Dairy-Free Roti Prata with Dahl
Flaky and crispy roti prata served with a flavorful lentil dahl made with coconut milk for a creamy, dairy-free twist.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Water
- 1 teaspoon Salt
- 1/2 cup Vegetable Oil
- 1 cup Red Lentils (Masoor Dahl)
- 1 can (13.5 oz) Coconut Milk
- 1 medium Onion
- 2 cloves Garlic
- 2.54 cm Ginger
- 1 medium Tomato
- 1 tablespoon Spices (Turmeric, Cumin, Coriander)
- 1/4 cup Coconut Yogurt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1To make the roti prata, combine flour, water, and salt in a bowl. Knead until a smooth dough forms. Divide the dough into small balls and brush with vegetable oil. Let rest for at least 30 minutes.
- 2To make the dahl, rinse the red lentils. Heat vegetable oil in a pot and sauté chopped onion, garlic, and ginger until fragrant.
- 3Add diced tomato and spices. Cook for a few minutes. Add the rinsed lentils and coconut milk. Bring to a boil, then reduce heat and simmer until the lentils are tender (about 20-25 minutes). Stir in coconut yogurt.
- 4Heat a flat griddle or pan. Stretch each dough ball into a thin, almost transparent layer. Fold the edges to form a square or rectangle.
- 5Cook the roti prata on the hot griddle until golden brown and crispy on both sides, using vegetable oil as needed.
- 6Serve the roti prata hot with the lentil dahl.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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