Categories: Akki Roti
Ingredients
- 3 cups Rice Flour
- 1 large Onion, finely chopped
- 1 Carrot, finely grated
- 2-3 Green Chillies, finely chopped
- 1/4 bunch Dill, finely chopped
- 1/4 bunch Coriander Leaves, finely chopped
- 1/2 cup Grated Coconut (optional)
- 1 tbsp Channa Dal
- 1/2 tbsp Urad Dal
- 1/2 tbsp Mustard
- 1/2 tbsp Jeera/Cumin Seeds
- 1 tbsp Curry Leaves, chopped
- 2-3 tbsp Oil
- Salt to taste
Directions
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Take oil in kadai and add channa dal, urad dal, mustard and jeera.
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Add chopped curry leaves, onion and green chillies when mustard stars spluttering.
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Sauté them till onions turn transluscent.
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To this add grated carrot and sauté it for a minute.
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Pour 2 cups of hot water and add salt to it.
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Now add rice flour, grated coconut, chopped dill, coriander leaves and mix well.
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Keep mixing the mixture till dough comes together. Make sure that the dough is moist enough.
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Turn off the gas and keep the dough to cool for about 5-10 minutes.
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Using little water make large lemon sized balls.
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Take butter paper or plastic sheet and apply little oil on the surface.
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Keep the dough ball in the centre and press it flat using finger tips to ½ cm thickness. I usually cover the sheet with another plastic sheet or butter paper and press them using wide plate, where as my mother use plantain/banana leaves.
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Heat the pan and carefully transfer the rotti.
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Cook both the sides till they turn golden yellow by applying little oil or ghee if desired.
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Serve hot with Coconut Chutney or Sambar or Badane/Eggplant Ennegai of your choice.