Ingredients
1 cup fine rava / semolina (that we use for upma)
1 finely chopped onion
A handful of chopped coriander leaves
2 sprigs of chopped curry leaves
1 tsp cumin seeds/ jeera
2 tblsp grated coconut
3 tblsp roasted peanuts
3/4 tsp chilli powder
Salt to taste
Oil for cooking rotti
Procedure
Put coconut gratings, peanuts and chilli powder in a small mixer jar and grind coarsely without water
Put it in a bowl and add all the ingredients except oil
Add water to the mixture and mix nicely to form a moist dough
Keep covered for 20 mins. The consistency of the dough should be thicker than the idli batter and should be easy to pat with your hands
Grease a banana leaf or aluminium foil, take a big lemon sized dough and pat it evenly with your hands to a thin rotti
Wet your hands in between with water to pat it
Heat tava, once it is hot transfer the sheet with rotti on tava, after few seconds carefully remove the sheet from the tava such that the rotti remains on the tava intact.
Cook the rotti on a medium flame pour few drops of oil all over it
Once it becomes brown flip it and cook the other side
Serve hot rotti with chutney
You can also pat the rotti on a warm tava and then keep it on the flame and cook it. (I prefer this method)
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