Panchmel Roti

About Panchmel Roti

Ingredients

• Whole wheat flour (gehun ka atta) 1 cup
• Gram flour (besan) ½ cup
• Spring onions, chopped 2
• Fresh fenugreek leaves, chopped 2 tbsps
• Carrot, grated 3 tbsps
• Potatoes, boiled, peeled and mashed 1½ cups
• Green chillies, finely chopped 2 tsps
• Yogurt ½ cup
• Cumin powder 1½ tsps
• Peanut powder 2 tbsps
• Turmeric powder ½ tsp
• Salt to taste
• Sunflower oil as required

How to Make Panchmel Roti (Stepwise Photos)

Method

1. Put whole wheat flour, gram flour, spring onions, fenugreek leaves, carrot, potatoes, green chillies, yogurt, cumin powder, peanut powder, turmeric powder and salt in a mixing bowl and mix well. Add sufficient water and knead into dough. Cover with a damp muslin cloth and rest for a while.
2. Divide into equal portions and roll each portion into rotis.
3. Heat a non-stick tawa, place one roti at a time on it and cook, turning sides and basting with oil till both sides are evenly cooked, crisp and golden.
4. Transfer them onto individual serving plates and serve hot.

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