Missi Roti aka Daal Roti

Have you ever had just a little bit of Daal leftover and you didn’t know what to do with it? Maybe it wasn’t even enough for one person, let alone your whole family. If this is you, then try this delicious recipe for Missi Roti (also known as Daal Roti) which is Indian unleavened bread made with flour and daal, or lentils. It has the goodness of carbs and protein all in one shot!

Ingredients:

Whole Wheat Chapati Flour – 1 1/2 cups
Leftover Daal (any kind) – 1 cup
Salt – to taste
Red Chili Powder – to taste
Onion – 1/2 medium, finely chopped (optional)
Oil – 1 Tbsp
Oil – for pan frying
Dry Flour – for rolling

Method:

1. Heat leftover Daal in the microwave for 30 secs.
2. Add Salt and Red Chili Powder and mix well.
3. Add Daal to a medium size bowl and add in Onions and Oil. Mix.
4. Finely chopped green chilies and cilantro can also be added if the daal doesn’t already have them.
5. Add Chapati Flour to the Daal a little at a time and start to mix until a medium firm dough is formed.
6. Coat the dough with a few drops of Oil, cover and let it rest for at least 15 minutes.
7. Knead the dough and divide it into golf ball size balls.
8. Dip each dough ball into some dry flour to coat and roll it out into a tortilla size and shape disc. You may have to re-dip the roti in the dry flour if it sticks to the rolling surface.
9. Place the roti onto a hot tawa or skillet and cook until bubbles start to form.
10. Flip roti onto the other side and cook for another 30 seconds.
11. Smear a little oil on top of the roti and flip it over.
12. Press the roti with a spatula to cook evenly, smear this side with oil and flip again.
13. Keep pressing with the spatula until roti is fully cooked and the raw dough look has gone.
14. Keep roti in an insulated container and repeat process for remaining rotis.

41 thoughts on “Missi Roti aka Daal Roti

  1. Dear Hetal,

    I just read a comment by one of your viewers that Gold Temple Atta makes parathas a bit hard. I followed exactly how this one youtube chef made paratha, I would have followed yours but you were making chapatees. Hmmm anyway my paratha turned out really bread like and hard. I had to throw everything out. I have several questions what is the difference between Atta flour and Maida flour. Some people say Maida is the traditional way of making Parottas or Roti Canai. Whereas, some say Atta will suffice for the paratha recipe. I”m so confused, these rotis look all the same yet there such complicated ingredients. Please help I just want to make the layered parathas, parottas err roti canai..and I don’t want to give up but it has become almost impossible to make what I want.

    1. Hi Sandra,

      Paratha and Parotta are a little different from each other. Paratha is layered but uses atta (wheat flour) whereas parotta is even more layered and uses maida (all-purpose flour or white).

      1. Hi Anuja & Hetal.

        I made missi poori out of your receipe. my husband liked it a lot. Thank you so much for such an wonderful website.

  2. Hey you are welcome … Ofcourse there are recipes which didn’t turn out well for me…but 90% of them was a hit…in the end of it this is the site which got me confidence in cooking…cheers

  3. I dont know how I would have ended up without your website from day one of my marriage…Iam not exaggerating.i mean every single word the reason Iam telling so much is I didnt even know c of cooking when I got married and I was scared depressed wat not,you guys came as eye opener or blessing in disguise from god….I wish you all the very best and blessings from god to continue your great work……atleast for me

  4. Send me your address I want to send you guys a thank you card for all the great work….you guys have become a integral part of my life….ofcourse good food is a biggest stress buster….can’t wait to try to this tonite ….you guys rock

  5. Hi!!
    This looks like a great idea, very nutritious. I was thinking of doing this for a party, but do not want to be in the kitchen making them. I was wondering if i could make them completly in the morning and heat them in the microwave or oven(which do u recommend) in the evening. do u think they will stay soft? and will it be okay to eat them as phulkas with indian style vegetables? im asking becoz u said they r gud with pickles.

