Makki ki Roti or Tamatar Khajur ki Chutney

About Makki ki Roti or Tamatar Khajur ki Chutney

Ingredients

• Makki ki roti
• Cornmeal (makai ka atta) 2 cups
• Salt 1 pinch
• Oil 3 tsps + to cook
• White butter as required
• Tamatar khajur ki chutney
• Tomatoes, finely chopped 1½ cups
• Dates, seeded and finely chopped 6 to 7
• Oil ½ tbsp
• Dried red chillies 2 to 3
• Mustard seeds ½ tsp
• Salt to taste
• Red chilli powder ½ tsp
• Fresh coriander leaves, chopped 1 tbsp + to garnish

How to Make Makki ki Roti or Tamatar Khajur ki Chutney (Stepwise Photos)

Method

1. To make makki ki roti, take cornmeal in a mixing bowl and add a pinch of salt and 2 tsps oil and mix well. Add enough warm water and knead into a dough. Add 1 tsp oil and knead again.
2. Heat ½ tsp oil on a non-stick tawa. Take a small portion of the dough between your two palms and pat with your fingers to a slightly thick roti. Place this roti on the tawa and cook, turning sides till it is even cooked and lightly browned on both sides. Make more rotis similarly.
3. Place them on serving plates, place a dollop of white butter on each roti and serve hot.
4. To make tamatar khajur ki chutney, heat oil in a non-stick pan, add dried red chilies and mustard seeds and saute till the seeds splutter.
5. Add tomatoes and salt and saute till they become pulpy. Add red chilli powder and cook for some more time.
6. Add ¼ cup water and mix well. Cover and cook till the mixture thickens. Add dates and cook till done they blend well with the tomatoes.
7. Transfer into a serving bowl, garnish with coriander leaves and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps