Gluten-Free Roti with Rice and Toor Dal
These gluten-free rotis with rice and dal are incredibly delicious, nourishing and satisfying. With only rice, toor dal, a few common spices and herbs, these nutritious rotis are very simple to make.
Equipment
- cast-iron pan or a non-stick pan
Ingredients
- 1 cup rice
- ¾ cup toor dal
- 2 dried Kashmiri red chillies substitute with any other available dry red chilli
- 4 tablespoon fennel seeds
- 6 tablespoon fresh or unsweetened shredded coconut
- 1 onion
- 20 grams fresh dill
- 1.5 cup water
- 1 tablespoon salt
- 2 tablespoon sunflower oil to drizzle over the roti while cooking
- vegan butter to smear on the rotis optional. Sub with regular butter for a non-dairy version
Instructions
- Add rice and toor dal to a large bowl.
- Rinse this a few times until you see clean water running out of the mixture.
- Soak the rinsed rice and toor dal in freshwater until fully submerged. Cover with a lid and soak for at least 30 minutes.
- After 30 minutes, 30 minutes, drain all water and transfer the mixture to a high-speed blender.
- Remove the stems of the red chillies and roughly chop them.
- Add the 2 red chilies , salt, fennel seeds, fresh or shredded coconut, and half a cup of water to blend well.
- It is important to not add all the water at once. It is best to check the consistency and add in small increments.
- Scrape the edges of the blender jar, add another ½ cup of water and blend well till a smooth batter is formed. If the batter is still too thick and gritty, add another ¼ cup of water. The batter should not be too thick so that it is difficult to pour. It should also not be too thin and runny. It should be of pancake batter consistency.
- The amount of water depends on the dal and rice quality. Check again for the consistency of the batter and add another ¼ cup water if necessary.
- Pour the batter in a large bowl.
- Finely chop an onion and dill leaves. TIP – Do not throw the top and bottom parts of the onion. We will use this to grease the pan and prevent the roti from sticking to it.
- Add the chopped onion and dill to the batter. Mix well.
- Heat a large cast iron pan or a non-stick pan on medium-high heat. Drizzle a little oil, and swirl it around so it coats the pan without pooling. Rub the pan with half an onion before spreading the batter.
- Add about ½ cup of pappu rotte batter to the pan and rub it in swirl it in an outward spiral pattern using the bottom portion of a ladle. Drizzle oil over the top part and the perimeter of the pappu rotte.
- Cook for about 3 to 4 minutes, till the top is almost cooked. Gently flip and cook for another 3 minutes.
- Repeat this step to make the remaining pappu rottes.
- Transfer the pappu rotte to a plate. Rub a tablespoon of butter on top of the pappu rotte and enjoy with some chutney on the side.
Notes
Nutrition information is a rough estimate for guidance.
Nutrition
Calories: 172kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 715mgPotassium: 119mgFiber: 4gSugar: 1gVitamin A: 184IUVitamin C: 3mgCalcium: 49mgIron: 1mg
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