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How to make soft savory Roti with Dahl

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How a scent can bring you back almost like time travel. I can see it all in front of me again without having to even close my eyes. It is just like I’m there again. The same applies to the dish we are making today. We are making a dish that is very common in the Surinam and Indian kitchen as this dish is originally from India. Today I show you how to make soft savory roti with dahl filling. Lets get started!


How to make soft savory roti with dahl is an authentic Indian or Surinam dish. You can eat it with spice food. It is a vegan recipe. Want to make this recipe visit thetortillachannel.com #roti #rotidahl #rotidal #veganroti #indianroti #surinamroti #indianrecipe #vegan #sidedish

I don’t know about you but when it comes to food for the longest time my eyes were always bigger than my stomach. Seriously over estimating the amount of food I could eat. We had a rule at home that we always finish our plate and to this day I find it hard to leave food on the table.

This one time we were at a birthday party of my aunt. In Surinam culture it is common that when you go visit on a birthday you eat a meal and this time was no exception. My aunt and three or four other ladies were working hard in the kitchen to make sure everybody got to eat.

Can you imagine on a birthday cooking for like 40 to 50 people? She was making roti with all the bells and whistles. So the roti base, potatoes, chicken or beef, egg and kouseband which is like a long green been cut into small piece.

How to make a stack of roti with dahl is an authentic Indian or Surinam dish. You can eat it with spice food. It is a vegan recipe. Want to make this recipe visit thetortillachannel.com #roti #rotidahl #rotidal #veganroti #indianroti #surinamroti #indianrecipe #vegan #sidedish

For all the children they would cook kids size roti but I thought I would have no problem eating a grown up portion. So my aunt got me one. I think I sat there for more than an hour trying to eat it all. My father a little annoyed by my eyes being bigger than my stomach said nothing but the expression on his face said enough.

How to make soft savory roti

I chewed and chewed and finally I managed to finish my plate or that is what I can remember. It would not surprise me if in the end my aunt took away my plate saying something like enough is enough child. Well the scent of cumin and dahl that is so characteristic for roti that it takes me back to that birthday every now and again.

Rolling roti with dahl filling

Soft savory roti with dahl ingredients

To make soft savory roti with dahl you need quite an extensive shopping list. You need the following ingredients:

  • Self-raising flour
  • Baking soda
  • Salt
  • Hot water
  • Flour for dusting
  • Yellow split pea flour or yellow split peas
  • Cumin powder
  • Kurkuma
  • Chili pepper
  • Clove of garlic
  • Shallot

If you do not have self raising flour you can use flour and add baking powder and baking soda to make your own self-raising flour.
How to make soft savory roti ingredients

How to make soft savory roti with dahl

Making roti is not difficult but has a number of steps. We make roti with dahl filling but you can also make roti with potato filling or without any filling and then it is just a regular tortilla again.

The base of roti is self raising flour or flour with baking soda and baking powder added separately. Off course water and salt. Dahl filling is made of yellow split peas that need to be cooked. I opted for the yellow split pea flour. With hot water it is the same result as cooking the yellow split peas until soft and then cook with a chili pepper mix.

How to make soft savory roti with dahl

In order to have soft roti you should use oil when you cook the roti. Flip regularly and keep them warm underneath a fresh kitchen towel. These are so good you can eat them all by them selves. Just try you will see I am right. Eat it with some chicken like with the my fathers rustic roti.

How to make roti with dahl is an authentic Indian or Surinam dish. You can eat it with spice food. It is a vegan recipe. Want to make this recipe visit thetortillachannel.com #roti #rotidahl #rotidal #veganroti #indianroti #surinamroti #indianrecipe #vegan #sidedish

How to store?

What is the best way to store roti. You have a couple of options:

  • This soft savory roti freeze really well. So you can make a batch, fold them and store them in your freezer for future use.
  • You can also keep them in a zip loc bag for about a day or two.

When you want to use them sprinkle some water on them. Warm in the microwave between kitchen paper.  for no longer than 30 seconds and check to see if it needs an additional 30 seconds.

See how to make soft savory roti with dahl

Want to see how to make soft savory roti with dahl? Watch the instruction video below:
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I hope you enjoy this recipe how to make soft savory roti with dahl! If you make any my recipes? Tag @thetortillachannel on Instagram or PIN to Pinterest.

Have you every eaten roti? Let me know if you did and how much you like it.

Soft Savory Roti with Dahl filling

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Serves: 4 Prep Time: 65 minutes Cooking Time: 35 minutes

We are making a dish that is very common in the Surinam. Today I show you how to make soft savory roti with Dahl filling. Lets get started!

Ingredients

  • 250 grams of self-raising flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 150 ml of hot water
  • flour for dusting the counter top
  • 70 grams of yellow split pea flour or 70 grams of yellow split peas
  • ½ teaspoon cumin
  • ½ teaspoon Kurkuma
  • 1 Chili pepper
  • 1 clove of garlic
  • 1 shallot

Instructions

1

Combine the self-raising flour, salt, baking powder and water.

2

Stir the mixture

3

Knead the mixture with your hands into a cohesive dough

4

Let is rest for 1 hour

5

For the Dahl filling

6

Add hot water to the yellow split pea flour and stir thoroughly

7

Add the Kurkuma and stir again

8

Let is rest for at least 10 minutes

9

Add the clove of garlic, pepper, shallot in a mortar and pestle. Grind until a soft paste starts to form.

10

Add the cumin and grind so more. Then set aside

11

Bake the pepper mixture shortly and add the Dahl until almost all the moisture has evaporated (do not make it to dry)

12

Shape the dahl into small balls

13

Take the dough and knead thoroughly. Divide into 4 to 5 balls the size of a large golfball

14

Take the roti ball and add the dahl filling in the middle of the dough ball. Close the dough around the dahl and then roll the roti on a dusted counter top

15

Heat pan and bake the roti without oil

16

Wait for the roti to rise then start brushing the roti with oil and turn

17

Brush the back side with oil as well.

18

Turn regularly until light brown patches appear and then you are done.

Notes

Make certain there is enough moisture in the dahl. Else the center of the roti will become very hard.

Nutrition facts

Calories: 12 kcal Fat: 2 g Protein: 4 g Carbohydrates: 22 g

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2 Comments

  • Reply
    Mauryn
    April 17, 2018 at 2:18 pm

    In the recipe instructions you wrote “7. Add the Kurkuma and stir again”. Please what is that? Also, I only found yellow split peas but I’m confused about how to use it since directions are only for the yellow split pea flour.
    Please help! Thanks.

    • Reply
      Mireille
      April 17, 2018 at 5:33 pm

      Hi Mauryn,

      Kurkuma is a yellow spice made from the roots of the Curcuma plant. They grind into powder and you can add e.g. into the Dahl filling. If you can’t find it that is ok. There is only a very small amount of it in the roti.

      Yellow split peas can indeed be used for this recipe. You need to cook the yellow split peas until soft and you are able to mash it into a puree. It will look like the dahl flour. It can take between half an hour to 45 minutes for the split peas to go soft. After you mash the split peas you can continue the recipe.

      Hope this helps Mauryn.

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