Doli Ki Roti -Homemade yeast Indian Bread stuffed with lentil
Doli Ki roti- Traditional Indian Bread- Fermented, stuffed and fried.
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
20minutes 1800minutes
Servings Prep Time
6servings 30minutes
Cook Time Passive Time
20minutes 1800minutes
For First water to create yeast: [A]
For Yeast: [B]
For Roti/ Bread: [C]
For the filling: [D]
  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.