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.
- 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.
- Roll into rotis and cook both sides on a hot skillet with a drizzle of ghee.
- Warm 'n' soft missi roti is ready to be served with spicy pickle and yogurt.