India > Lentil

Lentil and Rice Roti Recipe

Ingredients with Measurements:
- 1 cup of split red lentils
- 1 cup of basmati rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
- 1/4 cup of vegetable oil
- 2 cups of all-purpose flour
- 1/2 cup of water

Special Equipment Needed:
- Non-stick skillet
- Rolling pin

Step-by-Step Instructions:

1. Rinse the lentils and rice in a fine-mesh strainer and set aside.

2. In a large pot, sauté the onion and garlic in vegetable oil over medium heat until the onion is translucent.

3. Add the lentils, rice, cumin, coriander, turmeric, salt, black pepper, and water to the pot. Stir well and bring to a boil.

4. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and rice are cooked and the water has been absorbed.

5. Remove from heat and let cool for 10-15 minutes.

6. In a large mixing bowl, combine the flour and 1/2 cup of water. Mix well to form a dough.

7. Knead the dough for 5-10 minutes until it becomes smooth and elastic.

8. Divide the dough into 8-10 equal pieces and roll each piece into a ball.

9. On a floured surface, roll out each ball of dough into a thin circle.

10. Heat a non-stick skillet over medium-high heat.

11. Place one roti in the skillet and cook for 1-2 minutes on each side, or until it is lightly browned and cooked through.

12. Repeat with the remaining rotis.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
8-10 rotis

Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 31g
Protein: 6g
Fiber: 3g

Substitutions for ingredients:
- You can use any type of lentils or rice that you prefer.
- You can substitute the vegetable oil with any other type of oil.
- You can use whole wheat flour instead of all-purpose flour.

Variations:
- Add chopped spinach or kale to the lentil and rice mixture for added nutrition.
- Add chopped fresh herbs such as cilantro or parsley to the dough for added flavor.
- Add chopped nuts or seeds to the lentil and rice mixture for added texture.

Tips and Tricks:
- Make sure to rinse the lentils and rice well before cooking to remove any debris.
- Let the lentil and rice mixture cool before adding it to the dough to prevent the dough from becoming too sticky.
- Use a non-stick skillet to prevent the rotis from sticking.

Storage Instructions:
Store the rotis in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the rotis in a skillet over medium heat for 1-2 minutes on each side, or until heated through.

Presentation Ideas:
Serve the rotis on a platter with a side of chutney or yogurt sauce.

Garnishes:
Garnish with chopped fresh herbs such as cilantro or parsley.

Pairings:
Serve with a side of roasted vegetables or a salad.

Suggested Side Dishes:
Roasted vegetables, salad, or sautéed greens.

Troubleshooting Advice:
If the dough is too sticky, add more flour. If it is too dry, add more water.

Food Safety Advice:
Make sure to cook the lentils and rice thoroughly to prevent foodborne illness.

Food History:
Roti is a traditional Indian flatbread that is typically made with wheat flour. Lentils and rice are commonly used in Indian cuisine and are a great source of protein and fiber.

Flavor Profiles:
The lentil and rice mixture is savory and aromatic, with a hint of spice from the cumin and coriander. The roti is light and fluffy, with a slightly nutty flavor from the all-purpose flour.

Serving Suggestions:
Serve the roti as a main dish or as a side dish with your favorite Indian-inspired meal.

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Region: Indian

Taste: Savory, Nutty, Earthy, Spicy, Herbal