Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR FILLING***
   1      cup           green moong dal -- (washed and soaked
                        -- for 3-4 hours)
   2                    green chillies finely chopped
   2      tablespoons   coriander leaves finely chopped
     1/2  teaspoon      red chilli powder
     1/4  teaspoon      turmeric powder
     1/2  teaspoon      coriander seeds crushed coarsely
     1/4  teaspoon      cumin seeds crushed coarsely
   3      pinches       asafoetida -- (3 to 4)
                        salt to taste
                        ***FOR DOUGH***
   1      cup           wheat flour
                        salt to taste
                        water to knead dough
                        oil to shallow fry

Preparation:

For filling: Grind dal fine using very little water. Add all other ingredients, mix well. Keep in refrigerator till used. For dough: Sieve together salt and flour. Add a little water at a time, to knead a soft pliable dough. Cover and keep aside for 20 minutes. Divide dough into 6-7 parts. Roll one into round about 7 diameter. Place 1 tablespoon filling in centre. Spread carefully into a 4 square, leaving four empty segments. Fold these segments over to cover open filling. Heat a griddle, place roti carefully on it, opened side down. Cook on medium heat, drizzle little oil to shallow fry. When golden and crisp, flip and shallow fry other side till brown. Cut into quarters, serve hot with green chutney and sauce. Making time: 45 minutes (excluding soaking time) Makes: 6-7 rotis Shelflife: Best fresh