Name: Rajasthani Mogar Roti/Moongadi recipe by Priya Suresh at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 1 cup yellow moong dal; 2 cups Wheat flour; 1 tsp Red chilly powder; 1/4 tsp Turmeric powder; 1 pinch Asafoetida powder; 2 tbsp Oil for kneading; Water; Salt to taste; oil for cooking

ABOUT Rajasthani Mogar Roti/Moongadi RECIPE

Mogar roti is extremely crispy, you may carry these while travelling, they stay perfect for a long time. Slow cooking the rotis gives it a crispy texture, serve along with pickle or simply with a spicy curry. Since these rotis are very crispy, you can munch them as snacks also.

Ingredients Serving: 4

1 cup yellow moong dal
2 cups Wheat flour
1 tsp Red chilly powder
1/4 tsp Turmeric powder
1 pinch Asafoetida powder
2 tbsp Oil for kneading
Water
Salt to taste
oil for cooking

Instructions

Soak the yellow moong dal in enough hot water for 1-2 hours, drain the water from soaked yellow moong dal.
Take the dal in a bowl, add wheat flour, chilly powder, turmeric powder, asafoetida,oil and salt, gradually add water and knead everything slowly to make a soft dough.
Divide them into 4 balls and roll them with a rolling pin as thin rotis.
Heat a tawa and place the rolled roti on it, once they gets cook well , flip and cook the other side , drizzle oil as needed.
Press the roti well with a ladle so that they get little crispy. keep the flame medium to make the roti crispier.
Repeat the same process with the remaining balls.
Serve with pickle or spicy curry for meal or else for snacks.

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