Multi Grain Roti with Amma’s Tomato Soup

For day 3 of Blogging marathon, I made these simple rotis with a combination of different flours. I guess you can use any combination of flours to make these healthy rotis. I used atta (whole wheat flour), soy, besan (chickpea flour) and jowar flours.

Multi Grain Roti with Amma’s Tomato Soup

What did I learn: Sky is the limit for making Rotis.

For day 3 of Blogging marathon, I made these simple rotis with a combination of different flours. I guess you can use any combination of flours to make these healthy rotis. I used atta (whole wheat flour), soy, besan (chickpea flour) and jowar flours. What did I learn: Sky is the limit for making Ro...

Multi Grain Roti

Summary

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  • Coursebreads
  • Cuisinenorth indian
  • Yield8~10 Roti s 8~10 Roti
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M
  • Passive Time30 minutes

Ingredients

Atta (Chapathi flour)
2cups
Besan
½ cup
Soy flour
¼ cup
Jowar flour
¼ cup
Salt
½ tsp
Oil/ Ghee – as needed

Steps

  1. Sift flours and salt together in a large mixing bowl. Add warm water, little at a time, to the flour and mix and knead into smooth dough. Knead for about 5-8 minutes.
  2. Cover with plastic wrap, damp paper towel or kitchen towel and rest for 20-30 minutes. Divide the dough into 8-10 equal parts.
  3. Roll each dough ball into 5-6” disc.
  4. Cook on pre-heated skillet (tawa) until brown spots are formed on both sides, about 2 minutes per side. Spread oil or ghee while cooking for added flavor (optional).

Serve hot with my Mom’s tomato soup. This is not your typical tomato soup; I’m even not sure why my Mom calls this a soup. It is actually tomato curry thickened with rice flour, it tastes great with rotis or puri. Only change I made is to add some tomato paste to jazz up the bland tomatoes we get here and to give the curry some more tomatoey flavor.

Multi Grain Roti with Amma’s Tomato Soup
For day 3 of Blogging marathon, I made these simple rotis with a combination of different flours. I guess you can use any combination of flours to make these healthy rotis. I used atta (whole wheat flour), soy, besan (chickpea flour) and jowar flours. What did I learn: Sky is the limit for making Ro...

Amma's Tomato Soup:

Summary

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  • Courseside dish
  • Cuisineandhra
  • Yield4 servings 4 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Tomatoes – medium, chopped
4
Onion – medium, chopped
1
Green chilies – slit vertically
2
Tomato paste
1tbsp
Red chili powder (or to taste)
½ tsp
Garam masala
½ tsp
Turmeric
¼ tsp
Rice flour
2tsps
Sugar
1tsp
Salt
to taste
For tempering:
Chana dal
½ tsp
Urad dal
½ tsp
Mustard seeds
½ tsp
Cumin seeds
½ tsp
Curry leaves
6-8

Steps

  1. Heat 1tbsp oil in a sauté pan; add the tempering ingredients and once the seeds start spluttering, add onions, green chilies and sauté until the onions are lightly browned.
  2. Add tomato paste and chopped tomatoes, cover and cook on medium flame until the tomatoes turn mushy.
  3. Next add turmeric, red chili powder, garam masala, sugar and salt. Cook for 2 minutes.
  4. Whisk rice flour with ¼ cup of water, making sure that there are no lumps.
  5. Add the slurry to the tomatoes and cook until the curry starts to simmer and thicken, should take another 2-3 minutes. Garnish with coriander leaves and serve.
Multi Grain Roti with Amma’s Tomato Soup

Lets see what my fellow marathoners BM#4 have been cooking up today.

Diabetes Diet/Management: Kamalika, Smitha, Suma

Kid Friendly Recipes: Anusha, Cool Lassi(e)

Seven Days of Soup:Priya Suresh

Seven Days of Indian Bread:Jayasree

Seven Days of Cakes:Priya Vasu

Seven Days of Preserves: Gayathri Kumar, Vaishali

30 Minutes Meals: Priya Mahadevan, Srivalli

Multi Grain Roti with Amma’s Tomato Soup
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