarma.
NORMAL DOSA, PAPER DOSA, MASALA DOSA
- 1 cup urad dhal (ULUNDU)
- 2 cups rice
- ¼ cup chana dhal
- 1 tbsp. fenugreek seeds
- Add all the ingredients in a pan, Add 4 cups water and let it soak overnight or for 6 hours.
- In the morning, put the ingredients after removing the water into a pan, and blend it to a smooth paste.
- Add the removed water little by little to get the correct consistency.
- Add enough salt after the fermentation.
- Heat a pan or thaawa.
- Add 1 cup of batter and spread it finely.
- Rub 1 tbsp. of oil on the top.
- Heat the dosa till it looks crispy and brown in color at the bottom.
- Remove from heat.
You can have this with lots of potato masala that's going to make you eat til you have no strength to have anymore.
WATCH THIS VIDEO TO GET A GOOD IDEA BOUT VARIOUS KINDS OF DOSA.
- 150 g Atta flour
- 150 g Wheat flour
- 1 tbsp oil
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp sugar
- warm water
- Mix the first 5 ingredients together.
- Add the water little by little and mix with fingers till all the flour is in soft lumps.
- Then add some more water to make soft dough.
- Leave aside for 15 or 30 minutes.
- Make 15 to 20 small balls
- Roll out thin roti by applying flour on a board and on the rolling-pin so that the roti doesn't stick.(You can dust with atta or wheat flour)
- Heat oil, keep the flame on medium and fry the roti. It should be round, crispy, soft and delicious.
- Dry on paper towels.
Puri is great with sweet and spicy chana masala and some sour aloo masala.