I am a Multani who is now not living there anymore due to job issues but was missing this Doli Roti recipie and searched and viola, found this and for the first time came to know what Doli is actually. My Salam, Love and Regards to all Multanis in India and my Nani had lots of friends who unfortunately had to migrate to India and she missed them a lot. We all Multanis miss you and wish you well wherever you are
This is such an amazing recipe!! I ate it for the first time after marriage as I am married to a Multani. We all love it but had to always wait for someone to rise it and send us the doli.. Having moved cities on work don’t know when we ate it last. Following your recipe I tried it for the first time. Your recipe was so perfect they came out beautiful. Thank you so much.
Aapki baat sahi hai I a m living in Australia or yaha per sari breads khameeri ya soughrdough isko english main kehte hai. Hume roti khani hi khameer krke khani chahiye.its very easy for stomach to digest khameer roti..Afganistan main aaj bhi khameer ki roti hi khayi jati hai..Pata nai India se ye recipe kyu gayab ho gyi..South India mai dosa idli ka khameer kiya jata hai..Very powerful for guts.
Doli is Seraiki is a name of small earthen pot It is a miniature gharta. In old days yeast was prepared in the doli….due to which it is called Doli Roti. At time of partition 20% population of Dera Ismail Khan city was hindu. They all migrated to India after partition. I met Mukesh Asija through facebook, whose parents migrated from Dera. My father visited Delhi in 2014 and went to see Mukesh……Mukesh introduced him to many Deraywals and other Seraikis He was invited to many lunches and dinners. When he returned back he told me how impressed he has hospitality and kind heartedness of Derawals, Multanis, Riyastis ( all infact Seraikis) . He told one thing common in every lunch and dinner was doli roti.
Doli or gharoli is a small ghara ,commonly called by all west and north Punjabis ,not only the southern seraikis . It is easier to make the dough and ferment the starter khameer . The starter khameer can be used everyday to also make khameeri tawa or tandoori khameeri rotis .
Wonderfully tempting; remembering my childhood days of eating this@ my grand uncle’s place in summers. Plz share more such recipes of Multan which hv almost disappeared now!
In august 13th i prepared doli and distributed among three families. The temperature now is 32 degree and it took 36 hours for jhag preparation and 5 hours for making doli means after mixing atta. Fine dolli.
Dear sir and main, thank u so much for this recipe. My mummy used to make this doli wali roti and we loved to eat this for 2-3 days and when it was finished then we asked mummy tomake it again which happened only once or twice. We got this doli from an aunt who used to make it herself and would send us. This is about decades before, now my mummy is no more and I am also in my sixties. Often I would think of this but could not get this recipe. Now definitely I would try this and give u the review that how it tasted
Thanks so much for this amazing video, great recipe, very well explained and part of our heritage Will definitely try Keep up this teamwork and best wishes Ravi
Thanks for sharing doli recipe. I was anxious to know whole process. You have very clearly explained it. Today I am ready to make roties with the help of your video. You do not know you have done a great job fir new generation of multanis. I think we should make it commercial and it can be available in whole 12 months by using technology by keeping the temperature above 40 degree. Multanis should come forward for this. We should keep our tradition alive. I request you to make a friendship chain of doli roti lovers.
What happens to the chana ki dal..you have discarded it ?Usually the separately boiled chana dal is used in stuffing the pooris . Also this seems like a bhatura ,except that bhatura is thinner and made with stretchable maida dough and does not have spices flavours
One more recipe is also famous amongst multanis i.e. Ralimili subzi which is a combination of kamal kakri, palak, potatoes, brijals, tomato, green chili, amchur, namak mirch etc. Can you give us a video about it.
My maternal side is Multanis. Nanke, yes I know rali mili sabzi. Mere Nana Nani Mama sabhi log usko annkoot per ya jab family gathering ho tab banate hain. I will upload on my main channel. Mene apne Nanaji ki authentic chaap recipe bhi dali hoi hai.
Sir please NAPA Ki recipe share kijiye. Ye ek multani sweet recipe hai jo shayad sabudana se ekadashi par banti hai may june ke mahine mein. Sir plss bataiye
Your fore fathers must have migrated from Multan or other Seraiki speaking areas . This doli roti is made in every city of Seraiki Belt. Hasday tay Wasday rahoo.
Kisi ne Katlamme di recipe pucchhi hai ..Katlamme Lahore de mashoor honde han . Sadi family Pindi side de han ..Pindi vich ehi starter atte naal khameeri tandoori (ya tawa )Roti banndi hai .
Hello ! This is a brilliant recipe - my nani is from multan and she also makes it the same way - please let me know if you know more multan recipes - like multani kadhi, and soan halwa !! Thank you
Hi Anju, please tell me if it you are looking for bubbles at first stage(boiled spices) or at second stage(after adding aatta). I will advise accordingly.
First stage - there won't be any bubbles but a little bit of froth. Make sure you are not disturbing the mixture for atleast 12-15hours and it is kept wrapped in a blanket at a warm place. 2nd stage will work only if 1st stage starter mixture is fine.
