If there is one thing I would want to avoid in the kitchen, it is to make rotis…..now, don’t get me wrong….we have them every day for at least one meal….but the process of making the roti is always something that I ponder over…. Blame it on my rice eating / craving genes if you want! That being said…..i love eating rotis….scooped up with some spicy side dish or dipped into yummy dals…..stuffed paranthas never made frequent appearances at our table….but besan roti or atleast this is what we call it at home did…. i have no idea how or where my mother came upon this recipe, but she made it and we took to it big time…..what the recipe did in turn, was simplify many breakfast and dinner times….This is one of my favourite rotis….quick to rustle up, filling, nutritious and hits all the right taste buds….
Besan roti is very similar to an omelette smeared over a chappati but I guess this is the vegetarian version…..the besan and spice batter is more like a bhajjia / fritter batter…..the roti is cooked till 2/3 rd done and the batter smeared over one side and then cooked again…..i like to have it done crisp….it is best with some chilled yoghurt and spicy pickle on the side…..we had ours with avakkai.
To make Besan Roti to Serve 2
Chappati dough to make 5-6 rotis (1 ½ cups whole wheat flour kneaded with water to make a pliable dough)
For the besan batter
3-4 T besan (chickpea flour)
2 T finely chopped onion
1 t finely chopped green chilly
¼ t chilli powder
Salt to taste
1 T finely chopped fresh coriander leaves
Mix all the ingredients for the batter with 2/3 cup water. Mix till well blended and lump free. Add a little more water if required. The batter should be as thick as dosa / pancake batter
Roll out the rotis and cook on both sides till 2/3 done on a hot griddle on medium heat.
Smear about 2 T of the besan batter on one side of the roti and turn it over. Cook for about ½ a minute or till the batter is cooked through. Add few drops of oil at this stage on both sides of the roti.
Make sure to cook the rotis on a medium flame / heat, else the rotis will burn.
Serve piping hot with chilled yoghurt and pickle or sauce or chutney.