Rajasthani Korma Roti Recipe | Korma Pudi Recipe ( Crispy Green Moong Dal Roti ) - Travel Recipes

February 7, 2015 By

I know every one have their own home fav recipe which might only be found in your family and each family has its own way of making any traditional recipe isn’t it. Am sharing one such recipe from our family today , As we are rajasthani hailing in chennai when ever we used to travel to our native we used to pack some travel foods as it took 3 days for us to reach rajasthan in train back then , now facility has improved and we can fly to rajasthan any time but when we were child it would take 3 daysexactlyto reach rajasthan so the travel is much fun when ever there is stop in city we used to taste the fav recipe of thatparticularplace . Also we used to take some travel foods like tamarind rice, pudi, pickle,and not to forget Korma roti which is a keeper. This particular roti is my fav as it tastes yummy even if it is had cold. This is our traditional roti we make at home and unlike from other kinds of roti these are meant to be crispier. These roti can be made in normal chapathi size but I made them mini size. They are perfect to have as a snack or you can even enjoy them with pickle. Lets move on to the recipe..

Rajasthani Korma Roti

Category	Preparation time	Cook Time
Rajasthani Recipes	3-4 hours	30 mins

Ingredients

Moong dal ( Green gram dal ) – 1 cup

Wheat flour – 2 cups

Red chilli pd – 2 tsp ( adjust to taste)

Turmeric powder – ¼ tsp

Oil – 3 tbsp

Ajwain – 1/4 tsp

Salt to taste

Oil for frying

Water as needed

Method

Take the whole moong dal in a mixture and grind them coarsely. Now soak thecoarsemixture in enough water for 3-4 hours.
After soaking they will absorb all the water , if you have any extra water drain them.
In a bowl take the soaked moong dal, add wheat flour, oil,Red chilli pd, ajwain,turmeric pd , salt to taste.
Mix them well add little water if needed and make a dough like a chapathi dough.
Leave the dough covered for 20 mins. Divide them to equal parts .
Roll each ball using a rolling pin like chapathi ( I made them mini size but you can make them large also), mean while heat a tawa.
Place the rolled korma roti on the hot tawa , drizzle some oil as needed and cook the roti from both side.
Keep the roti pressing with a ladle while roasting as it will to make the roti crispy.
Do the same for rest of the dough. Enjoy these crispy roti as is or with pickle.

Reader Interactions

Comments

Sangeetha M says
February 9, 2015 at 3:17 pm
Sounds interesting and healthy..should try this soon…loved your inviting pics & presentation Manju!
Divya says
May 17, 2018 at 5:16 am
Hi Manjula,
The Rotis look so attractive. Can you please tell how to store it and how long can it be stored.
Thank you.
- manjulabharathkumar@gmail.com says
  May 21, 2018 at 1:40 pm
  Thank you so much divya. After they cool down a bit you can store them is airtight box.
meera seth says
July 30, 2018 at 12:25 pm
See Also
Khatta Meetha Kaddu Recipe
Manju, what is that side dish you have served this with? Looks very appetizing too…
- manjulabharathkumar@gmail.com says
  August 10, 2018 at 5:35 pm
  Hi Meera,
  Thank you so much 🙂 .. The side dish is tomato saag.
Chanchala Agrawal says
August 9, 2018 at 6:14 am
Do we need to wash the whole dal & dry it before grinding
- manjulabharathkumar@gmail.com says
  August 10, 2018 at 5:34 pm
  Hi Chanchala,
  Sorry about the late reply. You don’t have to dry the dal , if you have any extra water drain them add the flour and masala and knead them. Hope I have cleared your query.
Summaiya says
August 17, 2018 at 3:36 pm
Is it the whole mung or yellow mung dal .
- manjulabharathkumar@gmail.com says
  September 20, 2018 at 10:49 am
  Hi Summaiya,
  It is whole moong dal.
Nilkamal says
September 15, 2018 at 3:41 am
What is side dish with this??
- manjulabharathkumar@gmail.com says
  September 20, 2018 at 10:46 am
  Hi Nilkamal,
  Traditionally it goes well with any pickle.
Lin says
February 12, 2019 at 9:41 pm
could you use rice flour or chickpea flour & get the same results please?
- manjulabharathkumar@gmail.com says
  March 4, 2019 at 7:01 am
  Lin for this particular recipe alternatives can’t be used.
  - Anita says
    August 22, 2019 at 7:22 am
    I do make this with gluten free flours as well and it turns out great.
Neha says
May 15, 2019 at 12:56 am
Hello,
Can I take this while traveling? How many days I can store it?
- manjulabharathkumar@gmail.com says
  May 15, 2019 at 4:51 am
  Hi Neha,
  It tastes and stays good for 2 days minimum.and yes it is perfect to take for travel.

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