Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan
A vegetarian North Indian Recipes recipe with brown cardamom (badi elaichi), fennel seeds (saunf), chana dal (bengal gram dal). Ready in 50 min, serves 12.
Curated byKavya Sharma🇮🇳
- 1
To prepare Doli Ki Roti Recipe, get prepped with all the ingredients required and prepare the homemade yeast water first
water(500 ml)lukewarm water - to kneadwater - as needed - 2
In a saucepan, add water (500 ml) and bring it to boil
water(500 ml)lukewarm water - to kneadwater - as needed - 3
Put all the ingredients listed in "Yeast Water", including cardamom, fennel seeds, chana dal, khus khus (or poppy seeds) and sugar
brown cardamom (badi elaichi)(12)fennel seeds (saunf)(1/2 cup)chana dal (bengal gram dal)(1/2 cup)poppy seeds(1/2 cup)sugar(1/2 cup)water(500 ml)teaspoons sugar(2)lukewarm water - to kneadchana dal (bengal gram dal)(2 cups)water - as needed - 4
Cover and boil for 2 minutes until sugar dissolves and the chana dal softens a bit
chana dal (bengal gram dal)(1/2 cup)sugar(1/2 cup)teaspoons sugar(2)chana dal (bengal gram dal)(2 cups) - 5
Let it remain covered
- 6
Wrap this saucepan in a dry and warm cloth and keep in the warmest corner of your kitchen
- 7
Let it stay undisturbed for 24 hours exactly
- 8
To prepare yeast, take the frothy water after 24 hours (only if it is frothy, or you need to repeat the procedure) to prepare homemade yeast
water(500 ml)lukewarm water - to kneadwater - as needed - 9
Pass the water through a sieve and mix it with whole wheat flour (3 tablespoons)
water(500 ml)teaspoons whole wheat flour(3)whole wheat flour(4 cups)lukewarm water - to kneadwater - as needed - 10
The batter should resemble a pancake batter, flowy
- 11
Cover it again with lid and wrap with a warm cloth and keep in a warm place for 3 more hours
- 12
After 3 hours exactly, the mixture should all be bubbly and frothy
- 13
Now you may proceed with making the dough
- 14
Take half of the homemade yeast mixture and add the ingredients under "to make roti" (flour, sugar, salt, water) and knead to make a smooth pliable dough
sugar(1/2 cup)water(500 ml)teaspoons whole wheat flour(3)whole wheat flour(4 cups)teaspoons sugar(2)salt(1 teaspoon)lukewarm water - to kneadsalt - to tastewater - as needed - 15
Use only warm water to knead the dough
water(500 ml)lukewarm water - to kneadwater - as needed - 16
Keep it covered like before, for 3 hours or just half hour more, to rise
- 17
To make the filling:Clean chana dal and pressure cook chana dal, salt, turmeric, ginger with a little water for 2 whistles or till cooked soft
chana dal (bengal gram dal)(1/2 cup)water(500 ml)salt(1 teaspoon)lukewarm water - to kneadchana dal (bengal gram dal)(2 cups)salt - to tasteturmeric powder (haldi)(1/4 teaspoon)inch ginger - crushed(2)water - as needed - 18
drain the remaining water completely and discard
water(500 ml)lukewarm water - to kneadwater - as needed - 19
Once the dal is cooled a bit, add spices and onion, mix well
onion - finely chopped(1/4 cup) - 20
To make Doli Ki Roti Recipe:Heat oil in a deep frying pan on medium heat
sunflower oil - to deep fry - 21
Pinch out a ball of more than a lemon size and make an indent in it to fit the filling
inch ginger - crushed(2) - 22
Fill about 2 tablespoons of filling and close the sides of the poori
- 23
flatten it with hands until it forms a disc of the size of the palm
- 24
Ensure this, since the dough is soft to be rolled with a rolling pin
- 25
You can use the dusting of wheat flour if you find the soft dough difficult to handle
teaspoons whole wheat flour(3)whole wheat flour(4 cups) - 26
Drop the flattened filled dough of Doli Ki Roti in hot oil and cook to see it puffed up and evenly golden on both side
- 27
Keep flipping as required, till done
- 28
Drain on a kitchen towel
- 29
Repeat till all the dough and filling is used
- 30
Serve Doli Ki Roti Recipe with a bowl of curd or Kasuri Methi Aur Aloo Rasedar to make a breakfast
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan
A vegetarian North Indian Recipes recipe with brown cardamom (badi elaichi), fennel seeds (saunf), chana dal (bengal gram dal). Ready in 50 min, serves 12.
