3 cups of rice flour
1 cup of fine chopped dill leaves
1 large onion fine chopped
1/4 cup freshly grated coconut
4 green chillies fine chopped
1 teaspoon cummin
Pinch of asefotedia
Water for mixing the flour
Oil for roasting the rotti
Mix all the above ingredients except oil. The consistency is like chapathi/roti dough.
On a nonstick griddle, take handful of rotti mixture and pat it as thin as possible.
Smear oil on edges and cook for about 3 minutes on medium heat.
Keep the pan covered. (Tip: The steam falls on the hot griddle and sizzles. That’s the indication the rotti is almost done on one side)
When the edges are light brown, turn over the rotti and leave it for about 2 minutes – now the pan may remain uncovered.
Cool the griddle to make the next rotti by running it under cold water and follow the same procedure to make the next rotti.
Makes about 6 rottis.
This tastes good as is, can also be served with Ghee, butter or any Chutney.
Recipe from boomaravi