Doli Ki Roti Recipe | Classic Sourdough Bread Recipe from Multan
Introduction
Doli Ki Roti, a delightful and aromatic sourdough bread, hails from Multan, a city renowned for its rich culinary heritage. This traditional recipe combines the fragrance of cardamom and fennel seeds with the wholesome goodness of whole wheat flour. What makes this dish truly unique is the homemade yeast water that gives it a distinct flavor and puffiness, making it perfect for breakfast or as an accompaniment to a hearty meal. Paired with curd or a simple potato curry, it promises to be a treat that will linger in your memory long after your meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Brown cardamom (Badi Elaichi) | 12 pods |
| Fennel seeds (Saunf) | 1/2 cup |
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| Poppy seeds (Khus Khus) | 1/2 cup |
| Sugar | 1/2 cup |
| Water (for Yeast Water) | 500 ml |
| Whole wheat flour (for Yeast) | 3 teaspoons |
| Whole wheat flour (for dough) | 4 cups |
| Sugar (for dough) | 2 teaspoons |
| Salt (for dough) | 1 teaspoon |
| Lukewarm water (for kneading) | As needed |
| Sunflower oil (for frying) | As needed |
| Chana dal (for filling) | 2 cups |
| Salt (for filling) | To taste |
| Red chili powder | 1 teaspoon (adjustable) |
| Coriander powder (Dhania) | 2 teaspoons |
| Garam masala powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Ginger (crushed) | 2-inch piece |
| Onion (finely chopped) | 1/4 cup |
| Water (for filling) | As needed |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Cuisine: North Indian
Course: Indian Breakfast
Diet: Vegetarian
Instructions
Step 1: Prepare the Yeast Water
To begin making Doli Ki Roti, the first step is preparing the yeast water. In a saucepan, bring 500 ml of water to a boil. Add the following ingredients: brown cardamom (Badi Elaichi), fennel seeds (Saunf), chana dal (Bengal Gram Dal), poppy seeds (Khus Khus), and sugar. Stir gently and cover the saucepan, allowing it to boil for 2 minutes until the sugar dissolves and the chana dal softens slightly. Once done, remove it from the heat and keep it covered. Wrap the saucepan with a dry, warm cloth and place it in the warmest corner of your kitchen, leaving it undisturbed for 24 hours.
Step 2: Create the Homemade Yeast
After 24 hours, the yeast water should be frothy. If it is not frothy, repeat the procedure to ensure proper fermentation. Once the yeast water is frothy, strain it through a sieve to remove the solid ingredients. Mix the strained liquid with 3 tablespoons of whole wheat flour to form a batter that resembles pancake batter. Cover this mixture again, wrap it in a warm cloth, and allow it to sit for 3 more hours, during which the mixture should become bubbly and frothy.
Step 3: Prepare the Dough
After the yeast mixture has fermented and become bubbly, it’s time to make the dough. Take half of the homemade yeast mixture and combine it with 4 cups of whole wheat flour, 2 teaspoons of sugar, 1 teaspoon of salt, and lukewarm water as needed to knead the dough. The dough should be smooth, soft, and pliable. Cover the dough and let it rise for another 3 hours or just 30 minutes more until it has risen sufficiently.
Step 4: Prepare the Filling
While the dough is rising, prepare the filling. Rinse the chana dal well and pressure cook it with salt, turmeric, and ginger, adding just enough water to cover the dal. Cook for 2 whistles or until the dal is soft. Drain any remaining water from the dal, and allow it to cool. Once cooled, add the red chili powder, coriander powder, garam masala powder, finely chopped onion, and salt to taste. Mix the ingredients well to form a filling.
Step 5: Shape and Fry the Doli Ki Roti
Heat sunflower oil in a deep frying pan over medium heat. Take a portion of dough, slightly larger than a lemon, and flatten it into a disc shape using your hands. Create an indent in the center of the disc and fill it with approximately 2 tablespoons of the prepared chana dal filling. Carefully close the edges of the dough around the filling, sealing it in. Flatten the filled dough gently with your hands until it forms a round, palm-sized disc. If the dough is too soft to handle, lightly dust it with wheat flour to make it easier to roll.
Once the dough is shaped, carefully drop it into the hot oil. Fry the Doli Ki Roti until it puffs up and turns golden brown on both sides. Flip it as necessary to ensure it cooks evenly. Once done, remove the Doli Ki Roti from the oil and drain it on a paper towel to remove excess oil.
Step 6: Repeat the Process
Repeat the process with the remaining dough and filling, frying each Doli Ki Roti until they are golden and puffed.
Step 7: Serve and Enjoy
Serve the warm Doli Ki Roti with a bowl of curd or alongside a flavorful dish like Kasuri Methi Aur Aloo Rasedar for a wholesome breakfast. Enjoy this delicious and aromatic treat with family and friends.
Tips for Success:
- Ensure that the yeast water becomes frothy after 24 hours. This is key to getting the perfect texture for the dough.
- If you find the dough too soft to handle, lightly dust with whole wheat flour while shaping the rotis.
- For best results, use lukewarm water while kneading the dough to encourage proper rise.
- You can store leftover Doli Ki Roti in an airtight container for up to 2 days. Reheat them in a pan before serving for a fresh taste.
This Doli Ki Roti recipe will not only bring the authentic flavors of Multan to your kitchen but also give you a hands-on experience of making homemade sourdough bread. Happy cooking!
