Dashmi Roti ( Sweet )
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 33724 times
When a dash of jaggery is added to whole wheat flour dough, you get this mouth-watering Dashmi Roti (Sweet)! This ever-popular Maharashtrian roti is just mildly sweet, so you can have enough of it to make a complete meal with lemon pickle and black chana usal. As the dough is bound together by the jaggery, a bit of oil, milk and water, this roti stays good for three days, and you can safely carry it along when travelling. Make sure you use good quality of ghee when cooking these rotis to get the authentic flavour and texture.
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using aprox. ¼ cup of water.
- Divide the dough into 4 equal portions and roll out each portion into a 200 mm. (8") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using ghee, till it turns golden brown in colour from both the sides.
- Serve hot or cold.
Nutrient values (Abbrv) per roti
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