Missi Roti / Yellow Spilt Chickpea Bread


by: Linsy

I had my eye on this dish since very long. Never had a chance to make this roti. So one night I make sure that I soak chana dal so next day for our breakfast I can make this roti. It is ideal for lunch or diner too, have with gravy dish or just with pickle or yogurt its perfect for light lunch too. Its best combination of protein and carb in one bite. You can use your leftover chana dal also to make this roti. Never waste your food , make something out of it and you will amazed by your own creations.


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serves: 4

1/2 cup soaked and boiled chana dal (make sure it stays whole)

1 cup of WW flour

1/4 cup chickpea flour (Besan)

salt to taste

For tempering :

1 tsp oil

pinch of hing

1 tsp turmeric powder

1 tsp garam masala powder

1 tsp turmeric powder

salt to taste.

leaves fresh coriander chopped

Nutrition Facts
Missi Roti / Yellow Spilt Chickpea Bread

Servings Per Recipe: 4

Amount per Serving

Calories: 231

  • Total Fat: 4 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 11 mg
  • Total Carbs: 41.1 g
  •     Dietary Fiber: 8.6 g
  •     Sugars: 3.5 g
  • Protein: 10.2 g

how is this calculated?

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1.  Heat a small pan, add oil in it. Add hing and all powder masala and salt and then add chana dal and cook for 2-3 minutes till its coated with masala.

2.  Turn off the gas and add coriander leaves and mix it. let it cool so you can handle it.

3.  In a big bowl add both flours, chana dal mixture, salt and 2 tsp. of oil

4.  Make dough for roti.

5.  Make 8-9 balls and keep it aside.

6.  Heat griddle and make rotis as you make it.

7.  Roll the dough in circle and cook on griddle on both side. Apply oil on one side and make little crispy and cook on both side. Done with all balls.

8.  Serve hot rotis with hot cup of tea or for lunch with pickle or yogurt or for diner with your gravy dish

9.  If you are using leftover chana dal, mix it in flour and knead the dough and make rotis. you can add kasoori methi and finely chopped onions too.

Cooks' note:

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