food
How To Make Chopped Roti And Dal
The Perennial Plate Brings Home a Taste of Sri Lanka
food
How To Make Chopped Roti And Dal
The Perennial Plate Brings Home a Taste of Sri Lanka
Supplies
- 2 Cups of flour
- 1 teaspoon salt
- 1 Cup warm water
- 1 teaspoon coconut oil
- 1 Cup coconut oil
Steps
- Combine the flour, salt, teaspoon of oil and warm water in a bowl.
- Knead for five minutes until it is very smooth.
- Cut the dough into four pieces and roll into balls.
- Place them in a small bowl and toss them in coconut oil then pour the rest of the coconut oil over the top.
- Cover with a towel or plastic wrap.
- If you have a lot of coconut oil, submerge them completely - otherwise, after an hour, flip the dough balls so the other side is submerged in the oil.
- Wait at least two hours before cooking.
- Once the dough balls have rested (submerged in coconut oil) for at least two hours, roll each ball out so that it is as thin as possible.
- I flipped a sheet pan upside down and used it as a griddle, but really you could use any large flat surface. Get it nice and hot and pour a little bit of oil onto the flat surface.
- Rub the roti with a little more coconut oil and place it on the hot pan. It will cook in less than a minute per side. (I flip it back and forth every 20 seconds).
- It will cook in less than a minute per side. (I flip it back and forth every 20 seconds). You don't want it to burn, but its nice to have some dark bubbles form.
- Once you've cooked the roti, set them aside.
- The rotis are great in the khotu roti dish, but they are also wonderful to eat as is alongside a curry or dal dish.
Supplies
- 2 Tablespoons Coconut oil
- 1 teaspoon black mustard seeds
- 1 small bunch of curry leaves (you can buy them at an Indian supermarket)
- 1 chopped onion
- 2 garlic cloves, minced
- 1 thumbs worth of ginger, minced
- 1 green chilli thinly sliced
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 tomato diced
- 1/3 cup of water
- 1/2 the roti you made earlier (cut into 1 centimeter strips)
- 1/4 of a small cabbage (1 cup shredded)
- 1 large carrot shredded
- 2 spring onions diced
Steps
- Heat the coconut oil until it is very hot (But not smoking).
- Add the mustard seeds and let them fry for 5 seconds, then add the curry leaves for five seconds, followed by the large onion.
- Saute the onions for 2 minutes and then turn the heat down to Medium.
- Add the ginger and garlic and all of the spices. Stir.
- Then add the tomatoes and water. Saute for another minute.
- Then add the cabbage, roti slices, carrots and spring onion, turn the heat to high and fry for one minute.
- Serve with the Dal.
Supplies
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon coriander seeds
- 1 small bunch of curry leaves
- 1 chopped onion
- 2 garlic cloves, minced
- 1 thumbs worth of ginger, minced
- 2 dried red chillies
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 cups red lentils (washed)
- 2 cups water
- 2 cups coconut milk
Steps
- In a large pot, heat the coconut oil.
- Then add in the mustard seeds and coriander seeds followed by the curry leaves.
- Saute the mixture for two minutes on high, then turn to medium and add the rest of the spices.
- Saute for 2 minutes.
- Add the water and coconut milk. Bring to a boil and then simmer for 30-40 minutes or until the lentils are falling apart.
- Add more liquid if it begins to dry out too much.
- Salt to taste.