  6. hi anuja and hetal…..love your reciepes……..i have one request actually when we travel its really becomes dificult to give outside food for children….can you sugesst anykind of rotis…then can be stored for 4to5 days…..so that in travelling we can feed the child as well for adults my hubby is diabetic..can u suggest somekind of stored recipes especially in abroad he cannt eat sugary buns…..or anything oily like burgers and pizzas plz suggest recipe which can be used for both kids and adults especially for travelling we require………it will be great help from your side……thnaking you….
    regards
    annanya

    1. Hi Annanya,

      Try making theplas…they stay for upto a week and taste good too. You can make it into a protein/carb thepla. I’m sure Hetal and Anuja can give you some excellent thepla recipes :-))

  7. Hi Anuja,
    Thankyou for this great recipe once again:)….i just want to know if i can make the dough, coat it with oil(like u said), and store it for the next morning….as i plan to prepare the dough in the evening and make the parantha the following morning for my daughter;s lunch:)…

    1. Hi Reema,

      Yes, you can make the dough ahead of time. Just coat it in oil and keep it in an airtight container in the fridge. You will have to bring the dough to room temperature before rolling. Just keep it on the counter for 30 mins or use the defrost button for just a few seconds in the microwave.

  8. Great recipe. One suggestion, u can add chopped methi leaves or chopped spinach while making the dough. It really adds on to the taste.
    Thanks

  9. Hi anuja and Hetal,
    Im a Sri Lankan living in Middle East. I love Indian food and now thanks to you guys I can try out these wonderful easy recipes at home. I have tried out a few of your recipes and they turned out great. Today I’m trying out Missi Roti. Keep up the great work !!!

  10. hi…..I’m vidya………i live in dubai…….i just wanna congragulate u guys on having such an awesome website……my mom has really improved her cooking dramatically after trying out ur appetizing dishes…….so keep up the great work!!

    1. Hi Vidya,

      Wow! We usually get comments from mothers who say that we’ve really helped their daughters. This has got to be the first comment going the other way. We’ll take that as a BIG compliment. Thanks for writing!

      Cheers!

  11. Hello anuja and Hetal,
    Thanks once again for this wonderful roti variety. I tried it out just sometime back for lunch and it was wonderful. Planning to make it for dinner for hubby dear:-)
    I have a quick question: Can I use a little more dal than the quantity you have mentioned here for the same amount of Atta?

    1. Hi KR,

      It will depend on how thick your daal is. If you add watery daal, the dough will become too stick for you to work with. If the daal is thick, you can get away with it.

  12. I made this yesterday night using leftover plain boiled toor daal and it turned out excellent. I added more ingredients to it like green pepper, garam masala for more flavor because my daal was blend to begin with. Great recipe.

    Thanks.

  13. Hi,
    Incase I already have ready dough and leftover dal can I just mix the two instead of mixing dry flour to dal and making the dough form start?

    1. Hi Anuradha,

      Unfortunately, you cannot add the daal to already made dough. It will just make it sticky and too soft to work with.

  14. Hi,
    Thanks for another great & tasty recipe. Keep up the good work!! Just wanted to know if i can use Atta for this recipe? And how do you get soft chapattis using Atta? I have Golden Temple brand ( Durum Atta Flour- Durum Wheat flour & wheat bran). I have tried many times making chapattis with this but it does not come soft. I also added milk while kneading, but i end up getting chapattis like pappad. It becomes hard to bite.
    Thank you for your time & response !!

  15. Thanks, we love ours! Ours is a Futura brand (Hawkins) from India and is available at some of the bigger Indian grocery stores here in the US.

  16. A silly question:
    I have been looking to buy a tawa for making parathas. I liked your tawa in the video.:) Any idea what kind would be good to buy, here in the US.

  17. Hello Hetal and Anuja,

    I had no patience until I went home after work to try this recipe – AWESOME !!

    I have told my kids about your website as they are in the US in university and they keep asking me for recipes, your website (videos) will make things easy for them.

    Your parathas (in bread toaster) is another wonderful idea.

    Keep up the good work !

  18. Kneading is always a lot easier and better if you warm the water/milk or in this case, dal. In our Chapati video as well, we warm the water when we make the dough.

  19. Super thanks! I was wondering what do with my yesterday’s leftover toor daal, you guys have made it so easy.

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