Dinner
Moong Daal Roti
In this brilliant leftover hack, moong daal creates a flavourful base for this quick and easy roti dough.
Updated
Ingredients
- 1 cup moong daal (250 mL)
- 1/2 cup diced onion (125 mL)
- 2 Tbsp chopped parsley (30 mL)
- 1 tsp salt (5 mL)
- 1 cup all-purpose flour, plus extra for dusting and rolling (250 mL)
- 1/2 cup whole-wheat flour (125 mL)
- 2 Tbsp canola oil (30 mL)
Directions
- In a large bowl, combine daal, onion, parsley and salt.
- In a medium bowl, whisk together all-purpose and whole-wheat flours.
- Add flour mixture to daal mixture, 1/2 cup (125 mL) at a time mixing with a fork or your hands, until a soft dough forms.
- Turn dough out onto a floured surface and knead for about 1 minute, sprinkling with extra flour if it becomes too sticky. Set dough aside to rest for 10 minutes.
- Cut dough into 6 equal pieces, forming each one into a ball.
- Roll out each ball into a 6-inch (15 cm) round roti. Brush top of each roti with canola oil.
- In a non-stick frying pan over medium heat, transfer roti, canola oil side down, into pan.
- Brush top of roti with more canola oil.
- Cook for about 90 seconds per side, until browned.
- Serve warm or at room temperature.
Nutritional Analysis
| Calories | 208 |
|---|---|
| Total Fat | 5.8 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 399 mg |
| Carbohydrates | 32.8 g |
| Fiber | 3.6 g |
| Sugar | 0.8 g |
| Protein | 6.8 g |
| Potassium | 175 mg |
