• mandhatawembley

Rotla


JUWAR ROTLA


INGREDIENTS - Option 1:

3 tbsp Juwar Flour

1 tbsp Oil


INGREDIENTS - Option 2:

1 cup hot water

Pinch of Salt

1 cup Juwar Flour


METHOD:

  1. Option 1 - Add hot water gradually to the flour and oil, until you have a soft loose dough. Knead until pliable. Option 2 - Add hot water into a pot with a pinch of salt. Add flour and cover for a few minutes before mixing into a soft dough. Knead until pliable.

  2. Divide the dough into equal poritons and form into round balls and flatten.

  3. Dip the dough in to some dry flour and roll gently on a cloth, letting the rolling pin do the work. Roll until approx. 5mm thick.

  4. Cook on a medium hot tawa, like a rotli. Turn once and on the second turn, the rotlo should rise. Cook on both sides until the raw dough is not visable.

  5. Brush with ghee and serve.

RICE ROTLA:


INGREDIENTS:

1 cup Rice Flour

2 Pinches of Salt

1/4 cup water - room temperature


METHOD:

  1. Mix all ingredients and knead for approx. 5 minutes to form a soft dough. Optional - add spring onions and seasoning as preferred before mixing into a dough.

  2. Divide the dough into equal poritons and form into round balls and either flatten or roll the dough on a plastic sheet.

  3. Cook on both sides before rising on a naked flame.

MAIZE ROTLA:


INGREDIENTS:

1 cup Maize Flour

Pinch of Salt

1/4 cup warm water


METHOD:

  1. Mix all the ingredients and knead to a hard dough. Rest for 30 minutes.

  2. Divide the dough into equal poritons and form into round balls and roll into a round.

  3. Cook on a medium to low heat, turning on both sides.

RAAGI ROTLA:


INGREDIENTS:

1 cup Raagi Flour

Hot Water

Oil


METHOD:

  1. Mix the flour with hot water (add gradually) and a little oil. Knead to a soft dough, adding more water if required.

  2. Divide the dough into equal poritons and form into round balls, flatten and roll into a round.

  3. Cook on medium heat, turning on both sides.





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