Doli Ki roti- Traditional Indian Bread- Fermented, stuffed and fried.

Doli Ki roti- Traditional Indian Bread- Fermented, stuffed and fried.Prepared with homemade yeast made from scratch.Popular in north India.

A whole wheat fermented bread /Roti, activated with an age old and traditional recipe of homemade yeast. The ingredients which make the yeast, give the entire flavor to the bread and take the taste of the bread to just another level. In my family these breads are just to die for. A heirloom recipe from my maternal grandmother and it still connects all of us together. It’s like a strong bond.

A heirloom recipe from my maternal grandmother and it still connects all of us together. It’s like a strong bond.

Wherever, in whichever house they are prepared, they just travel automatically, with no prior invitation or demand, as the aroma and the whisper of their mere preparation brings the whole family together on the Table. The telephone starts ringing and the messages begin to pour in.They bring a smile on everyone’s face and happiness flows throughout the family, that Yes! It’s Doli Time.

It’s Doli Time.

You may have an idea by now, what importance these breads carry. As I write this post too, I have a big smile on my FACE, as I feel a sense of achievement that I cracked it after all! These Roti’s/Breads were not everyone’s cup of tea. Earlier, only my maternal grandmother and then my aunts and my mother had tried their hands on preparing these pieces of sheer Bliss.

But we always heard, that these are very tough to make as the yeast is a tricky baby and has its own mood swings. If the baby is not in a good mood, you may just have to do without eating then.

 

But obviously, the grandma’s never went wrong. It used to sound like a monster shell which gives these eggs only once you please them and pamper them enough.

when I threw the Idea of trying my hands on these Roti’s, everyone was shocked and in doubt if I really will be able to crack it.And am so happy today, that I am taking this old, traditional and tough recipe forward. It’s going to be alive forever and ever.

And am so happy today, that I am taking this old, traditional and tough recipe forward.

Because of its tough and tricky preparation, it’ll not be a forgotten and LOST recipe anymore. Before deciding to blog this recipe, I searched everywhere on the web.

But I couldn’t find any complete authentic recipe of this Bread anywhere. This was another reason, I decided to publish it, as this very special recipe has to be there for reference and it should not be lost in the old books forever.

I feel so glad to introduce all of you to this recipe and I’ll be happy if someone tried and relished it as much as we do.

Do write to me if you try, as it really means a lot.

Here’s how to make these Breads: Recipe box down ->

Doli Ki Roti -Homemade yeast Indian Bread stuffed with lentil

For First water to create yeast: [A]: moti illaichi/black cardamom, Saunf/fennel seeds, chana dal, khus khus / poppy seeds, sugar, water (I glass =250 ml),

For Yeast: [B]: whole wheat flour,

For Roti/ Bread: [C]: flour/Whole wheat flour, Sugar, Salt, Oil, serving spoon/1/4th Oil, Prepared yeast, Warm water to knead the flour,

For the filling: [D]: chana Dal, Salt, Red chili powder (degi mirch) . or to taste, Coriander powder ., Garam masala powder ., Water, Turmeric th ., Crushed ginger, I onion finely chopped,

Preparation of Yeast Step 1: Take a sauce pan and add 2 glass water in it.Now, put this on flame and bring to a boil. As soon as it starts boiling, add the (A) ingredients to it.

Immediately cover simmer and let it boil up till 2 boils .This will just take two minutes. Just keep the flame on only for next 2 minutes and switch off the flame .Let it remain covered.Now,wrap this pan in two fold in some warm cloth or blanket and keep at the warmest place of your house. T

his shall remain there covered for next 24 hrs.Remember,if you have made this in the morning at 9 A.M then don’t open it before next day morning 9 a.m. Preferably,prepare the water early morning only ,so that when you take it out you have a bit of time at hand to prepare the yeast.;

Preparation of Yeast Step 2: After 24 hrs. Take the water out. The water should look frothy. If there is no froth, then the water was not prepared well and it is not useful to prepare yeast. Discard the water and make again. If you see some bubbles on the top and a little froth, then the water if ready and you may proceed with making of your yeast.;

Now, Sieve the water in another bowl with a lid. In this water, add 3 tbsp. flour (B) and mix well. The batter should be like a pancake batter. Not very thick and not very liquidy.Just flowy.Now, cover it again and keep the bowl again in two folds in the blanket and keep it in the warm place again for next 3 hours. Please make a note of the time here, as you need to check the yeast after 3 hours precisely.;

After 3 hour check your yeast. It it’s all bubbly and frothy, and then voila your yeast is ready. Now, you may proceed with your dough.; Preparation of Dough: Take the prepared yeast and take out ½ cup for next use. Put the rest of the yeast mixture in a bowl and add the (C) ingredients in the bowl except water and knead the dough. Add water gradually to knead the dough. The dough should be like a chapati dough, not too hard and not too soft just ok. Now, knead it till smooth.

