📖 Instructions

1. Soak the Lentils: Rinse the masoor dal (red lentils) thoroughly under cold water. Place the lentils in a bowl and cover with about 2 cups of water. Let them soak for at least 2 hours, or preferably overnight. This makes them easier to grind and digest.
2. Grind the Lentils: After soaking, drain the lentils completely. Transfer them to a blender or food processor. Add ginger, garlic, green chilies (if using), and cumin seeds. Grind to a smooth paste. If needed, add a tablespoon or two of water to help the process, but avoid adding too much as it will affect the dough consistency.
3. Prepare the Dough: In a large mixing bowl, combine the ground lentil paste with wheat flour (atta), turmeric powder, red chili powder (if using), coriander powder, amchur (dry mango powder), garam masala, and salt. Mix well to form a soft, pliable dough. If the dough feels dry, gradually add water, one tablespoon at a time, until it reaches the right consistency. If its too sticky, add some more flour.
4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. Resting the dough allows the gluten to relax, resulting in softer rotis. I know waiting is hard, but trust me, its worth it!
5. Divide and Roll: Divide the dough into small, equal-sized portions (about the size of a golf ball). Roll each portion into a smooth ball. On a lightly floured surface, roll out each ball into a thin, circular roti using a rolling pin. Aim for an even thickness to ensure even cooking.
6. Cook the Roti: Heat a skillet or tava over medium heat. Gently place the rolled-out roti on the hot skillet. Cook for about 30-45 seconds on one side, or until small bubbles start to appear. Flip the roti and cook for another 30-45 seconds on the other side.
7. Puff it Up (Optional): Using a clean kitchen towel or roti press, gently press around the edges of the roti to encourage it to puff up. Alternatively, you can transfer the roti directly over an open flame (using tongs) for a few seconds to puff it up. This step is optional but makes the rotis extra soft and fluffy.
8. Serve Hot: Remove the cooked roti from the skillet and transfer it to a plate or roti basket. Serve hot with your favorite curry, yogurt, or chutney. Ghee or butter are also great additions.