Moongadi/Mogar Roti - Rajasthani Special

The cooking style followed in Rajasthan is based on the natural climatic conditions of this desert land. There is scarcity of water and fresh green veggies in the state of Rajasthan, which has an adverse impact on its cooking. In the desert belts of Rajasthan, it is preferred to use milk, butter milk and butter in larger quantities to minimize the amount of water while cooking food. Dried lentils and beans obtained from native plants like sangria are used extensively in the preparation of Rajasthani dishes. Gram flour is the major ingredient in the making of a couple of delicacies such as "pakodi" and "gatte ki sabzi". Powdered lentils are liberally used in the preparation of papad. Rajasthanis are quite fond of chutneys, which are prepared using different spices such as coriander, turmeric, garlic and mint.

Out of all the Rajasthani dishes, dal bati churma is perhaps the best known. For those who are in a lookout for variety, Rajasthan has a lot to offer. Infact, as you travel from one part of the state to another, you'll find that every region has something unique, which reflects in its food as well. After a simple comforting meal from Kashmiri cuisine, am taking you all to Rajasthani cuisine.

If i want to cook something from Rajasthani cuisine, i will go directly to my blogger buddy Manjula's Desi Fiesta. She shares many different and delicious Rajasthani delicacies in her space. And i picked this crispy yellow moongdal roti aka moga roti from her space. This roti came out extremely crispy, which you can carry very easily while travelling, they stay prefect for a long. Slow cooking this rotis gives a crispy texture to this yellow dal loaded rotis, served along with pickle or simply with a spicy curry, you can finish your lunch or dinner without any fuss with this rotis. You can even serve this rotis for evening snacks. Since these rotis are very crispy, you can munch this rotis if you crave for some crispy deepfried beauties. Thanks to Manjula for sharing this interesting nutritious roti.

Recipe Source: Desi Fiesta
1cup Mogar/Moong dal/ Split yellow dal
2cups Wheat flour
1tsp  Red chilly powder
1/4tsp  Turmeric powder
pinch  Asafoetida powder
2tbsp Oil for kneading
Water
Salt to taste
Oil for frying

Soak the yellow moong dal in enough water for 3-4 hours, drain the water from soaked yellow moong dal.

Take the dal in a bowl,add wheat flour, chilly powder, turmeric powder, asafoetida,oil and salt, add gradually the water and knead everything slowly to make a soft dough.

Divide them to 4 balls and roll them with a rolling pin as slightly thin rotis.

Heat a tawa and place the rolled roti on it, once they gets cook well , flip and cook the other side , drizzle oil as needed.

Press the roti well with a ladle so that they get little crispy. keep the flame is simmer to get the roti more crispier.

Repeat the same process with the remaining balls.

Serve with pickle or spicy curry for meal or else for snacks.

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