MEETHI ROTI RECIPE

INGREDIENTS :

FOR FILLING :

• 1 kg. Toor dal / Split pigeon peas (soaked over night)

• 6 glasses of water 

• 2 cups brown sugar

• 1 cup melted butter/ ghee

• 1 tsp. cardamom powder

• 1 tsp. salt

FOR DOUGH :

• 500 gm. plain flour

• 1 tsp. salt

• 1/2 cup ghee

• 1+ 1/4 cup water

• ghee for brushing on pan and rotis 

• flour to dust

PROCEDURE :

PREPARE FILLING :

• Place a pressure cooker over medium-high flame, add soaked toor dal into it and pour water over it. Cover the lid and let the lentils cook for 30 min. or until lentils are completely melting soft.

• When completely done put off the stove and strain through a wide sieve to obtain uniform batter, with pressing the lentils through sieve. 

• Put the collected batter over stove at low-medium flame (pan here is preferred to be non-stick), add sugar and let the sugar completely dissolve (with no granules visible) and change the color to dark brown.

• Add ghee/melted butter, cardamom powder and salt and let the mixture combine well, stir time to time to avoid sticking to pan floor. 

• Filling is ready when mixture is combined and aggregates in center of the pan, and a wooden spoon can stand firm with batter holding it.(see video for proper guidance)

• Let the batter cool down completely to room temperature and make small lemon sized balls after wards.

PREPARE DOUGH :

• Take plain flour in a bowl, add salt and mix. Now add ghee into the mix and knead to form dough crumbles, Now add water in portions with kneading in between to form a soft uniform dough.

• Rest the dough for 30 min.

ROTI MAKING :

• Make portions of the dough and roll flat enough to accommodate filling balls. 

• Roll out stuffed balls into medium sized rotis and cook on a pan over medium flame on ghee greased pan. 

ENJOY ! EID MUBARAK :)