- 2 Cups Rice flour
- 1 Cup chopped Red onions
- 2 tsp Cumin seeds
- 2 tsp Green chili chopped
- 3 tsp Coriander chopped
- Salt to taste
- 2 tbsp Oil
- water, as required
- 2 tbsp Roasted peanuts crushed
- 2 tsp Grated carrot (optional)
Method:
- Combine all ingredients except water, in a medium bowl. Slowly stream in warm water and begin to mix dough.
- Cover and let sit for at least 10 mins, so that the flavours can come together. The longer the dough sits, the better the taste of the rotti.
- Oil a non-stick pan. These rottis need to be shaped by hand so don’t heat the pan. Place a small ball of the dough on the pan. Pat into thin rottis, wet fingers as you go so that the patting is easier. Drizzle ¼ tsp of oil on top and place the pan on the stove.
- Cover and roast on medium heat. Covering helps cook both sides. When the upper side is done, uncover and roast for another minute or two, this makes the rotti crisp .
- When done, fold and serve hot with your favourite pickle, ghee and peanut chutney.
Note:
- To make the next rotti, cool the back of the pan under cold running water and you can immediately pat another rotti on the pan.
- And if you are using non stick pans, wait till pan cools rather running it under cold water, could make the pan bend.
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