Curated byKavya Sharma🇮🇳
Directions
30 steps- 1
To prepare Doli Ki Roti Recipe, get prepped with all the ingredients required and prepare the homemade yeast water first
water(500 ml)lukewarm water - to kneadwater - as needed - 2
In a saucepan, add water (500 ml) and bring it to boil
water(500 ml)lukewarm water - to kneadwater - as needed - 3
Put all the ingredients listed in "Yeast Water", including cardamom, fennel seeds, chana dal, khus khus (or poppy seeds) and sugar
brown cardamom (badi elaichi)(12)fennel seeds (saunf)(1/2 cup)chana dal (bengal gram dal)(1/2 cup)poppy seeds(1/2 cup)sugar(1/2 cup)water(500 ml)teaspoons sugar(2)lukewarm water - to kneadchana dal (bengal gram dal)(2 cups)water - as needed - 4
Cover and boil for 2 minutes until sugar dissolves and the chana dal softens a bit
chana dal (bengal gram dal)(1/2 cup)sugar(1/2 cup)teaspoons sugar(2)chana dal (bengal gram dal)(2 cups) - 5
Let it remain covered
- 6
Wrap this saucepan in a dry and warm cloth and keep in the warmest corner of your kitchen
- 7
Let it stay undisturbed for 24 hours exactly
- 8
To prepare yeast, take the frothy water after 24 hours (only if it is frothy, or you need to repeat the procedure) to prepare homemade yeast
water(500 ml)lukewarm water - to kneadwater - as needed - 9
Pass the water through a sieve and mix it with whole wheat flour (3 tablespoons)
water(500 ml)teaspoons whole wheat flour(3)whole wheat flour(4 cups)lukewarm water - to kneadwater - as needed - 10
The batter should resemble a pancake batter, flowy
- 11
Cover it again with lid and wrap with a warm cloth and keep in a warm place for 3 more hours
- 12
After 3 hours exactly, the mixture should all be bubbly and frothy
- 13
Now you may proceed with making the dough
- 14
Take half of the homemade yeast mixture and add the ingredients under "to make roti" (flour, sugar, salt, water) and knead to make a smooth pliable dough
sugar(1/2 cup)water(500 ml)teaspoons whole wheat flour(3)whole wheat flour(4 cups)teaspoons sugar(2)salt(1 teaspoon)lukewarm water - to kneadsalt - to tastewater - as needed - 15
Use only warm water to knead the dough
water(500 ml)lukewarm water - to kneadwater - as needed - 16
Keep it covered like before, for 3 hours or just half hour more, to rise
- 17
To make the filling:Clean chana dal and pressure cook chana dal, salt, turmeric, ginger with a little water for 2 whistles or till cooked soft
chana dal (bengal gram dal)(1/2 cup)water(500 ml)salt(1 teaspoon)lukewarm water - to kneadchana dal (bengal gram dal)(2 cups)salt - to tasteturmeric powder (haldi)(1/4 teaspoon)inch ginger - crushed(2)water - as needed - 18
drain the remaining water completely and discard
water(500 ml)lukewarm water - to kneadwater - as needed - 19
Once the dal is cooled a bit, add spices and onion, mix well
onion - finely chopped(1/4 cup) - 20
To make Doli Ki Roti Recipe:Heat oil in a deep frying pan on medium heat
sunflower oil - to deep fry - 21
Pinch out a ball of more than a lemon size and make an indent in it to fit the filling
inch ginger - crushed(2) - 22
Fill about 2 tablespoons of filling and close the sides of the poori
- 23
flatten it with hands until it forms a disc of the size of the palm
- 24
Ensure this, since the dough is soft to be rolled with a rolling pin
- 25
You can use the dusting of wheat flour if you find the soft dough difficult to handle
teaspoons whole wheat flour(3)whole wheat flour(4 cups) - 26
Drop the flattened filled dough of Doli Ki Roti in hot oil and cook to see it puffed up and evenly golden on both side
- 27
Keep flipping as required, till done
- 28
Drain on a kitchen towel
- 29
Repeat till all the dough and filling is used
- 30
Serve Doli Ki Roti Recipe with a bowl of curd or Kasuri Methi Aur Aloo Rasedar to make a breakfast
About this recipe
A vegetarian North Indian Recipes recipe with brown cardamom (badi elaichi), fennel seeds (saunf), chana dal (bengal gram dal). Ready in 50 min, serves 12.
Nutrition Facts
Per serving (12 servings)
Rate this recipe