Thank you so much sir for giving this recipe. My mother used to make this doli wali roti. A friend of her used to send the doli. Every summer we enjoyed it once or twice, My parentswere from D.I.khan in Pakistan. Sir u hv not told us whether we hv to put salt in d dough or not and can we put d mixture of masalas after blending. I think it will add more flavor to this doug. Please reply soon as I hv boild the masala kept for fermenting
Mrs veena Samuel United Kingdom thanks for the wonderful unique recipe I will definitely try God bless
Thanks for shareing receipe old memories
I am a Multani who is now not living there anymore due to job issues but was missing this Doli Roti recipie and searched and viola, found this and for the first time came to know what Doli is actually. My Salam, Love and Regards to all Multanis in India and my Nani had lots of friends who unfortunately had to migrate to India and she missed them a lot. We all Multanis miss you and wish you well wherever you are
Bahut badiya ,aapko thanks aur gud wishes.keep up d grt wrk🙏🙏👍👍
I am very pleased to see this video
kuchh saal pahele main bhi banati thee aab ye recipe revise ho gai.
I loved the video and the way he explained everything about it
Nice made Ghar aj ve banai wandi he a multani rasipi he
Bilkul sahi kh rhe h aap .meri mummy b banati thi mene b bahut khaaee h y m b kae dino se iski recipe dhoond rhi thi jo aaj finally mil gyi thx
Aap ne bachpan ki yaden taja kar di hai ji 🙏
Multani doli roti perfect and correct procedure told by you very good video thank you no mistake made by you making doli vali roti
Wah wah 👌👌
Wow...you are great
This is such an amazing recipe!! I ate it for the first time after marriage as I am married to a Multani. We all love it but had to always wait for someone to rise it and send us the doli.. Having moved cities on work don’t know when we ate it last. Following your recipe I tried it for the first time. Your recipe was so perfect they came out beautiful. Thank you so much.
Thanks Sapna, glad to know it worked for you. More multani recipes coming soon. :)
Thanks for sharing this traditional video.....
Simply superb 👌 👌 I m going to try this
I I'll try this for sure👌
Amazing and you explained it very well it is still a popular delicacy of Multan and is famous morning breakfast ( Nashta ) sold in wall city .
Mummy ki yaad a gai, kl hi bnai pr mumy jaisa swad nhi mila.
Very nice, ye method best hai aur oldest hai. My Nanajee used to cook this doli ki roti. Wo time kuch alag hi tha. Lovely video of yours Sir ji
This is multani version of sourdough bread 😍 my mother also use to make this a lot !!
My mother also remembers Doli wali Roti.
Aapki baat sahi hai I a m living in Australia or yaha per sari breads khameeri ya soughrdough isko english main kehte hai. Hume roti khani hi khameer krke khani chahiye.its very easy for stomach to digest khameer roti..Afganistan main aaj bhi khameer ki roti hi khayi jati hai..Pata nai India se ye recipe kyu gayab ho gyi..South India mai dosa idli ka khameer kiya jata hai..Very powerful for guts.
जय हो
Awesome but not clear what you boiled in the beginning
Doli is Seraiki is a name of small earthen pot It is a miniature gharta. In old days yeast was prepared in the doli….due to which it is called Doli Roti.
At time of partition 20% population of Dera Ismail Khan city was hindu. They all migrated to India after partition.
I met Mukesh Asija through facebook, whose parents migrated from Dera. My father visited Delhi in 2014 and went to see Mukesh……Mukesh introduced him to many Deraywals and other Seraikis He was invited to many lunches and dinners. When he returned back he told me how impressed he has hospitality and kind heartedness of Derawals, Multanis, Riyastis ( all infact Seraikis) . He told one thing common in every lunch and dinner was doli roti.
Doli or gharoli is a small ghara ,commonly called by all west and north Punjabis ,not only the southern seraikis .
It is easier to make the dough and ferment the starter khameer .
The starter khameer can be used everyday to also make khameeri tawa or tandoori khameeri rotis .
Ye to khmeer bnta ha na,shi bilkul shi.
Very nice sir👌👌
Thanks
Wonderfully tempting; remembering my childhood days of eating this@ my grand uncle’s place in summers. Plz share more such recipes of Multan which hv almost disappeared now!
Kya doli ka semi dough freez mein store kar sakte hai
In august 13th i prepared doli and distributed among three families. The temperature now is 32 degree and it took 36 hours for jhag preparation and 5 hours for making doli means after mixing atta. Fine dolli.
Very nice..
Dear sir and main, thank u so much for this recipe. My mummy used to make this doli wali roti and we loved to eat this for 2-3 days and when it was finished then we asked mummy tomake it again which happened only once or twice. We got this doli from an aunt who used to make it herself and would send us. This is about decades before, now my mummy is no more and I am also in my sixties. Often I would think of this but could not get this recipe. Now definitely I would try this and give u the review that how it tasted
*Sorry ma'm
Nice recipe 👍 💕 love it New subscriber here with the bell 🔔 stay connected 😍😋
Kya aapko multani recipe katlambe banane bhi aate Hain chhole
Not clear what you boiled as am not a Multani 🙏loved this recipe 🙏
Thanks so much for this amazing video, great recipe, very well explained and part of our heritage
Will definitely try
Keep up this teamwork and best wishes
Ravi
Thankyou Raviji!
