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SPINACH & MOONG DAL SAWAR ROTI

🫓 Spinach Power Punch: Moong Dal Sawar Roti Style!

This Spinach & Moong Dal Sawar Roti recipe is the superhero meal your tummy deserves! Made with iron-rich spinach, protein-packed moong dal, and gluten-free sawar (jowar) flour, these rotis are crispy, flavorful, and super healthy. Perfect for breakfast or lunchbox, this roti is a hit with kids and adults alike. Try this easy, fiber-rich Indian flatbread today and serve it with curd or spicy chutney!


EXPLORE PICKLES RECIPE'S    

Healthy Spinach & Moong Dal Sawar Roti sizzling on a tawa, packed with greens, protein, and gluten-free goodness, served with spicy chutney.¯

Zero-Fuss Spinach Roti Tricks for the “I-Can’t-Cook” Gang

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✅ Always soak the moong dal overnight for best texture.

✅ Don’t add water—let spinach and onions do their juicy magic!

✅ Press the roti directly on a warm tawa for better shaping.

✅ Make tiny holes in the dough for the oil to seep in evenly.

✅ Covering the roti while roasting makes it soft inside and crispy outside—best of both worlds!

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     Step-by-Step Recipe : 🕺 Press It, Flip It, Love It – Roti Moves Unlocked!​

INGREDIENTS

• 2 cups finely chopped spinach

• 1 large onion, chopped

• 3 tablespoons moong dal (soaked overnight)

• 2 green chilies, finely chopped

• ½ tablespoon ginger (grated or finely chopped)

• ½ tablespoon jeera (cumin seeds)

• ½ teaspoon ajwain (carom seeds), crushed

• ½ teaspoon saunf (fennel seeds), crushed

• ½ teaspoon black pepper, crushed

• Salt to taste

• 1 cup sawar flour (also known as jowar or sorghum flour)

• Oil – for roasting

​Close-up of crispy gluten-free Sawar Roti made with spinach and moong dal, ideal for weight watchers and diabetics.

PREPARATION STEPS

​ 1. Mix the Dough:

In a mixing bowl, combine finely chopped spinach, chopped onion, soaked moong dal, green chilies, ginger, jeera, crushed ajwain, crushed saunf, crushed black pepper, and salt.

Add 1 cup of sawar flour and mix everything well. Do not add water. Let the mixture rest for 10 minutes. The moisture from spinach and onions will help bind the dough.

2. Shape the Roti:

Heat a flat pan or tawa. Take a portion of the dough and form a ball. Place it directly on the warm pan and press it gently using your fingers to spread into a round roti.

Make a few small holes in the roti using your finger or a spoon handle to allow oil to seep through during cooking.

3. Cook the Roti:

Drizzle a little oil around and into the holes. Cover the pan with a lid and cook for about 2 minutes on medium flame.

Remove the lid, flip the roti, and roast on both sides until golden and cooked through.



Sawar flour (jowar) keeps it gluten-free and light, but yes, you can swap with wheat flour if gluten isn’t a concern.

Let it rest longer. If still dry, sprinkle a tiny bit of water—not too much—or add more onion.

Soaking softens the dal, helping it cook faster and blend in. Skipping may lead to hard bites.

Wrap them in a cotton cloth and store in an airtight container. Reheat on a tawa before serving.

Mint-coriander chutney, coconut chutney, or even a tangy tomato garlic chutney works beautifully.

🍋 F.A.Q. – Foodie Anxiety Quotient

(Because who has time to Google in the middle of cooking?)


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