Tuesday, January 29

Rumali Roti

I always ate these in the marriages that I attended while I was in Hyderabad. It is a kind of indian bread which is very very thin like phulka and pretty wide and big, which is folded like hanky. Hence it is called rumali roti, where rumali means hanky. Popularly served in marriages with delicious curries like mattar paneer or vegetable kurma, tastes excellent. I made these couple of days back and served them with baingan bhartha and chana masala.

Here is the recipe for Rumali Roti:

Four Rumali rotis served with baingan bhartha and chana masala

1 1/2 cups whole wheat flour
1/2 cup all purpose flour/maida
1 tbsp oil
salt as per taste

Mix all the dry ingredients with just enough water to make a soft pliable dough. Knead bit and apply oil on top of it. Let it rest for a while about 10 to 15 minutes. Divide the dough into small equal balls. Roll each ball into a wide and very very thin roti. Usually it is tossed on hands to spread and make a wide roti but I am not that proficient enough so I used my rolling pin to roll it. Dust away any excess flour from the rolled out roti.

These rotis are usually cooked on a big wide inverted kadai. Since I did not have such a kadai, so what I did is inverted my wide tava, that I usually use to make dosas. Sprinkle some salt water over it and when it is really really hot at that time put a roti on it. You should see small black spots appearing on the roti, immediately pick with your hands turn it onto the other side. You should see the samething happening on the other side too. Immediately roll it like a hanky and cook any uncooked areas. One thing to remember is it will not blow up like a phulka. It should no too. As it is very very thin, even if you don't see black spots all over, it is still cooked. So do not worry about that. Follow the same procedure for all the rotis. Serve it with your favorite curry and enjoy.

13 comments:

Dhivya said...

Hi lovely rotie and chana..looks yummy..thanks for sharing

Richa said...

wowieee! love 'em rumali rotis, i used to hv them so often back home!
thanks for the recipe, they look so soft and yum :) so i guess u used the iron tava?

Hima said...

Yes richa, I have a thick iron tava with non-stick coating.

Siri said...

Oh ya, I remember how these rotis are thrown up in the air and made on a huge inverted kadai.. Miss that Hyderabadi food..:(

~ Siri

bee said...

wow. in restaurants, i see them being tossed really high. yours look mouthwatering.

jayasree said...

Love rumali roti.. thanks for sharing it. Will try it soon

Srivalli said...

wow..I love these..great looking ones!..never tried it though

Asha said...

I made them too, I didn't have the counter space to make them big!:D
Looks great Hima.

Rajitha said...

wow hima!! that is really cool...i love rumali rotis and always make it a point to order it when i go out..here it is always absent from the menu..urs look so good :)

remya said...

fab!!!! hima...i lov'em ...so soft naa...here i miss them...making them at home ..wow!!! amazing

Mansi Desai said...

wow! you made those at home!? brilliant!:) did you toss them in the air as it's done in restaurants?:)

inviting spread there Hima!

LG said...

Interesting..you could make rumali roti at home...I have seen chef's at restaurant turning them around their hands and putting them high in the air...your version looks good.

Divya Vikram said...

i LOVE RUMALI ROTIS..Have nt tried them at home..will tyr it soon

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