Please use warm water only to knead the dough, so it rises nicely. This dough should triple in size to make roti’s/bread. Keep the covered again, wrapped in the blanket in the same spot for another 3 hours to rise. Check after 3 hours, if the dough is ready take out, if not just keep for another half an hour.; Don’t keep it for too long, as it would make the dough sour and kill the taste of the bread/roti.;

Making the filling: To prepare the filling first wash the chana dal nicely to remove impurities. Now, in a pressure cooker add dal, salt, turmeric powder, ginger and water and cook till done. Cook for 1 whistle on high. Then simmer and cook again for 1 whistle. Then switch off the flame and let it sit till the pressure releases automatically.

The dal should be cooked. Just in case you have a little water lying in the base then sieve it and let it cool and dry a bit.; Once the dal has cooled then add all the spices and onion. Mix well and keep aside.;

Frying the Roti’s /Breads:Take the flour out. Heat oil in a deep pan/wok/kadhai. Heat on full flame once hot, reduce the flame to medium. The roti’s should be fried on slow-medium heat to ensure they cook well till the Center. These are fermented breads/roti so they rise as put through heat.Take a big ball of flour, little more that you take for a paranthas as the dough is soft and to keep the filling intact inside we need a bit of flour to cover and also these breads are served as big as the size of your hand. You may although try a smaller version to begin with.;

Make an indent in the Centre, put 2 tbsp. filling and close the mouth of the ball softly.Now, start rolling the ball flat between your palms. Please remember these roti’s are to be made with your hands only. The dough is soft and a rolling pin with just break the bread .You may use a little dry flour if you find the dough too soft to handle.; Make one and put to fry on medium flame .Keep turning on both sides to ensure even cooking.

Also meanwhile you can make the next one.; Like this fry all the roti’s and keep aside.; These breads/roti’s can be stored in the fridge for a week and in the freezer for about 15-20 days.; We have these with curd or just like that. Find your favorite and enjoy these yummy traditional Doli Ki roti’s with a hot cup of Tea!

Note: The ½ cup yeast mix which we had kept separately can be used to make another batch of yeast and more Roti’s subsequently. Just add some more flour and warm water to activate it for another three hours and use to ferment the dough as mentioned above.

If any doubts, do get in touch with me .Your messages are always welcome.

Print Recipe

Doli Ki Roti -Homemade yeast Indian Bread stuffed with lentil

Doli Ki roti- Traditional Indian Bread- Fermented, stuffed and fried.

Course

appetizer, breads, snack

Cuisine

north indian

Prep Time

30 minutes

Cook Time

20 minutes

Passive Time

1800 minutes

Servings

servings

Ingredients

For First water to create yeast: [A]

• 12 cardamom moti illaichi/black
• 1/2 cup Saunf / fennel seeds
• 1/2 cup chana dal
• 1/2 cup poppy seeds khus khus /
• 1/2 cup sugar
• 2 glass water (I glass =250 ml)

For Yeast: [B]

• 3 - 4 tsps whole wheat flour .

For Roti/ Bread: [C]

• 4 cups flour / Whole wheat flour Whole wheat
• 2 tsps sugar .
• 1 tsp salt .
• yeast Prepared
• water flour Warm to knead the

For the filling: [D]

• 2 cups chana dal
• to taste salt
• 1 tsp chili powder Red (degi mirch) . or to taste
• 2 tsps coriander powder .
• 1/2 tsp garam masala powder .
• 1 cup water
• 1/4 tsp turmeric
• 2 inchs ginger Crushed
• 1 onion I finely chopped

Course appetizer, breads, snack Cuisine north indian Prep Time 30 minutes Cook Time 20 minutes Passive Time 1800 minutes Servings servings Ingredients For First water to create yeast: [A] 12 cardamom moti illaichi/black 1/2 cup Saunf / fennel seeds 1/2 cup chana dal 1/2 cup poppy seeds khus khus / 1/2 cup sugar 2 glass water (I glass =250 ml) For Yeast: [B] 3 - 4 tsps whole wheat flour . For Roti/ Bread: [C] 4 cups flour / Whole wheat flour Whole wheat 2 tsps sugar . 1 tsp salt . yeast Prepared water flour Warm to knead the For the filling: [D] 2 cups chana dal to taste salt 1 tsp chili powder Red (degi mirch) . or to taste 2 tsps coriander powder . 1/2 tsp garam masala powder . 1 cup water 1/4 tsp turmeric 2 inchs ginger Crushed 1 onion I finely chopped

