Multi Grain Rotis with Amma’s Tomato Soup

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, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree
Seven Days of Cakes:Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli