Vaghareli Roti
Top Rated Recipe
Key Details:
prep time: 10 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Korean
Key Ingredients:
Leftover rotis
Asafoetida
Mustard seeds
Dried red chillies
Cumin seeds
Curry leaves
Turmeric powder
Roasted peanuts
Fresh coriander leaves
Green chilllies
Lemon juice
Chaat masala
About Vaghareli Roti
Table of Contents
Tempered leftover
rotis make a tasty snack that can be enjoyed with cups of hot tea
- Leftover rotis, cut into small pieces 8 to 10
- Oil 2 tbsps
- Mustard seeds ¼ tsp
- Asafoetida 1 pinch
Step 1. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, red chillies, cumin seeds, curry leaves, chapatti pieces, turmeric powder and salt and mix well.
Step 2. Add peanuts, coriander leaves, green chillies, lemon juice and mix well. Add chaat masala and mix well.
Read MoreIngredients
- Leftover rotis, cut into small pieces 8 to 10
- Oil 2 tbsps
- Mustard seeds ¼ tsp
- Asafoetida 1 pinch
- Dried red chillies, broken 2
- Cumin seeds ¼ tsp
- Curry leaves 5 to 6
- Turmeric powder ¼ tsp
- Salt to taste
- Roasted peanuts 2 tbsps
- Fresh coriander leaves, chopped 1 tbsp
- Green chillies, chopped 1 tsp
- Lemon juice 1 tbsp
- Chaat masala 1 tsp
How to Make Vaghareli Roti (Stepwise Photos)
Method
- Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, red chillies, cumin seeds, curry leaves, chapatti pieces, turmeric powder and salt and mix well.
- Add peanuts, coriander leaves, green chillies, lemon juice and mix well. Add chaat masala and mix well.
- Transfer into a serving dish and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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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
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