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Layered Bajra roti with kathiyawadi dhaba style adad ni dal (urad dal tadka) is easy to make village-style combo with all the basic ingredients from your kitchen. in this recipe, I made bajra roti dough slightly different than the traditional way also make layers into rolled roti makes it super soft and tasty. I also share urad dal tadka (adad ni dal) which is simple and flavored curry seasoning with garlic chutney and ghee tempering. It is the best combo usually made for lunch or dinner. Do try this!
The key to making layered bajra roti and adad ni dal (urad dal tadka) at home are
For bajra roti
- Firstly, follow the proportion (1:1 ratio) of bajra flour and water accurately. Also, make sure to knead the dough really well, if there are cracks then roti will not puff up.
- Secondly, once the dough is prepared, immediately start preparing the rotis. Also, apply some ghee and sprinkle some dry flour to separate layers of roti.
- lastly, cook roti on medium flame, also sprinkles some water on top of raw rotis once it is transferred to tawa. moisture would help rotis to turn soft and fluffy.
For adad ni dal (urad dal tadka)ย
- Firstly, pressure cook dal on medium flame, so it is properly cooked and becomes soft and mashy.
- Dal is slightly thicker and typically served with bajra roti. you can also serve it with rice, but you may have to make it slightly thin.
- Garlic chutney and ghee tadka give a spicy taste to dal, the amount of chutney depends on your spice level.
- Once dal is rested it may get thick as it cools down. you may have to add water and bring it consistency before reheating it.
- lastly, adad ni dal tastes great when slow-cooked.
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Recipe videoย
Layered bajra roti recipe | bajra roti recipe | kathiyawadi adad ni dal | urad dal tadka | thali recipe
Ingredients
For Bajri ni rotli
- 2 cup water
- Salt to taste
- 2 cup bajra flour
- 1 tsp oil
- Dry flour for dusting
- Roti layering: ghee - black pepper powder and dry bajra flour
For adad ni dal (urad dal tadka)
For pressure cook dal
- 2 tbsp oil
- 1 bay leaf
- 2 cloves
- 1 inch cinnamon
- 1 cup soaked urad dal
- ยฝ tsp turmeric powder
- ยฝ tsp red chilli powder
- Salt to taste
- 3 cup water
For adad ni dal
- 4 tbsp oil
- 1 tsp cumin seeds
- 2 dry red chilli
- 7-8 chopped garlic cloves
- ยพ cup chopped onion
- 1 inch ginger pieces
- 2 chopped green chilli
- ยพ cup chopped tomatoes
- Salt to taste
- ยฝ tsp turmeric powder
- ยฝ tsp red chilli powder
- ยฝ tsp coriander powder
- ยผ tsp garam masala
- 1 tsp kasuri methi
- Boiled dal
- ยพ cup hot water - as required to adjust dal consistency
- 1 tsp lemon juice
- Some coriander leaves
For tadka
- 2 tbsp ghee
- Pinch of hing
- ยฝ tsp cumin seeds
- 1 tsp kathiyawadi garlic chutney
Instructions
Making bajra roti
- In a pan, add water and salt.ย mix well and bring water to boil.
- When water starts to boil, lower the flame and add the flour mixture to it. mix well with a rolling pin.
- Switch off the gas. Cover and steam dough for 2 minutes.
- Now add the flour mixture into a large pan and knead it into a smooth dough. The dough should be smooth and soft. add little hot water if the dough is not properly bind.
- Now take a medium size ball and flatten it out between your palm.
- Then place it on a rolling board and dust some dry flour on it to prevent it from sticking while patting it.
- now roll it out into a round shape thick roti. Apply some ghee and sprinkle black pepper powder and dry flour on its top surface and fold it into a half circle.
- Again, spread ghee, black pepper powder, and dry flour on it and again fold into a triangle-shaped layered pattie.
- Then merge edges slightly and gave pattie to a round shape (refer to video)
- Now Coat it with dry flour and gently roll it out layered paratha.
- Place it on a hot Tawa and cook on medium flame till brown spots on both sides. Do not cook the roti on low flame.
- Apply some ghee to cooked roti and serve with adad ni dal (urad dal tadka).
making adad ni dal (urad dal tadka)
Pressure cooking the dal
- In a pressure cooker, add 2 tbsp oil, bay leaf, cloves, and cinnamon. Saute it.
- Then add soaked urad dal and sautรฉ it for 2 min.
- Now add turmeric powder, red chili powder and salt. Mix well.
- Then add 3 cup water and cover the lid and pressure cook for 5 whistles or till the urad dal is cooked.
- Let the pressure go down by itself, then open the lid.
- Mash cooked dal slightly and keep it aside.
Dhaba style adad ni dal
- in a pan, add oil, cumin seeds, dry red chili, and chopped garlic cloves. Saute it.
- Then add onion, chopped ginger, and green chili pieces. Saute it.
- add chopped tomatoes and salt. sautรฉ till the tomato becomes slightly soft.
- Now lower the flame and add turmeric powder, red chili powder, coriander powder, garam masala, and Kasuri methi. sautรฉ masala till oil separates from its sides.
- Then add boiled dal and mix well.
- Now add ยพ cup hot water and mix well. Adjust the water quantity as per your liking dal consistency.
- Cover and let it come to a simmer on low flame for 8-10 minutes. Do stir in between.
- Meanwhile in a mortal-pestle add 10 garlic cloves, ยฝ tsp cumin seeds, 1 tbsp red chili powder, and 1 tsp coriander powder. Crush it. Kathiyawadi-style garlic paste is ready.
- Then in a tadka pan, add ghee, a pinch of hing, ยฝ tsp cumin seeds, and 1 tsp garlic paste. Saute it and add hot tadka to the cooked dal. Mix well.
- Now add lemon juice and some coriander leaves. Mix well.
- serve adad ni dal with layered bajra roti.
Notes
For Layered bajra roti
The proportion of water and flour should be equal while preparing bajra roti dough.
Add flour gradually and mix it with a rolling pin.
When flour is slightly hot, combine it and make it smooth.
Apply some ghee and sprinkle some black pepper powder and dry flour to make a layer in roti.
Roast bajra roti on medium flame, do not roast it on low flame.
For adad ni dal (urad dal tadka)
Dal absorbs dry spices flavor at the time of pressure cooking.
1 cup dal requires 3 cups of water at the time of pressure cooking.
Mash slightly boiled dal for its creamy and thick texture.
Add slightly hot water to adjust the consistency of the dal.
Boil dal on low flame so masala flavor absorbs in it.
Adad ni dal tastes great when it is served with garlic chutney tadka.
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