Take the flours in a bowl along with salt and mix well. Slowly add water and prepare a stiff dough.

Divide into equal balls, dust well, and roll out into thin discs.

Heat a tawa. Once hot, cook the rotis on both sides.

Remove and apply the butter on top.

First, knead the wheat flour with a bit of salt and keep it aside.

Next, add ajwain, salt to the mandua flour and knead well. Rest this aside for 10 mins.

When you are ready to make the rotis, divide both the doughs into balls.

Take a wheat dough, press on the sides with center being thick, place the mandua dough in the center, cover from all sides and seal it well.

Dust with flour and gently roll out like a chapati.

Heat a tawa and cook the roti on both sides and grease with cooking oil.

Serve hot.

Wash and soak the dal in water for 1/2 hour.

Pressure cook the dal with enough water. Once the pressure falls down, add grated ginger, garlic, turmeric powder, salt, coriander powder, and chili powder.

Mix the rice flour with water to make a thick paste. Add to the cooking dal. Simmer for 5 - 7 mins.