This time I am going to India’s largest state Rajasthan for a taste of its cuisine. Rajasthan is a land of colors and one of the beautiful states of India. Rajasthan has a diverse natural habitat, famous Thar Desert ( Great Indian desert) on the north western part and Aravalli range on north east to south western part. One is dessert and other is fertile land. Jaipur is Rajasthan’s capital. Rajasthan is also a land of palaces and royal forts and beautiful buildings made of sandstones. If you want read more about read from here. Rajasthan is one place in my wish list to visit in India.
Rajasthani cuisine has its roots in the lifestyle of medieval Rajasthan when the chieftains were mainly at war. Usually food items are made in such a way that it could last for several days and also could be eaten without reheating. Scarcity of water and unavailability of fresh green vegetables has impacted their art of cooking. As a result, Rajasthan’s tastiest curries are made using lentils or gram flour/chickpea flour. Dry fruits, spices and yogurt are used in large quantities.
In the desert belt of Rajasthan water usage is in the minimum but they use more milk, buttermilk and clarified butter/Ghee. Dry mango powder is used as substitute for tomatoes; asafetodia is used to enhance the taste in the absence of garlic and onions.
Rajasthani garma masala is one of the spiciest among other Indian counter parts. Famous dishes from Rajasthan are Dal baati and churuma ladoo, Lapsi, Missi roti, ,Balusahi ,Besan-Chakki , Chaavadi, Gatte ka pulao, Papad ki sabji, i, Rajasthani Kadhi, Panchemel dal , Rajasthani bhindi etc. Rajasthan is not only famous for the spicy dishes but also for its sweets, they love to eat sweet before, during and after the meal. Some of the famous Rajasthani sweets are Chruma laddo, Mawa kachori, Ghevar, Malpuas, Rasogulla and Moong Dal Halwa .
Day before yesterday I made missi roti and panchmel dal. One good thing is that there was no prior tested taste bud on these dishes, so this was my first encounter with these dishes. As usual my hubby’s request was that make something palatable, I told him don’t worry I am going to make a tasty dish. I searched the internet for recipes, and there are tons of recipe for missi roti however I settled with this. I used Sanjeev kapoor’s recipe with modifications for making missi roti . I skipped pepper, green chili and onions. Missi roti is the flat bread made with besan/chickpea flour and whole wheat flour or using only chickpea flour. It is spiced with spices such as Ajwain (carom seeds), Shahjeera (caraway seeds) garam masala, red chili powder, anardana seed( dried pomegranate seeds) and coriander leaves. Only thing I found that dough is extremely sticky, you need to drench them with flour while spreading it, otherwise it will stick to the board. Missi roti is tasty when it is consumed warm. To go with missi roti I made panchmel dal.
Panchmel dal is a 5 mixed lentil stew. Since it contains 5 different types of lentils, it is extremely protein packed curry. I used Sanjeev kapoor’s recipe to make Panchmel dal, however reduced the spice content and added garlic which is not in the original. My mom used to add garlic to all the lentil based dishes, saying it is soothing for the stomach, the only exception was sambhar. Five different lentils are cooked and simmered with spices like coriander, red chili powder, green chili ginger garlic paste and cumin powder, it is seasoned with whole cloves, bay leaves, cumin and asafetodia.
Both dishes turned out to be awesome combo. Here goes the recipe.
How I made
For missi roti/ Chickpea flour flat bread
Recipe adapted from Sanjeev kapoor's khana khazana
Besan/chick pea flour: 1 ½ cup + extra for dusting
Whole wheat: 1 ⅛ cup
Water: 1 cup
Salt: ¾ teaspoon or to taste
Ajwain( carom seeds): ¼ teaspoon
Cumin seeds: ½ teaspoon
Shahjeera( caraway seeds): ¼ teaspoon
Garam masala: ¼ teaspoon
Red chili powder: ½ teaspoon
Anardana/dried pomegranate seeds: ½ teaspoon (crushed into fine)
Oil: 1 teaspoon
Coriander leaves: 2 tablespoon (finely chopped)
How I made
In a large bowl mix all the ingredients except water. To this gradually add water and form smooth dough and set aside for 30 minutes.
Pinch out small lemon sized balls from the prepared dough and roll it into thin circle of 6 inch diameter.( make sure to dust the dough with chickpea flour, otherwise it will stick to the board)
Heat tawa or griddle in stove and when it becomes hot. Place the roti and cook for 30 seconds or until you start to see bubbles in the top. Flip and cook the other side for another 30 seconds or until you see brown spots on both sides.
Drizzle little oil on warm paratha and spread one side and keep aside. Place the oil less side of next paratha on the top of it. So that oil will be spread in both sides.
Enjoy with any curry. We enjoyed with Panchmel dal.
Preparation time: 15 minutes+ 30 minutes resting time
Yield: 12 no
Verdict: Yummy
Will you make it again: Yes I Will
For Panchmel dal/ Five lentils spicy stew 
Recipe adapted from Sanjeev kapoor's khana khazana
What you need
Chana dal/ spilt Bengal gram: ⅛ cup
Whole moong dal/ whole green gram: ⅛ cup
Urad dal/ spilt black gram (skinless): ⅛ cup
Toor dal/ spilt pigeon peas: ⅛ cup
Masoor dal/ Whole red lentils: ⅛ cup
Salt: ¾ teaspoon or to taste
Turmeric powder: ¼ teaspoon
Olive oil: 1 tablespoon
Asafetodia: ⅛ teaspoon
Cumin seeds: ½ teaspoon
Whole cloves: 4 no
Bay leaves: 1 no
Dried red chilies: 2 no (halved into two)
Roasted cumin powder: ½ teaspoon
Coriander powder: ¼ teaspoon
Red chili powder: ¼ teaspoon
Garam masala powder: ½ teaspoon
Tomatoes: 1 no
Green chili –ginger garlic paste: 2 teaspoon
Coriander leaves: 1 tablespoon
Water: 3 cup
How I made
Wash and soak lentils for about 4 hours and pressure cook them with 2 cup of water for 6 whistles. It takes about 30 minutes and set aside.
