Toor Dal Roti Recipe – Easy Whole Wheat Flatbread

Last Updated on 2 months by Neha Deshmukh

Toor Dal Roti Recipe – Easy Whole Wheat Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into everyday meals. These Toor Dal Rotis are exactly that – a simple, wholesome flatbread packed with protein and flavor. I first made these when I was trying to get my kids to eat more dal, and honestly, they didn’t even realize it was in the roti! It’s a bit of a kitchen magic trick, really. Let’s get cooking!

Why You’ll Love This Recipe

These Toor Dal Rotis aren’t just healthy; they’re incredibly delicious and surprisingly easy to make. They’re soft, slightly nutty, and pair beautifully with just about anything. Plus, using dal in the roti dough adds a lovely texture and keeps you feeling fuller for longer. Perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

Here’s what you’ll need to whip up a batch of these yummy rotis:

• 1.5 cup atta (whole wheat flour) – about 180g
• 3 cup cooked and mashed toor dal – about 360g
• 0.25 tsp turmeric powder – about 1.25g
• 0.5 tsp cumin powder – about 2.5g
• 0.5 tsp chilli powder – about 2.5g (adjust to your spice preference!)
• 2 tsp ghee or oil or butter – about 10ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Toor Dal: The Protein Powerhouse

Toor dal (split pigeon peas) is the star here! It’s a fantastic source of protein and fiber. Make sure your dal is cooked until really mushy – that’s key for a smooth roti dough. I usually pressure cook mine with a pinch of turmeric for about 3-4 whistles.

Atta (Whole Wheat Flour): Choosing the Right Grind

Atta is the whole wheat flour traditionally used for making Indian breads. Look for a good quality atta – the finer the grind, the softer your rotis will be. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Ghee vs. Oil vs. Butter: Flavor & Texture Differences

This is where you can really customize! Ghee adds a beautiful nutty flavor and makes the rotis incredibly soft. Oil works perfectly well too, especially if you’re looking for a lighter option. And butter? Well, butter just makes everything better, doesn’t it? I sometimes use a mix of ghee and butter for the best of both worlds.

Spices: The Role of Turmeric, Cumin & Chilli

These spices aren’t just for flavor; they also have health benefits! Turmeric adds a lovely color and is a powerful anti-inflammatory. Cumin aids digestion, and chilli… well, chilli adds a little kick! Feel free to adjust the amount of chilli powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pressure cook the toor dal with turmeric powder and about 2 cups of water until it’s beautifully mushy. Let it cool completely.
2. In a large bowl, combine the atta, cumin powder, chilli powder, and salt.
3. Now, add the cooled, mashed toor dal to the flour mixture. This is where the magic starts!
4. Start kneading the dough. It might seem a little dry at first, so add a tablespoon of water at a time until it comes together into a soft, pliable dough.
5. Add the ghee (or oil/butter) and knead again for another 2-3 minutes until everything is well incorporated and the dough is smooth and elastic.
6. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer rotis.
7. Divide the dough into 7 equal-sized balls (about lemon-sized).
8. On a lightly floured surface, roll each ball into a thin circle – about 6-7 inches in diameter. Don’t worry if they’re not perfect circles!
9. Heat a flat tawa (griddle) over medium-high heat.
10. Cook each roti on the hot tawa for about 30-60 seconds per side, until you see golden brown spots appear.
11. Flip and cook the other side. You can gently press the roti with a clean cloth to help it puff up.
12. Serve hot with your favorite accompaniments!

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Roti Texture

The key to soft rotis is a well-kneaded dough and a hot tawa. Don’t skimp on the kneading! And make sure your tawa is hot enough before you start cooking.

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more atta, one tablespoon at a time. If it’s too dry, add a little water, again, one tablespoon at a time.

Mastering the Tawa Cook

Don’t overcrowd the tawa. Cook one roti at a time for best results. And don’t be afraid to experiment with the heat – you want it hot enough to cook the roti quickly, but not so hot that it burns.

Variations

Let’s get creative!

Vegan Toor Dal Roti

Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Toor Dal Roti (with alternative flours)

Replace the atta with a gluten-free flour blend. I’ve had good results with a mix of rice flour, potato starch, and tapioca flour. You might need to adjust the water content.

Spice Level Adjustment: Mild, Medium, or Spicy

Reduce or omit the chilli powder for a milder flavor. Add a pinch of cayenne pepper for extra heat!

Festival Adaptations: Serving during specific Indian festivals

These rotis are wonderful served during festivals like Diwali or Holi, alongside festive curries and sweets.

Serving Suggestions

These Toor Dal Rotis are incredibly versatile. They’re delicious with:

• Yogurt (dahi) and pickle
• A simple vegetable curry (sabzi)
• Dal (of course!)
• Paneer butter masala
• Chana masala

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a microwave before serving.

FAQs

Got questions? I’ve got answers!

What is the best way to soften the rotis after cooking?

Brush the cooked rotis with a little ghee or butter and stack them on top of each other while they’re still warm. This will help them stay soft.

Can I make the dough ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it back to room temperature before rolling.

What can I substitute for ghee in this recipe?

You can use oil or butter as a substitute for ghee. Each will impart a slightly different flavor.

How do I prevent the rotis from becoming hard?

Make sure your dough is well-kneaded and that you cook the rotis on a hot tawa. Storing them properly (brushed with ghee and stacked) also helps.

Is toor dal roti a good option for weight loss?

Yes! Toor dal is a great source of protein and fiber, which can help you feel fuller for longer and aid in weight management. Whole wheat flour also provides complex carbohydrates for sustained energy.