Recipe can be found @ Zesty South Indian Kitchen
How I made
For missi roti/ Chickpea flour flat bread
Besan/chick pea flour: 1 ½ cup + extra for dusting
Whole wheat: 1 1/8 cup
Water: 1 cup
Salt: ¾ teaspoon or to taste
Ajwain( carom seeds): ¼ teaspoon
Cumin seeds: ½ teaspoon
Shahjeera( caraway seeds): ¼ teaspoon
Garam masala: ¼ teaspoon
Red chili powder: ½ teaspoon
Anardana/dried pomegranate seeds: ½ teaspoon (crushed into fine)
Oil: 1 teaspoon
Coriander leaves: 2 tablespoon (finely chopped)
How I made
In a large bowl mix all the ingredients except water. To this gradually add water and form smooth dough and set aside for 30 minutes.
Pinch out small lemon sized balls from the prepared dough and roll it into thin circle of 6 inch diameter.( make sure to dust the dough with chickpea flour, otherwise it will stick to the board)
Heat tawa or griddle in stove and when it becomes hot. Place the roti and cook for 30 seconds or until you start to see bubbles in the top. Flip and cook the other side for another 30 seconds or until you see brown spots on both sides.
Drizzle little oil on warm paratha and spread one side and keep aside. Place the oil less side of next paratha on the top of it. So that oil will be spread in both sides.
Enjoy with any curry. We enjoyed with Panchmel dal.
For Panchmel dal/ Five lentils spicy stew
What you need
Chana dal/ spilt Bengal gram: 1/8 cup
Whole moong dal/ whole green gram: 1/8 cup
Urad dal/ spilt black gram (skinless): 1/8 cup
Toor dal/ spilt pigeon peas: 1/8 cup
Masoor dal/ Whole red lentils: 1/8 cup
Salt: ¾ teaspoon or to taste
Turmeric powder: ¼ teaspoon
Olive oil: 1 tablespoon
Asafetodia: 1/8 teaspoon
Cumin seeds: ½ teaspoon
Whole cloves: 4 no
Bay leaves: 1 no
Dried red chilies: 2 no (halved into two)
Roasted cumin powder: ½ teaspoon
Coriander powder: ¼ teaspoon
Red chili powder: ¼ teaspoon
Garam masala powder: ½ teaspoon
Tomatoes: 1 no
Green chili –ginger garlic paste: 2 teaspoon
Coriander leaves: 1 tablespoon
Water: 3 cup
How I made
Wash and soak lentils for about 4 hours and pressure cook them with 2 cup of water for 6 whistles. It takes about 30 minutes and set aside.
In the mean time grind green chili, ginger and garlic into a fine paste set aside.
In a thick bottom pan add oil and heat cumin seeds, whole cloves, halved red chilies, bay leaves and asafetodia. When cumin seeds start splutter add green chili-ginger-garlic paste and fry for 2 minutes. To this add dry chili powder, turmeric powder cumin powder, coriander powder and garam masala and tomato and fry for another 2 minute or until tomato gets soft. To this add cooked dal, rest of water and salt for 6 minutes or until flavors gets blend in. Finally add chopped coriander leaves and switch of the flame.
Enjoy with warm Missi roti.