Stuffed Rice Roti

This is a variant of the normal stuffed parantha buth this time the base flour is of rice. Thereby, making the preparation much softer than the wheat flour variety.


Material Required (for 2-3 people)

Rice Flour – ½ Kgs
Moong Dal – 250 Gms
Turmeric – ½ Teaspoon
Salt – To Taste
Ghee – 100 Gms
Mustard Oil – 2 Teaspoon
Jeera – ½ Teaspoon
Hing(Asfoetida) – 1 Pinch


Preparation Steps:

1. Fry moong dal till it turns golden in color – remove and wash properly
2. Add salt and turmeric to daal and place it in a pressure cooker. Add just sufficient water to cook it. Pressure cook it for 10-12 minutes
3. Take a saucepan. Add a little mustard oil to it. Let it warm and then add jeera and hing.
4. Add the daal paste prepared in the pressure cooker and fry for 3-4 minutes. Allow it to cool
5. Take a deep vessel with water in it. Let the water start boiling. Add rice flour with continuous stirring. Continue till the dough is prepared. Allow it to cool
6. Prepare rice dough ball of approximately palm size.
7. Make a depression in the middile of the ball and fill it with the daal paste prepared above. Close it back properly.
8. Roll round rotis from the filled rice balls.
9. Use the flat pan to bake the rotis and add ½ teaspoon of ghee on each side of the roti.
The roti is now prepared to be served.


Things to Take Care of:

1. Do no fry the daal for longer duration, else it will bring a burnt taste
2. Water should be just sufficient to cook the daal and at the same time not to make the preparation too watery
3. Do not take too much water in the deep vessel. Add rice flour continuously and not at the same time – else lumps might form in the dough