This sweet roti is a must-try

This sweet roti is a must-try

Rotis are of many kind. From tandoori roti sweet roti, Indian cuisine has much to offer. Here is the recipe of sweet roti.

Dough: 1 cup fine rawa/chiroti
Salt to taste
1/4 cup maida/all-purpose flour
Half a cup of oil

Combine Chiroti rava, maida, and salt in a mixing bowl
To make a dough, add enough water. The dough should be soft and pliable, similar to chapathi dough
Pour some oil into the dough and knead it again until some of the oil is visible. Pour a little more oil on the dough, cover it, and set it aside for 3 to 4 hours

Stuffed ingredients
1 cup arhar dal
1 cup jaggery, grated
A quarter teaspoon of turmeric powder
1/4 cup freshly grated coconut
A generous teaspoon of salt
Half teaspoon of elaichi powder
5 gallons of water

Bring 5 cups of water to a boil with the turmeric. Cook the split toor dal
Reduce the flame and cook for another 5-10 minutes, keeping an eye on the vessel in case the water spills
Spoon out a little amount of dal and check whether the peas' outer rims are cooked; if they are, turn off the heat and let the dal to cool to room temperature
Filter or decant the water from the dal and mix in the grated jaggery. Over a low flame, stir until the jaggery has melted. Allow it to cool once more
To form a smooth yet thick paste of dal and jaggery, add cardamom powder and crush it in a mixer grinder with very little water (only if needed)
Stuff this into the rava skin of the chiroti and roll out into thin circles on non-stick parchment paper. They should be roasted in oil until they are red on both sides
With the dough side toward the tava, transfer them to the tava with the paper. Wait a few seconds before peeling the paper away from the surface. Carry on with the same procedure for all
Oil the rolling pin, skin, and sweet bread generously while making it. With ghee or warm milk, this delicious sweet bread is ready to enjoy.

(Author Varsha S Babu, a student of Marian College Kuttikkanam, contributed the article and pictures)

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