Recreated Meal: Missi Roti

I've always struggled with quantity and proportion while cooking. I often tend to make more than enough for the two of us, especially so for rice, dal, sambar, etc. I must admit, M is very cooperative and easy-going, so finishing off the excess over a couple of days hasn't been that big an issue. Still, at times we do get bored and I run out of creative ways to make it appealing - you know, garnish it with something interesting or simply mix everything with a dollop of ghee and lovingly (read cleverly, he he) hand it over to a distracted M as he watches TV...you do run out of these little escapades! And yesterday was one of those days - leftover dal, neither enough for the two of us nor too little to ignore. That's when, thankfully, Missi Roti made a flash appearance in my groaning mind. What a great way to use up that little bit of dal!

• leftover dal - I mean in all its glory, spiced, seasoned and relished yesterday :) It doesn't really matter how much you have, although you'd need at least a cup of it.
• wheat flour or atta
• a little bit of salt to taste
• optional - chopped onion, red chilli powder and chopped coriander. I say optional because, ideally the dal should have all of this, but just in case you want to enhance the flavour.

1. Add as much flour as the dal will incorporate and knead into a soft dough. If the dal isn't enough and if you want to make a couple of more rotis, then add some warm water. If you're adding onion, etc, do that now, while you knead.
2. Roll into rotis and cook both sides on a hot skillet with a drizzle of ghee.
3. Warm 'n' soft missi roti is ready to be served with spicy pickle and yogurt.

What a relief! The dal has left my fridge and it left with a flourish.