Moong dal rotis taste delicious when roasted or made crisp like khakhras.
- In a pan, soak kormu in water for 4-5 hours. In a deep plate, mix all the ingredients. Knead to a soft dough.
- Divide the dough into 15 smooth, equal balls.
- On a floured surface, press the dough ball. Roll out each roti as thin as possible.
- On a low flame, heat griddle. Roast roti on both sides. Remove and apply ghee over it. Cool it. Cook, cool and pile the remaining rotis.
- On a medium flame, heat a thick griddle. Lower the flame. Slap the pile of rotis on the griddle. Press and rotate the pile, specially the edges of the rotis, with a wad of thick muslin cloth. Roast till the roti becomes light brown in colour. Turn it over. Smear the griddle with little ghee. Roast the second side of the roti, giving enough pressure on the pile.
- Put the roasted khakhra flat on a plate or a griddle. Put a heavy vessel (the size of the khakhra) on it. Loosen the next roti from the pile with hands, so that it does not tear by indirect heat (steam).
- Smear little ghee on the griddle when each side of the roti is roasted. Continue roasting rest of the rotis. Put each roasted khakhra on the pile.
- Let the pile cool with the heavy vessel on it. Store in an airtight container.
For Roasting Khakhras
- Do not apply ghee on the top and bottom rotis of the pile. Korma rotis, rolled little thicker and well cooked like theplas, can also be served.