Recipe - Dal Parata (dal roti/pappu rotelu)
Roti/Parata made with dal
Summary:
Dal paratas can made with left over dal. Dal Paratas can be served as breakfast/dinner. In north Indian these paratas are enjoyed at breakfast with chai. Dal has good source of protein and whole wheat flour is a good source of dietary fiber. Any kind of dal can be used to make dal parata.I usually serve dal parata for dinner, made with the left over dal from lunch. Serve with any kind of vegetable in the side, will make a full nutritious meal. The same dough can be used to make dal kachori or dal poori, just by deep frying it.
Ingredients:
- Wheat flour - 1and 1/2 cup
- Dal (cooked lentils) - 1 cup
- Green Chillies - 3 small Indian chillies
- Onions - 1/2 cup (chopped)
- Cilantro - 1/4 cup
- Cumin seeds - 1/2 teaspoon
- Carom seeds (ajwain) - 1/4 teaspoon
- Salt - 3/4 teaspoon
Process:
Knead all the above ingredients together ( except salt), just add a tablespoon of water if needed (depends on the consistency of the dal). After the dough is kneaded, take a teaspoon of oil in your hand and apply it all over the dough. Set the dough aside for 20 - 30 minutes before making Parata.
Method to roll Parata:
Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis. All purpose flour in a 3/4 plate to lightly flour the dough in between during rolling the roti. Make a small lemon size ball out of the dough. Slightly flatten the ball sized dough and dip the flatten ball in the all purpose flour plate which is placed in the side. Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center. Make sure not to apply too much pressure while rolling. Apply ghee on the half rolled roti, sprinkle a pinch of salt.
Place it on the lightly floured/clean surface and slowly roll the dough in a circular motion from the center. Continue rolling and lightly dust the roti/parata with flour if the parata is sticking to the surface. Too much dusting may spoil the taste of the parata too. It is important to roll the dough on one side only. Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc).
Method to cook parata:
Preheat the tawa/cast iron pan on medium high. Transfer the ready parata on to the pan and wait for 10-15 seconds. You will see small bubbles forming on the parata.
Flip the parata on to the other side and wait for 15 seconds.
Apply ghee/clarified butter on the parata. Cook both sides of the roti and ensure parata is well cooked.
Preparation time - 10 - 20 minutes
# Servings: 4 - 6 rotis (depending on the size)
Tips:
- I usually add salt to the roti dough at the time of rolling, then dough won't get too soft. I find that adding salt at the time of kneading dough and dal, makes it too soft and it is hard to roll roti/paratha.
- Roll and half cook the paratas and stack them. Cook them fully just before serving.
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