North Indian RecipesBreakfastVegetarian

Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan

Name: Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: North Indian Recipes
Ingredients: 12 brown cardamom (badi elaichi); 1/2 cup fennel seeds (saunf); 1/2 cup chana dal (bengal gram dal); 1/2 cup poppy seeds; 1/2 cup sugar; 500 ml water; 3 teaspoons whole wheat flour; 4 cups whole wheat flour; 2 teaspoons sugar; 1 teaspoon salt; lukewarm water - to knead; sunflower oil - to deep fry; 2 cups chana dal (bengal gram dal); salt - to taste; 1 teaspoon red chilli powder - (adjust); 2 teaspoons coriander powder (dhania); 1/2 teaspoon garam masala powder; 1/4 teaspoon turmeric powder (haldi); 2 inch ginger - crushed; 1/4 cup onion - finely chopped; water - as needed

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🇮🇳

Calories

935kcal

Estimated Cost

₹525-675

Carbs103g

Protein54g

Fats34g

Servings Scaler

Instructions

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

Rate this recipe

Palak Patta Chaat Recipe-Delhi style Spinach leaf Chaat

⏱️ 20 min

Kasuri Malai Murgh Recipe

⏱️ 70 min

Dhaba Style Tomato Chutney Recipe

⏱️ 15 min

Restaurant Style Green Peas Masala Recipe

⏱️ 50 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

North Indian RecipesBreakfastVegetarian

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🇮🇳

Cook Time50 min

Calories

935kcal

Est. Cost₹525-₹675

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

103g(44%)

Protein

54g(23%)

Fats

34g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 21 COLLECTED

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