Dahiwali Roti | Roti in Seasoned Yogurt

The similarity between the dish I am posting today and the Seyal Phulka is that both use left over chapathis. And the similarity ends there. The main difference is that Seyal Phulka uses a tomato base and this recipe uses a buttermilk base.So this dish which I had for breakfast today morning seemed very apt for the theme for Blogging Marathon #30, with the theme – ‘Cooking with curds‘. It is really very simple and takes just 5 minutes to put together if you have left over roti / chapathi.

I used :
Adapted from : Tarla Dalal’s recipe

Chapathi / Roti – 3, torn into bite sized pieces
Fresh buttermilk-2 cups
Turmeric powder – a pinch
Sambar powder- 2 teaspoons
Mustard sedds- 1 teaspoon
Gram dhal- 1 teasoon
Urad dhal – 1 teaspoon
Curry leaves- a few
Oil- 1 tablespoon
Salt to taste.

1. Heat oil in a pan and pit in mustard seeds, gram dhal, urad dhal,curry leaves.
2. When the mustard pops, put in the chapathi pieces. Saute for a minute.
3. Add the buttermilk, turmeric powder, salt, sambar powder, mix gently and bring to a boil.
4. Remove from heat and serve hot.

Note :

• The chapathi pieces absorbs buttermilk, if you feel the dish is soggy, just wait for a few minutes, the buttermilk is sure to disappear.When I made this, it was quite watery almost like a thick khadi. But by the time I plated it for the click, the buttermilk was gone!!
• Use fresh curd to prepare the buttermilk.
• Tastes best when served right off the stove.
• The original recipe uses chilli powder, but I gave it a south Indian twist. Next time I am planning to add Pav bhaji masala.
• The quantity you see in the click is what I got from 3 regular sized chapathi. You need lots of chaapthis if you are feeding a crowd,so plan accordingly 🙂

Also take a look at the Blogging Marathon page for the other Blogging Marathoners doing BM#30