Heena's Kitchen Diaries: Instant Roti Dhokli OR Vaghareli Rotli

Another Leftover delight of Roti after Paneer Kathi Roll. A Quick-fix, easy, One Pot recipe, Short-cut to your favorite DAL DHOKLI.

This is my Grandmom's quick trick and easy solution to my demand of her lovely Dal Dhokli. We used to go to Rajkot - a small town then, during our summer vacations to visit our maternal family. I have fond memories as a child of this town. Hot summers, sandy roads, fragrant henna tree fences around houses and the lovely food my Grandmom used to make. I love all the food that she makes but Dal Dhokli and fotra moongdal khichdi are just amazing. I used to demand her to make these every alternate day till I stayed there. So she used to make this INSTANT version for me.

This Roti Dhokli OR Vaghareli Rotli is special to me till now. Roti is a everyday staple in Indian household so we have this made daily fresh and sometimes we make more to have it the other morning with our tea in form of khakhra's and many other ways too. I too do make more roti's and make this roti dhokli, my family loves to have this roti variation.

- I make it randomly whenever we have leftover roti's OR purposely on some work loaded days to ease my cooking task.

- It makes a great toddler recipe too, as the roti's are pre-soaked so they become more soft and easy for a toddler to gulp down.

This is a simple and quick recipe, so let's get making it.

You get ready made Tortillas in store nowadays and in various flavors too. Feel free to buy any variety OR use homemade roti's, both work great for this recipe.

INGREDIENTS

few leftover roti's torn into small pieces
water for soaking
ghee
1/2 tsp - mustard seeds
1/2 tsp - cumin seeds
1/4 tsp - turmeric powwder
1/2 tsp - red chilli powder

1/4 tsp - asafoetida
1 tsp - jaggery ( optional ) * add if you want similar flavour to Dal Dhokli, I did not add it.

salt as needed
handfull cilantro leaves chopped ( optional )

wok

PROCEDURE

Just 2 simple steps SOAK - MAKE, relish it hot.

Tear leftover roti's into small pieces.

Soak in adequate water.

Heat a wok, add ghee, mustard seeds, cumin seeds and let it crackle. Add asafoetida and turmeric powder.

Add soaked roti pieces along with water.

Add remaining spices and salt.

Mix well. Add more water if needed. Cover and cook till it starts boiling.

Let it cook properly for few minutes and stir lightly to check the consistency.

Do not stir much as it will become mushy.

We prefer neither too dry nor to liquid consistency. Once done add chopped coriander to garnish and serve hot.

This Instant Roti Dhokli tastes yumm with freshly churned and chilled chaas / buttermilk.