Vaghareli Roti

About Vaghareli Roti

Ingredients

• 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

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.
2. Add peanuts, coriander leaves, green chillies, lemon juice and mix well. Add chaat masala and mix well.
3. 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