Semolina Chapathi

Semolina Chapathi with step by step photos. Semolina Chapathis made with Semolina (very fine version of sooji) are perfect for breakfast or lunch. Semolina is also known as Pheni rava or Bhakshala rava or Chiroti rava. Enjoy a break from the normal roti or chapati with this easy Semolina Chapathi recipe. These can be enjoyed hot or cold. No need of reheating. Unlike other chapathis, these will remain soft for hours. You can serve these chapathis with dal, and any veggie curry(subji). These chapathis are unique with its own fresh flavor.

How to make Semolina Chapathi

PREP TIME:10 MINS  COOK TIME:20 MINS  TOTAL TIME:30 MINS  COURSE:BREAKFAST/LUNCH/DINNER CUISINE:INDIAN Makes: 8 CHAPATHIS

Ingredients:

Semolina(Fine Sooji) – 1 Cup
Water – 1 Cup
Oil – 1 tsp
Salt – 1/8 tsp or to taste
Additional Oil for kneading – few drops
Rice Flour for dusting – apprx 1/4 cup

Method:

  1. Bring 1 cup of water to boil in a saucepan.
  2. Add Oil and Salt. Mix.
  3. Reduce heat to a simmer and slowly add Semolina to the water. Mix very well. It will not form any lumps.
  4. Switch off the stove, cover the saucepan and let it rest for 5 to 10 minutes.
  5. Once the semolina rava cools down (temperature should not be cold but a little more than warm), knead it like dough with lightly oiled hands.
  6. Form the dough into balls and roll them into thin chapati shaped disks with the use of rice Flour or wheat flour for dusting.
  7. Keep the flame high. These chapathis are cooked on high flame.
  8. Cook the rolled chapathis on a hot tava or skillet on one side for about half a minute. Flip and cook other side and apply 1 tsp of oil and cook for another half minute.
  9. Keep flipping over and over with the use of tongs while the chapathi puffs and start getting brown spots. Even if the roti does not puff fully, it will still remain soft.
  10. Serve with dal and any vegetable curry or subji.

Step by step photo instructions

  1. Bring 1 cup of water to boil in a saucepan. Add Oil and Salt. Mix.

2. Reduce heat to a simmer and slowly add Semolina to the water. Mix very well. It will not form any lumps.

3. Switch off the stove, cover the saucepan and let it rest for 5 to 10 minutes. Once the semolina rava cools down (temperature should not be cold but a little more than warm), knead it like dough with lightly oiled hands.

4. Form the dough into balls and roll them into thin chapati shaped disks with the use of rice Flour or wheat flour for dusting. Roll several chapathis and stack them in a plate as shown in the pic.

5. Keep the flame high. These chapathis are cooked on high flame. Cook the rolled chapathis on a hot tava or skillet on one side for about half a minute. Flip and cook other side and apply 1 tsp of oil and cook for another half minute.

apply oil

6. Keep flipping over and over with the use of tongs while the chapathi puffs and start getting brown spots. Even if the roti does not puff fully, it will still remain soft. Serve with dal or any vegetable curry or subji.

Semolina Chapathi

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