Tag Archives: Wheat Flour

Jowar Roti

20 Dec

Jonna Rotti / Jolad Rotti


Jowar Flour 2 cups
Salt to taste

Method of preparation:

Bring to boil around a cup of water.
Knead jowar flour and few pinches of salt into somewhat tight mixture using sufficient amount of hot water.
Take lemon sized balls out of the above jowar dough and roll it thin using palm of your hand or using a rolling pin.
Dust little bit of jowar flour if needed to avoid the dough sticking to the pin.

Heat a tawa or flat pan on medium high heat.
Once its hot, place the rolled out jowar roti and press it on the edges with a spatula until it cooks.
Turn on the other side and let it cook until you see dark spots.
Remove onto a plate and repeat the same with remaining dough.
Serve hot jowar roti with eggplant curry.

Notes: Add half a cup of wheat flour or rice flour to jowar flour to make the rolling easier.

Chana Paratha

10 Dec

Senagapappu kurina godhuma rottelu


Wheat Flour 4 cups
Chana Dal 1/4 cup
Black Pepper 1 tsp
Salt to taste
Oil as required

Method of preparation:

Knead wheat flour into somewhat tight dough with few pinches of salt and enough water.
Keep the dough covered with wet kitchen towel for half an hour.

In a pot, cook chana dal with just enough water to cover the dal.
Dal should be just cooked and able to hold its shape.
Drain the excess water and pat dry the cooked chana dal.
Using mortar and pestle, mash chana dal, black pepper and salt together into fine powder.
Alternatively, use a spice blender to grind everything together.

Take lemon sized portion of wheat dough and stuff about a tsp of above chana dal mixture and roll into thick paratha.
Repeat the same with remaining wheat dough.

Heat a flat griddle on medium heat, add tsp of oil and spread all over the griddle.
Place the paratha on hot griddle and let it turn golden.
Add tsp of oil on uncooked side and turn it over to cook that side.
Repeat the same with remaining parathas.
Serve hot chana parathas with raita.

Notes: You can make even thicker parathas if you wish.


21 Nov

Godhuma Pindi Poorilu


Wheat Flour 3 cups
Oil 1 tbsp
Salt 1/2 tsp
Oil for deep frying

Method of preparation:

In a mixing bowl, add wheat flour, oil and salt.
Knead all the ingredients together using little amount of water at a time to form a tight dough without sticking to fingers.
Leave the poori dough covered for 15-30 minutes.

Take golf sized balls out of the dough and flat them with roller into somewhat thick discs.
Heat oil in a wok on medium-high heat until smoking hot.
Place one rolled out poori at a time slowly in hot oil.
Press it lightly with a steel strainer until it puffs and becomes light gold.
Turn on other side and let it turn golden as well.
Serve hot with your favorite curry.

Notes: Make sure thickness of rolled out poori is not too thin or not too thick.

Dalia Stuffed Paratha

13 Nov

Sattu Barke Roti/ Gulla Senagapappu Rottelu


Wheat Flour 4 cups
Dalia 1/4 cup
Green Chiles 3
Ajwain 1 tsp
Garlic 2 pods
Salt to taste
Oil as required

Method of preparation:

Knead wheat flour into roti dough using water and keep covered for few minutes.

Grind dalia into fine powder using a spice blender.
Remove stems, wash and finely chop green chillies.
Peel and crush garlic along with green chiles, ajwain and salt.
Combine crushed mixture with dalia powder.

Take golf sized balls out of wheat dough and stuff abt a tsp of above dalia mixture and make roti.
Heat a flat pan, add tsp of oil and a roti.
When one side turns light brown, turn on other side.
Repeat the same with remaining wheat dough.
Serve hot with yogurt.

Notes: You can make even thicker parathas if you wish.

Wheat Flour Dosa

22 Oct

Godhuma Attu/ Godhuma Pindi Atlu


Wheat Flour 1 1/2 cup
Green Chilli 1
Onion 1 small
Cumin seeds 1 tsp
Cilantro 10-15 sprigs
Salt to taste

Method of preparation:

Finely chop green chilli and onion.
Wash and roughly chop cilantro.

In a deep bowl, add wheat flour, chopped green chili, onion, cilantro, cumin seeds and salt.
Pour 3-4 cups of water and mix into a somewhat thick batter.

Heat a flat pan on medium-high flame.
When the pan gets smoking hot, pour a ladle of above wheat flour batter on pan in swirling motion starting from the rim and ending at center without touching the ladle to pan.
Fill in the gaps if needed with some more batter which spreads easily.
Reduce heat to medium and add a tsp of oil.
When dosa turns light brown on one side, turn on other side for few more seconds.
Repeat the procedure for more dosas.
Serve hot with any chutney.

Notes: You can add grated carrot, crushed peppercorn to batter.