Thanks for sharing doli recipe. I was anxious to know whole process. You have very clearly explained it. Today I am ready to make roties with the help of your video. You do not know you have done a great job fir new generation of multanis.
I think we should make it commercial and it can be available in whole 12 months by using technology by keeping the temperature above 40 degree. Multanis should come forward for this. We should keep our tradition alive. I request you to make a friendship chain of doli roti lovers.
My phone is 9971227247
Thanks Umesh ji, we are already thinking on those lines. Will surely keep you posted.
Bhai mn smjha nahi.. Main Multan se hun... India mn Multani??
Multaniyo mey bhot bnai jati h
What happens to the chana ki dal..you have discarded it ?Usually the separately boiled chana dal is used in stuffing the pooris .
Also this seems like a bhatura ,except that bhatura is thinner and made with stretchable maida dough and does not have spices flavours
Thanks Divija, we will share more recipes soon! Stay tuned :)
Saun halwa b sikhao plz..
One more recipe is also famous amongst multanis i.e. Ralimili subzi which is a combination of kamal kakri, palak, potatoes, brijals, tomato, green chili, amchur, namak mirch etc.
Can you give us a video about it.
My maternal side is Multanis. Nanke, yes I know rali mili sabzi. Mere Nana Nani Mama sabhi log usko annkoot per ya jab family gathering ho tab banate hain. I will upload on my main channel. Mene apne Nanaji ki authentic chaap recipe bhi dali hoi hai.
Umesh ji, our video on Kadhai waali sabji/rallimili subzi is now up, do watch!
Doli Wali roti ko fork se hole kar dete hai taki Wo fule nahi
My grandparents were from Rawalpindi. I lost many recipes with them. Please share more such recipes.
Meenu Pathania thank-you, we will share more recipes soon! :)
Bhii. Agr jhag na ay to kya kry
I, in my first efforts, got success. I also taught someone how to make doli.
Very nicely demonstrated sir, my question is instead of frying can we bake it as a bread or make a tawa Roti? Thanks
You can definitely try, it’s an experiment we ourselves want to try next time :)
Sir please NAPA Ki recipe share kijiye. Ye ek multani sweet recipe hai jo shayad sabudana se ekadashi par banti hai may june ke mahine mein. Sir plss bataiye
Very unique recipe. I am seeing for the First time a fried roti. You are becoming a threat to likes of Sanjeev Kapoor & Padma Lakshmi.
Thanks :)
Your fore fathers must have migrated from Multan or other Seraiki speaking areas . This doli roti is made in every city of Seraiki Belt. Hasday tay Wasday rahoo.
Iske starter ko kitne din tak rakh sakte hai agar kisi relative ko dena ho to
Multani vch agar dasende taan galll hi kujh hor hondi. Vese mnurt taan aap hi badi pasand h eh doli aali roti
Kisi ne Katlamme di recipe pucchhi hai ..Katlamme Lahore de mashoor honde han .
Sadi family Pindi side de han ..Pindi vich ehi starter atte naal khameeri tandoori (ya tawa )Roti banndi hai .
Hello ! This is a brilliant recipe - my nani is from multan and she also makes it the same way - please let me know if you know more multan recipes - like multani kadhi, and soan halwa !! Thank you
Thanks Divija, more recipes are coming soon! Stay tuned :)
Saday multan di phichan doli roti tay dal mong maza a veanday kha k
if we don't want to fry in oil can we make normal Roti with it ??
Yes, it can be baked in tandoor, but requires a lot of practice! Only a few multani's could master the art.
M new here. Stay connected plz
Sonth nahi dali
bht changi banayi tuc .Tuc India to ho ?
Hanji, mai india ich paida hua. Mere Parents Multan se aaye si partition de time.
@@velleyandigallan1473 ok ji mere Grand parents v usi time India aayi c Nani Nani Rawal Pindi to dadi dada Jhang magyane to
9ö
I have tried this recipe so many times but there were no bubbles in the mixture.Can you please tell me why?
Hi Anju, please tell me if it you are looking for bubbles at first stage(boiled spices) or at second stage(after adding aatta). I will advise accordingly.
Hello,at both stages.
First stage - there won't be any bubbles but a little bit of froth. Make sure you are not disturbing the mixture for atleast 12-15hours and it is kept wrapped in a blanket at a warm place.
2nd stage will work only if 1st stage starter mixture is fine.
article could be good but comments on Modi were unnecessary
Nt explained ingredients nicely. Not helpful 🙄🙄🙄
Thank you so much sir for giving this recipe. My mother used to make this doli wali roti. A friend of her used to send the doli. Every summer we enjoyed it once or twice, My parentswere from D.I.khan in Pakistan. Sir u hv not told us whether we hv to put salt in d dough or not and can we put d mixture of masalas after blending. I think it will add more flavor to this doug. Please reply soon as I hv boild the masala kept for fermenting
यह गलत तरीका है। आप जनता को गुमराह मत करो।
Kya galat hai?