Another weekend, another eye-opening cooking demo. Yesterday afternoon Amelia highlighted a few under-appreciated items from our bulk department with this recipe adapted from Meghan Telpner.
Prep Time: 15 minutes
Cook Time: 4 minutes each
Ingredients (serves 4)
· 1/2 cup brown rice
· 1 cup red lentils
· 1 tsp fenugreek, ground
· 1 tsp fennel seeds, ground
· 2 cloves garlic
· 2 tsp fresh ginger
· 1 tsp salt
· 2-3 cups water
· coconut oil for cooking
Soak brown rice and lentils in water overnight. The soaking makes the minerals in the brown rice more accessible. Drain and rinse. Transfer soaked lentils and rice to a blender along with garlic, ginger, salt and dried spices and 1 and a half cups of water. Blend until smooth. Continue to add water based on how thick you’d like your batter to be. A thin batter will spread well and create roti with deliciously crisp, lacy edges. Thicker batter will make sturdier roti that can be used as wraps for sandwiches etc.
Heat a heavy bottom skillet on high and melt oil.
Pour out batter and tilt pan to help spread the roti. Flip once the tops are covered with bubbles and appear dry. Let cook on the other side until crisp.
Cooked roti keep well in the refrigerator but the batter will separate and be a little more difficult to manage after a day or two. Best cook them up all at once and store ready-made roti in the refrigerator.
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.