For day 3 of Blogging marathon, I made these simple rotis with a combination of different flours. I guess you can use any combination of flours to make these healthy rotis. I used atta (whole wheat flour), soy, besan (chickpea flour) and jowar flours.
What did I learn: Sky is the limit for making Rotis.
Ingredients:
Atta (Chapathi flour) – 2cups
Besan – ½ cup
Soy flour – ¼ cup
Jowar flour – ¼ cup
Salt – ½ tsp
Oil/ Ghee – as needed
Method:
- Sift flours and salt together in a large mixing bowl. Add warm water, little at a time, to the flour and mix and knead into smooth dough. Knead for about 5-8 minutes.
- Cover with plastic wrap, damp paper towel or kitchen towel and rest for 20-30 minutes. Divide the dough into 8-10 equal parts.
- Roll each dough ball into 5-6” disc.
- Cook on pre-heated skillet (tawa) until brown spots are formed on both sides, about 2 minutes per side. Spread oil or ghee while cooking for added flavor (optional).
Serve hot with my Mom’s tomato soup. This is not your typical tomato soup; I’m even not sure why my Mom calls this a soup. It is actually tomato curry thickened with rice flour, it tastes great with rotis or puri. Only change I made is to add some tomato paste to jazz up the bland tomatoes we get here and to give the curry some more tomatoey flavor.
Amma's Tomato Soup:
Ingredients:
Tomatoes – 4 medium, chopped
Onion – 1 medium, chopped
Green chilies – 2, slit vertically
Tomato paste – 1tbsp
Red chili powder – ½ tsp (or to taste)
Garam masala – ½ tsp
Turmeric – ¼ tsp
Rice flour – 2tsp
Sugar – 1tsp
Salt – to taste
For tempering:
Chana dal – ½ tsp
Urad dal – ½ tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 6-8
Method:
- Heat 1tbsp oil in a sauté pan; add the tempering ingredients and once the seeds start spluttering, add onions, green chilies and sauté until the onions are lightly browned.
- Add tomato paste and chopped tomatoes, cover and cook on medium flame until the tomatoes turn mushy.
- Next add turmeric, red chili powder, garam masala, sugar and salt. Cook for 2 minutes.
- Whisk rice flour with ¼ cup of water, making sure that there are no lumps.
- Add the slurry to the tomatoes and cook until the curry starts to simmer and thicken, should take another 2-3 minutes. Garnish with coriander leaves and serve.
Lets see what my fellow marathoners
BM#4 have been cooking up today.
Diabetes Diet/Management: Kamalika,
Smitha,
SumaKid Friendly Recipes: Anusha,
Cool Lassi(e)
Seven Days of Soup: Priya SureshSeven Days of Indian Bread: JayasreeSeven Days of Cakes:Priya VasuSeven Days of Preserves:
Gayathri Kumar,
Vaishali 30 Minutes Meals: Priya Mahadevan,
Srivalli 
