Dal Fibre Roti
A soft, high-fibre gluten-free roti made with rice flour and moong chilka dal, spiced with ajwain and cumin.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Ingredients
- 11
Method
- 1
Soak the dal for 3 hours. Wash well.
- 2
Make a fine paste of the dal in a blender or food processor.
- 3
Put the flour in a big bowl. Add all the ingredients, along with the dal and dal chilka.
- 4
Make a soft dough. Brush with oil.
- 5
Make rotis from walnut-sized balls of dough and cook them on a hot griddle.
- 6
Serve with butter or ghee.
Cooking for someone with celiac disease? Use flours ground in a dedicated gluten-free mill, check every packaged ingredient (especially heeng, sauces and masalas) and use clean utensils to avoid cross-contamination. See hidden sources of gluten →
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