Doli ki roti | How to make Doli ki roti

By Aditi Bahl  |  11th Jul 2016  |  
4.5 from 4 reviews Rate It!
  • Photo of Doli ki roti by Aditi Bahl at BetterButter
Doli ki rotiby Aditi Bahl
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About Doli ki roti Recipe

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.

Doli ki roti is a delicious dish which is liked by people of all age groups. Doli ki roti by Aditi Bahl has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Doli ki roti at many restaurants and you can also prepare this at home. This authentic and mouthwatering Doli ki roti takes 1800 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Doli ki roti is a good option for you. The flavour of Doli ki roti is tempting and you will enjoy each bite of this. Try this Doli ki roti on weekends and impress your family and friends. You can comment and rate the Doli ki roti recipe on the page below.

Doli ki roti

Ingredients to make Doli ki roti

  • For First water to create yeast: [A]
  • 12 moti illaichi/black cardamom
  • ½ cup Saunf/fennel seeds
  • ½ cup chana dal
  • ½ cup khus khus / poppy seeds
  • ½ cup sugar
  • 2 glass water (I glass =250 ml)
  • For yeast: [B]
  • 3-4 tsp. whole wheat flour
  • For Roti/ Bread: [C]
  • 4 cup flour/Whole wheat flour
  • 2 Tsp. sugar
  • 1 tsp. salt
  • oil to fry
  • 1 serving spoon/1/4th cup oil
  • Prepared yeast
  • Warm water to knead the flour
  • For the filling: [D]
  • 2 cups chana dal
  • salt to taste
  • Red chili powder (degi mirch) 1 tsp. or to taste
  • coriander powder 2 tsp.
  • Garam masala powder ½ tsp.
  • water 1 cup
  • turmeric 1/4th tsp.
  • Crushed ginger 2 inch
  • I onion finely chopped

How to make Doli ki roti

  1. Preparation of Yeast Step 1: Take a sauce pan and add 2 glasses 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 .
  2. 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.
  3. 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 9a.m.
  4. 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.
  5. 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.
  6. 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.
  7. Now, Sieve the water in another bowl with a lid. In this water, add 3 tbsp. flour and mix well. The batter should be like a pancake batter. Not very thick and not very liquidy.Just flowy
  8. .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.
  9. 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.
  10. Preparation of Dough:
  11. 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.
  12. The dough should be like a chatpati 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.
  13. 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 3hours to rise.
  14. 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.
  15. Making the filling-
  16. 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.
  17. 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.
  18. Once the dal has cooled then add all the spices and onion. Mix well and keep aside.
  19. Frying the Roti’s /Breads:
  20. 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 Centre. These are fermented breads/roti so they rise as put through heat.
  21. 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.
  22. These breads are served as big as the size of your hand. You may although try a smaller version to begin with.
  23. 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.
  24. 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.
  25. 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.
  26. 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.
  27. 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!

My Tip:

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 .

Reviews for Doli ki roti (4)

Pary Sharma3 years ago

my mom too makes Doli wali roti with stuffing of chnna dal... yummmmm

Shailja Madan4 years ago


Supriya Bhatia4 years ago

Hey Aditi.. This is our family s hot favourite... My mom makes this n have been in family from past generation s.... Is your family from Multan? So happpyyy to see this recipe...

Tikuli Dogra4 years ago

A favorite :)

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