Step 1

Preparation of Yeast Step 1: Take a sauce pan and add 2 glasses water in it.Now, put this on flame and bring to a boil. As soon as it starts boiling, add the (A) ingredients to it.Immediately cover simmer and let it boil up till 2 boils .

Step 2

This will just take two minutes. Just keep the flame on only for next 2 minutes and switch off the flame .Let it remain covered.Now,wrap this pan in two fold in some warm cloth or blanket and keep at the warmest place of your house.

Step 3

This shall remain there covered for next 24 hrs.Remember,if you have made this in the morning at 9 A.M then don’t open it before next day morning 9a.m.

Step 4

Preferably, prepare the water early morning only ,so that when you take it out you have a bit of time at hand to prepare the yeast.

Step 5

Preparation of Yeast Step 2: After 24 hrs. Take the water out. The water should look frothy. If there is no froth, then the water was not prepared well and it is not useful to prepare yeast. Discard the water and make again.

Step 6

If you see some bubbles on the top and a little froth, then the water if ready and you may proceed with making of your yeast.

Step 7

Now, Sieve the water in another bowl with a lid. In this water, add 3 tbsp. flour and mix well. The batter should be like a pancake batter. Not very thick and not very liquidy.Just flowy

Step 8

.Now, cover it again and keep the bowl again in two folds in the blanket and keep it in the warm place again for next 3 hours.

Step 9

Please make a note of the time here, as you need to check the yeast after 3 hours precisely.After 3 hour check your yeast. It it’s all bubbly and frothy, and then voila your yeast is ready. Now, you may proceed with your dough.

Step 10

Preparation of Dough:

Step 11

Take the prepared yeast and take out ½ cup for next use. Put the rest of the yeast mixture in a bowl and add the (C) ingredients in the bowl except water and knead the dough. Add water gradually to knead the dough.

Step 12

The dough should be like a chatpati dough, not too hard and not too soft just ok.Now, knead it till smooth. Please use warm water only to knead the dough, so it rises nicely.

Step 13

This dough should triple in size to make roti’s/bread. Keep the covered again, wrapped in the blanket in the same spot for another 3hours to rise.

Step 14

Check after 3 hours, if the dough is ready take out, if not just keep for another half an hour.Don’t keep it for too long, as it would make the dough sour and kill the taste of the bread/roti.

Step 15

Making the filling-

Step 16

To prepare the filling first wash the chana dal nicely to remove impurities. Now, in a pressure cooker add dal, salt, turmeric powder, ginger and water and cook till done. Cook for 1 whistle on high. Then simmer and cook again for 1 whistle.

Step 17

Then switch off the flame and let it sit till the pressure releases automatically. The dal should be cooked. Just in case you have a little water lying in the base then sieve it and let it cool and dry a bit.

Step 18

Once the dal has cooled then add all the spices and onion. Mix well and keep aside.

Step 19

Frying the Roti’s /Breads:

Step 20

Take the flour out. Heat oil in a deep pan/wok/kadhai.Heat on full flame once hot, reduce the flame to medium. The roti’s should be fried on slow-medium heat to ensure they cook well till the Centre. These are fermented breads/roti so they rise as put through heat.

Step 21

Take a big ball of flour, little more that you take for a paranthas as the dough is soft and to keep the filling intact inside we need a bit of flour to cover.

Step 22

These breads are served as big as the size of your hand. You may although try a smaller version to begin with.

Step 23

Make an indent in the Centre, put 2 tbsp. filling and close the mouth of the ball softly.Now, start rolling the ball flat between your palms. Please remember these roti’s are to be made with your hands only.

Step 24

The dough is soft and a rolling pin with just break the bread .You may use a little dry flour if you find the dough too soft to handle.

Step 25

Make one and put to fry on medium flame .Keep turning on both sides to ensure even cooking. Also meanwhile you can make the next one.

Step 26

Like this fry all the roti’s and keep aside.These breads/roti’s can be stored in the fridge for a week and in the freezer for about 15-20 days.

Step 27

We have these with curd or just like that. Find your favorite and enjoy these yummy traditional Doli Ki roti’s with a hot cup of Tea!