I love dal based rotis for my dinner, two days back i quickly prepared this super spongy,easy breezy healthy chappathis with a combination of both cooked yellowsplit moongdal and cooked whole green moongdal.Eventhough the colour of this chappathi was bit dull,tastewise it was absolutely marvellous,super soft and prefect for a nutritious evening dinner.
I simply spiced my chappathi with freshly grounded pepper powder and garam masala powder,i simply served this chappathi simply with thick curd and any pickle for our dinner. An excellent protein rich rotis to enjoy without any hesitation.These healthy chappathis goes to Kalyani'sMagic Mingle,Ramadan Friendly Recipes by Halal foodie & to my event Healthy Diet-Cooking with Whole grains hosted by Jaya.
2cups Wheat flour
1/4cup Cooked split moongdal
1/4cup Green moongdal (cooked)
2tbsp Pepper powder
1tbsp Garam masala powder
Salt
Warm water (as per need)
Take the wheat flour,pepper powder,garam masala powder and salt in a large bowl, meanwhile grind both the moongdal as fine paste.
Now add the grounded paste,warm water as per need to the flour, knead everything as soft and stiff dough.
Make medium sized balls from the dough and roll as thin circles with a rolling pin.
Heat a tawa, drop the rolled chappathis and drizzle oil and cook on both sides until they get well cooked.
Serve with thick curd and mango pickle.
I simply spiced my chappathi with freshly grounded pepper powder and garam masala powder,i simply served this chappathi simply with thick curd and any pickle for our dinner. An excellent protein rich rotis to enjoy without any hesitation.These healthy chappathis goes to Kalyani'sMagic Mingle,Ramadan Friendly Recipes by Halal foodie & to my event Healthy Diet-Cooking with Whole grains hosted by Jaya.
2cups Wheat flour
1/4cup Cooked split moongdal
1/4cup Green moongdal (cooked)
2tbsp Pepper powder
1tbsp Garam masala powder
Salt
Warm water (as per need)
Take the wheat flour,pepper powder,garam masala powder and salt in a large bowl, meanwhile grind both the moongdal as fine paste.
Now add the grounded paste,warm water as per need to the flour, knead everything as soft and stiff dough.
Make medium sized balls from the dough and roll as thin circles with a rolling pin.
Heat a tawa, drop the rolled chappathis and drizzle oil and cook on both sides until they get well cooked.
Serve with thick curd and mango pickle.
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