Seeda Roti – Uttarakhand’s Lost Recipe
Story and the Region of Seeda Roti
Uttarakhand’s scenic beauty is a dream of many – chirping birds, tall mountains, rivers that sing. Seeda Roti comes from the Garwal region of Uttarakhand. Sweet and savory at the same time, it is a dish that turns out to be both delicious and nutritious. We travel to Tons Valley in search of yet another recipe, there we find a timeless recipe that has been handed down through generations.
Ingredients
| Rice Flour | All-purpose flour |
| Jaggery | Water |
| Dhuli Urad Dal | Onion |
| Salt to taste | Turmeric |
| Asafoetida |
Method
Add rice flour in boiling water and mix it a bit, take it out and add all-purpose flour in the mixture to prepare a neat dough.
For Sweet Stuffing: Roast all-purpose floor in a pan adds it to jaggery after roasting to make the stuffing, add a pinch of salt to the mixture.
For Other Stuffing: Soak Urad Dal overnight and grind it into a paste. Add chopped onion, Turmeric powder, Asafoetida, and salt to taste and mix well. Take a steaming container as brush it with oil, and spread the mixture to steam for 15-20 minutes.
Make 2 balls and press them, add the sweet mixture in between in the 2 press balls and seal the edges. Make a design of the chappati.
Repeat the process for the other mixture.
Take a leaf of any citrus plant (Turmeric, mousambi) and add it on both sides of the chapati, keep a copper pot in the gas stove (Chula) add some grass inside. Put the roti’s inside the pot for a crispy texture. Close the lid of the pot.
Let it steam for 5-10 minutes inside the pot. Take the chapati out of the pot and serve hot.
Nutritional Value
Ingredients like Jaggery and turmeric are very healthy, and turmeric is also anti-inflammatory, antimicrobial, and antioxidant in nature. Also, since the dish is steamed and not fried, it uses very little oil.
Click Here For more recipes.