This is one of my favourite childhood breakfast. Korma roti is a Rajasthani dish which is nutritious, full of protein and fibre and has the long shelf life so is the best accompaniment during travels.
In our childhood, my grandmother used to make dal by grinding green grams or moong at home. All the powdered or crushed moong was used to make korma roti while properly split beans were used as dal. These days we make it by grinding dal itself.
Ayurvedically, Moong Dal is tridoshic and helps in balancing all three doshas. It is easily digestible and good source of protein, dietary fiber and has many vitamins like Vitamin A, B Vitamins (Thiamine, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K. It is low in sodium and cholesterol and also has skin anti-ageing properties.
Korma Roti which is also like moong dal parantha is a great healthy and nutritious dish. Garlic and ginger paste could be also added to enhance flavors of the korma roti but that would reduce its shelf life.
- 2 cups moong dal (green gram dal)
- 4 cups wheat flour
- ½ tsp turmeric powder
- 2 tsp of red chili powder
- 3 tbsp oil
- ¼ tsp ajwain or carom seeds
- ¼ tsp saunf or fennel seeds
- ¼ tsp of coriander seeds
- 1 green chili finely chopped
- Salt to taste
- Oil for frying
- Water as needed
- Grind the green moong dal coarsely. Now add just enough water to soak dal for 2-3 hours. Water will be almost completely absorbed by dal after 2-3 hours.
- In a large bowl, take the dal, add wheat flour and all the spices.
- Mix everything thoroughly and knead into a dough by adding water.
- Leave the dough covered for some time.
- Divide the dough into equal parts and roll into chapatis using the rolling pin. You can also make like paratha
- Heat tawa or griddle and place the rolled roti on hot tawa. Flip the roti and cook by applying little oil on both sides till they turn golden brown. To make crispy rotis, press it with the spatula and if you are planning to take for travels then keep rotis soft.
Serve it hot with pickle or any vegetable curry.