Name: Doli Ki Roti Recipe
Total time: 1820 min
Yield: 6
Cuisine: North Indian

Protein

Carbs

Fiber

MacroNutrients

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A whole wheat fermented bread/roti,  activated with an age old and traditional recipe of homemade yeast. The ingredients which make the yeast give the entire flavor to the bread and take the taste of the bread to just another level.

How to make Doli Ki Roti Recipe

Aditi Bahl

Crawler

North Indian

<p>A whole wheat fermented bread/roti,  activated with an age old and traditional recipe of homemade yeast. The ingredients which make the yeast give the entire flavor to the bread and take the taste of the bread to just another level.</p>

Vegetarian

For First water to create yeast: [A

moti illaichi/black cardamom

Saunf/fennel seeds

chana dal

khus khus / poppy seeds

Water

For Yeast: [B

whole wheat flour

For Roti/ Bread: [C

flour/Whole wheat flour

Salt

oil to fry

serving spoon/1/4th oil

Prepared yeast

Warm water to knead the flour

For the filling: [D

chana Dal

Red chili powder tsp

coriander powder

Garam masala powder

turmeric th

Crushed ginger

I onion finely chopped

Preparation of yeast step 1:take a sauce pan and add 2 glasses water in it. Now,  put this on flame and bring to a boil.  as soon as it starts boiling,  add the (a) ingredients to it. Immediately cover simmer and let it boil up till 2 boils . 

step 1

This will just take two minutes.  just keep the flame on only for next 2 minutes and switch off the flame . Let it remain covered. Now, wrap this pan in two fold in some warm cloth or blanket and keep at the warmest place of your house.  

step 2

This shall remain there covered for next 24 hrs. Remember, if you have made this in the morning at 9 a. M then don&#x2019;t open it before next day morning 9a. M. 

step 3

Preferably,  prepare the water early morning only , so that when you take it out you have a bit of time at hand to prepare the yeast. 

step 4

Preparation of yeast step 2:after 24 hrs.  take the water out.  the water should look frothy.  if there is no froth,  then the water was not prepared well and it is not useful to prepare yeast.  discard the water and make again.  

step 5

If you see some bubbles on the top and a little froth,  then the water if ready and you may proceed with making of your yeast. 

step 6

Now,  sieve the water in another bowl with a lid.  in this water,  add 3 tbsp.  flour and mix well.  the batter should be like a pancake batter.  not very thick and not very liquidy. Just flowy

step 7

. Now,  cover it again and keep the bowl again in two folds in the blanket and keep it in the warm place again for next 3 hours. 

step 8

Please make a note of the time here,  as you need to check the yeast after 3 hours precisely. After 3 hour check your yeast.  it it&#x2019;s all bubbly and frothy,  and then voila your yeast is ready.  now,  you may proceed with your dough. 

step 9

step 10

Take the prepared yeast and take out &#xbd; cup for next use.  put the rest of the yeast mixture in a bowl and add the (c) ingredients in the bowl except water and knead the dough.  add water gradually to knead the dough.  

step 11

The dough should be like a chatpati dough,  not too hard and not too soft just ok. Now,  knead it till smooth.  please use warm water only to knead the dough,  so it rises nicely.  

step 12

This dough should triple in size to make roti&#x2019;s/bread.  keep the covered again,  wrapped in the blanket in the same spot for another 3hours to rise.  

step 13

Check after 3 hours,  if the dough is ready take out,  if not just keep for another half an hour. Don&#x2019;t keep it for too long,  as it would make the dough sour and kill the taste of the bread/roti. 

step 14

step 15

To prepare the filling first wash the chana dal nicely to remove impurities.  now,  in a pressure cooker add dal,  salt,  turmeric powder,  ginger and water and cook till done.  cook for 1 whistle on high.  then simmer and cook again for 1 whistle. 

step 16

Then switch off the flame and let it sit till the pressure releases automatically.  the dal should be cooked.  just in case you have a little water lying in the base then sieve it and let it cool and dry a bit. 

step 17

Once the dal has cooled then add all the spices and onion.  mix well and keep aside. 

step 18

step 19

Take the flour out.  heat oil in a deep pan/wok/kadhai. Heat on full flame once hot,  reduce the flame to medium.  the roti&#x2019;s should be fried on slow-medium heat to ensure they cook well till the centre.  these are fermented breads/roti so they rise as put through heat. 

step 20

Take a big ball of flour,  little more that you take for a paranthas as the dough is soft and to keep the filling intact inside we need a bit of flour to cover. 

step 21

These breads are served as big as the size of your hand.  you may although try a smaller version to begin with. 

step 22

Make an indent in the centre,  put 2 tbsp.  filling and close the mouth of the ball softly. Now,  start rolling the ball flat between your palms.  please remember these roti&#x2019;s are to be made with your hands only.  

step 23

The dough is soft and a rolling pin with just break the bread . You may use a little dry flour if you find the dough too soft to handle. 

step 24

Make one and put to fry on medium flame . Keep turning on both sides to ensure even cooking.  also meanwhile you can make the next one. 

step 25

Like this fry all the roti&#x2019;s and keep aside. These breads/roti&#x2019;s can be stored in the fridge for a week and in the freezer for about 15-20 days. 

step 26

We have these with curd or just like that.  find your favorite and enjoy these yummy traditional doli ki roti&#x2019;s with a hot cup of tea!

Doli ki roti Recipe

ingredients serve

Ingredients for Doli ki roti Recipe

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Vitamins & Minerals