In the mean time grind green chili, ginger and garlic into a fine paste set aside.
In a thick bottom pan add oil and heat cumin seeds, whole cloves, halved red chilies, bay leaves and asafetodia. When cumin seeds start splutter add green chili-ginger-garlic paste and fry for 2 minutes. To this add dry chili powder, turmeric powder cumin powder, coriander powder and garam masala and tomato and fry for another 2 minute or until tomato gets soft. To this add cooked dal, rest of water and salt for 6 minutes or until flavors gets blend in. Finally add chopped coriander leaves and switch of the flame.
Enjoy with warm Missi roti.
Preparation time: 45 minutes
Yield: 3 serving
Verdict: Yummy
Will you make it again: yes I will
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Hema Mahen says
First visit here... rotis and stew nice combo...lovely blog 🙂
RAKS KITCHEN says
I have heard a lot abt missi roti, but the panchmel is so new to me,sounds like a yummy!
chitraj.hegde says
wow/,,the rooti looks just great....loved it..even the curry seems yummy...
Jaisy James says
adipoli ayittundallo. njan office il ithiri busy ayi poyi last 2 weeks enthayalum inium active akum.
Usha says
Looks fantastic, makes me want to try this rightaway !
Faith says
What a great meal! I looks satisfying and delicious and I would love to enjoy this for dinner tonight!
michelangelo in the kitchen says
I've got to make missi roti! This is great bread. A wonderful combination for any stew, i have to say. Thanks for this tasty tasty combo treat! Cheers!
garlutti says
HI SWATHI...It is very interesting story JAIPUR,customs of a people and sweets .Missi Roti curious with chickpea flour,I do not know ajwain, panchmel ,shahjeera. curious 5 classes da lentils ..Thanks for sharing hugs MARIMI
HGourmet Foodie says
I always love to taste an authentic misi roti.. i can feel the freshness from the pics.. I just want to dip it in that dhal curry and have it with a hot chai:)
Viki's Kitchen says
I have not tasted much of Rajasthani food. But a few times in restaurants and admire it a lot. Thanks for the anecdote. Now I understand the history behind their food. Love this missi roti and 5 dhal curry. You made it wonderfully. Wanna try it soon.
Mexico in my kitchen says
I wish, i could just grab that roti with butter and dip into the lentil dish. I love the combination of spices.
Thanks for sharing!
G.Pavani says
Missi roti looks delicious ..i too have made this along back..
El Oteador de los Mercados says
These loaves are perfect to enjoy this dish so tasty. Here you can not buy many of these ingredients. Will require a similar recipe
Sushma Mallya says
Lovely Combo 🙂
garlutti says
Great combo, looks very inviting. I love to know about Indian´s largerst state Rajasthan.
Priti says
That platter looks so yum dear....
Kurinji says
Healthy and yummy rotti...
kurinjikathambam
Event: Healthy Recipe Hunt
Pushpa says
Missi Roti looks delicious Swathi..
Curry Leaf says
Excellent and authentic combo. Love ur clicks Swathi.
Kalpana Sareesh says
Awesome combo i love both ...
Reshmi Mahesh says
Perfect combination...
? says
Looks delicious; prompts one to try!
PALATABLE says
Great combo and looks very tasty!
http://treatntrick.blogspot.com
Preety says
great combo..love the last click
Claudia says
Your recipes always look so yummy and tempting, beautifully photographed. I would probably gain 100 lbs. traveling through India.
Hamaree Rasoi says
Hi Swathi
Missi Roti and dal looks so delicious and mouthwatering. All the best for your trip to Rajasthan.
Deepa
Hamaree Rasoi
Torviewtoronto says
superb combination
Malar Gandhi says
Awesome spread, loved those clicks and step by step pictures. Beautiful work, just delicious.
Renata says
Swathy, as always, you're making me drool! That looks fantastic!
Angela says
This looks very hearty and tasty.
SpicyTasty says
Swathi,
Roti looks very inviting!!
Shanavi says
Perfect combo Swathi..very comforting dinner for me..
kothiyavunu.com says
wow..sounds great swathi..healthy too.
Panchpakwan says
Wow Swathi such delicious spread..Loved it.
Peggy says
Those rotis really make me want to run out and get some chickpea flour right this instant!
Chow and Chatter says
great roti and so want to visit Rajastan never seem to have time when we go to India always at wedding times!
Rachu says
Wow swathi.. great pictorial.. i love those rotis.. perfectly rolled up and super duper yummy curry
ammaandbaby.blogspot.com/
Miriam says
If only I could sneak into your kitchen for a day and enjoy your fine food first hand! Perfect meal! Miriam@Meatles Meals For Meat Eaters
Suman Singh says
wow, that platter of food makes me hungry..nice visual treat to my eyes..yummy!
divya says
Gorgeous and super delicious roti and dal..
Yummy Team says
Missi rotis and dal looks awesome, Swathi..Ethu vare taste cheythittilla, pakshe kandal ariyam super-tasty annenne..
sinfullyspicy.com says
Yummy meal Swathi....I love rajasthani cuisine too
Priya says
Roti and dal makes me hungry, sooo tempting..
kitchen queen says
hmmmmmmmmmmm! what a heavenly combo.I am drooling here.can I grab one missi roti and some panch ratna dal and have a nice tasty treat?
Joanne says
I've had some chickpea flour in my cabinet forEVER that I need to use! Perfect recipe!