Dahiwali Roti | Roti in Seasoned Yogurt

I love Seyal Phulka. There was a time when I used to prepare extra chapathis to make this dish. Then all of a sudden it vanished from our repertoire for no reason at all. I remembered this fact when I saw this recipe at Tarla Dalal's site and I knew I missed my favorite dish all these days .

The similarity between the dish I am posting today and the Seyal Phulka is that both use left over chapathis. And the similarity ends there. The main difference is that Seyal Phulka uses a tomato base and this recipe uses a buttermilk base.

So this dish which I had for breakfast today morning seemed very apt for the theme for Blogging Marathon #30, with the theme - 'Cooking with curds'. It is really very simple and takes just 5 minutes to put together if you have left over roti / chapathi.

I used :
Adapted from : Tarla Dalal's recipe

Chapathi / Roti - 3, torn into bite sized pieces
Fresh buttermilk-2 cups
Turmeric powder - a pinch
Sambar powder- 2 teaspoons
Mustard sedds- 1 teaspoon
Gram dhal- 1 teasoon
Urad dhal - 1 teaspoon
Curry leaves- a few
Oil- 1 tablespoon
Salt to taste.

  1. Heat oil in a pan and pit in mustard seeds, gram dhal, urad dhal,curry leaves.
  2. When the mustard pops, put in the chapathi pieces. Saute for a minute.
  3. Add the buttermilk, turmeric powder, salt, sambar powder, mix gently and bring to a boil.
  4. Remove from heat and serve hot.

Note :

Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#30

Bon Appetit...

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