Roti, Ramruch and Dahi

Ingredients

• 1.5 cup Whole Wheat Flour
• 2 tbsp Fine Semolina (Also known as suji or rava)
• 1 tsp Salt (Divided for dough and filling)
• 2 tbsp Vegetable Oil (1 tbsp for dough, 1 tbsp for filling)
• 0.75 cup Water (For kneading, adjust as needed)
• 0.5 cup Yellow Moong Dal (Split and skinned yellow lentils)
• 1 inch Ginger (Peeled and grated)
• 2 pcs Green Chili (Finely chopped)
• 0.25 tsp Asafoetida
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.5 tsp Dry Mango Powder (Also known as amchur)
• 0.25 tsp Garam Masala
• 2 cup Oil (For deep frying)

Instructions

1. 1

   Prepare the Dal

   • Rinse the yellow moong dal under running water until the water runs clear.
   • Soak the dal in 2 cups of warm water for at least 2 hours, or up to 4 hours.
   • After soaking, drain the water completely using a fine-mesh sieve. Ensure there is no excess water.
   • Transfer the drained dal, grated ginger, and chopped green chilies to a grinder. Pulse a few times to get a coarse, thick paste. Do not add any water.
2. 2

   Knead the Dough

   • In a large mixing bowl, combine the whole wheat flour, fine semolina, 0.5 tsp salt, and 1 tbsp of vegetable oil.
   • Mix well with your fingertips until the oil is incorporated and the mixture resembles breadcrumbs.
   • Gradually add water and knead for 7-8 minutes to form a firm, yet pliable dough. It should be slightly stiffer than chapati dough.
   • Cover the dough with a damp cloth and let it rest for 20-30 minutes.
3. 3

   Cook the Filling

   • Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat. Add the asafoetida and let it sizzle for a few seconds.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.