Mistakes To Avoid While Making Dum Ke Roat This Muharram

Dum ke roat is a Muharram special recipe that everyone around India loves. While the recipe for dum ke roat might seem simple and straightforward, however, the true challenge lies in achieving the perfect texture and flavor. Since this recipe is a slow cook dum recipe, it is prone to several mistakes and mishaps that can ruin the flavor and texture. Here are the most common mistakes you can avoid when making dum ke roat at home.

Mistakes to Avoid While Making Dum Ke Roat This Muharram:

Mistake 1: Skipping the Resting Time

The trick for getting the perfect texture of dum ke roat which is crumbly from outside and soft and gooey from inside lies in how you are preparing the batter. In order to get the iconic texture for the dum ke roat, the semolina in batter needs to be soft, moist and swollen, which can be achieved by resting the batter for about 1 to 2 hours. As the semolina absorbs water, it becomes soft which results in chewy dum ke roat. Resting the batter also helps in enhancing the flavor of spices and making the batter aromatic as the water blends in. Rested batter holds the shape better than normal batter and it prevents the dum ke roat from spreading and crumbling. Therefore, do not forget to rest the batter.

Mistake 2: Using Fine Semolina (Sooji) Instead of Coarse

Using fine or instant sooji may make you feel like it will make the work easier. But in fact it actually ruins the flavor and texture instead of bettering it. Fine sooji makes the roat too soft or doughy and will not help in developing a scrumptious crust that is crumbly and crunchy. To fix this issue, always use coarse semolina if you want to achieve the authentic texture and the iconic chewiness in your homemade dum ke roat.

Mistake 3: Overheating or High Flame Cooking

Dum ke roat are meant to be cooked on low flame for a long time. If cooked on high flame to reduce the cooking time, the base will be burned and the center will remain raw and runny. To avoid this mistake, always use the “dum” method of cooking which employs a tight lid skillet or an oven where the heat doesn’t escape and the dum ke roat could be cooked slowly and evenly inside out. To cook dum ke roat, always use very low heat, cover it tightly, and cook patiently for up to 45 to 60 minutes over stovetop and 35 to 45 minutes at 160–170°C when using an oven.

Mistake 4: Neglecting Proper Greasing

Dum ke roat has a tendency to stick to the pan when it is not greased properly which can break the cookies, burn them from the bottom, and ruin the texture. To avoid these consequences, always grease the tin or thali well you are using to make the dum ke roat. For greasing the dish, you can use ghee as it brings the authentic flavor. If you don’t enjoy the intense flavor of ghee, you can choose butter which has a milder flavor. However, ghee is the best option since it also makes the cookies moist instead of drying them out.

Mistake 5: Wrong Flour Ratio

Flour ratio matters the most when it comes to making intricate recipes like dum ke roat at home. Traditionally, the batter for dum ke roat consists of a mixture of semolina and maida or all-purpose flour which gives the iconic texture and flavor to dum ke roat. When the ratio of all-purpose flour becomes more than semolina, the roat will turn out too cakey and doughy. To avoid your homemade dum ke roat from becoming doughy, use the correct ratio of 1 part maida with 2 parts semolina, or in a simple way semolina:maida = 2:1. This ratio will help you make bakery style dum ke roat at home.

Mistake 6: Skipping Flavorings

Flavorings bring the whole depth, warmth, and complexity to dum ke roat. Without the spices, dum ke roat will taste like any other western gooey cookie and will lack its traditional Indian essence. Therefore, to make homemade dum ke roat as flavorful as Hyderabadi bakery goods, flavor it with cardamom powder, rose water, or kewra essence. You may think that omitting the flavors might be a little bit convenient for you, however choosing comfort over flavor isn't always the right choice. These traditional flavorings give dum ke roat its royal and festive essence which is unmatched to any other cookie. So, if you want to make your homemade dum ke roat flavorful, don’t skip the flavor additions.