Instructions

1. Preparation of Yeast Step 1: Take a sauce pan and add 2 glass water in it.Now, put this on flame and bring to a boil. As soon as it starts boiling, add the (A) ingredients to it.Immediately cover simmer and let it boil up till 2 boils .This will just take two minutes. Just keep the flame on only for next 2 minutes and switch off the flame .Let it remain covered.Now,wrap this pan in two fold in some warm cloth or blanket and keep at the warmest place of your house. This shall remain there covered for next 24 hrs.Remember,if you have made this in the morning at 9 A.M then don't open it before next day morning 9 a.m. Preferably,prepare the water early morning only ,so that when you take it out you have a bit of time at hand to prepare the yeast.
2. Preparation of Yeast Step 2: After 24 hrs. Take the water out. The water should look frothy. If there is no froth, then the water was not prepared well and it is not useful to prepare yeast. Discard the water and make again. If you see some bubbles on the top and a little froth, then the water if ready and you may proceed with making of your yeast.
3. Now, Sieve the water in another bowl with a lid. In this water, add 3 tbsp. flour (B) and mix well. The batter should be like a pancake batter. Not very thick and not very liquidy .Just flows down. Now, cover it again and keep the bowl again in two folds in the blanket and keep it in the warm place again for next 3 hours. Please make a note of the time here, as you need to check the yeast after 3 hours precisely.
4. After 3 hour check your yeast. It its all bubbly and frothy, and then voila your yeast is ready. Now, you may proceed with your dough.
5. Preparation of Dough: Take the prepared yeast and take out xbd cup for next use. Put the rest of the yeast mixture in a bowl and add the (C) ingredients in the bowl except water and knead the dough. Add water gradually to knead the dough. The dough should be like a chapati dough, not too hard and not too soft just ok. Now, knead it till smooth. Please use warm water only to knead the dough, so it rises nicely. This dough should triple in size to make rotis/bread. Keep the covered again, wrapped in the blanket in the same spot for another 3 hours to rise. Check after 3 hours, if the dough is ready take out, if not just keep for another half an hour.
6. Don't keep it for too long, as it would make the dough sour and kill the taste of the bread/roti.
7. Making the filling: To prepare the filling first wash the chana dal nicely to remove impurities. Now, in a pressure cooker add dal, salt, turmeric powder, ginger and water and cook till done. Cook for 1 whistle on high. Then simmer and cook again till 1 whistle (pressure cooker). Then switch off the flame and let it sit till the pressure releases automatically. The dal should be cooked. Just in case you have a little water lying in the base then sieve it and let it cool and dry a bit.
8. Once the dal has cooled then add all the spices and onion. Mix well and keep aside.
9. Frying the Rotis /Breads:Take the flour out. Heat oil in a deep pan/wok/kadhai. Heat on full flame once hot, reduce the flame to medium. The rotis should be fried on slow-medium heat to ensure they cook well till the Center. These are fermented breads/roti so they rise as put through heat.Take a big ball of flour, little more that you take for a paranthas as the dough is soft and to keep the filling intact inside we need a bit of flour to cover and also these breads are served as big as the size of your hand. You may although try a smaller version to begin with.
10. Make an indent in the Center, put 2 tbsp. filling and close the mouth of the ball softly.Now, start rolling the ball flat between your palms. Please remember these rotis are to be made with your hands only. The dough is soft and a rolling pin with just break the bread .You may use a little dry flour if you find the dough too soft to handle.
11. Make one and put to fry on medium flame .Keep turning on both sides to ensure even cooking. Also meanwhile you can make the next one.
12. Like this fry all the rotis and keep aside.
13. These breads/rotis can be stored in the fridge for a week and in the freezer for about 15-20 days.
14. We have these with curd or just like that. Find your favorite and enjoy these yummy traditional Doli Ki rotis with a hot cup of Tea! Note: The 1/2 cup yeast mix which we had kept separately can be used to make another batch of yeast and more Rotis subsequently. Just add some more flour and warm water to activate it for another three hours and use to ferment the dough as mentioned above. If any doubts, do get in touch with me .Your messages are always welcome.

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