This is a famous Karnataka recipe. This is made from rice flour. I learnt this one from one of my neibours here in Bangalore. All of them in my house like this very much and is easy to digest. It tastes good when served hot.
|Rice flour||– 2 Cups|
|Onions||– 2 (finely chopped)|
|Grated Carrot||– ¼ cup|
|Finely chopped Coriander||– ¼ cup|
|Green chilli paste||– 1 tsp. (Ground into a coarse mixture)|
|Jeera (cumin seeds)||– 1 tsp.|
|Salt||– as needed|
|Oil||– for making roti|
- Mix the rice flour with all the other ingredients well until everything is mixed properly.
- Now add enough warm water to make it into semi solid dough.
- Take a handful of dough and make it into round balls of Orange size.
- Smear the Non-stick roti pan or normal pan with little bit of oil all over the tawa and place the roti dough in center and press it gently with hands and spread into a thin layer by rotating the pan by immersing the hand in a bowl in between.
- This helps in patting the dough evenly and smoothly on the tawa.
- Make it as thin as possible.It is ok if small gaps are there, which makes the roti even crispier.
- Pour a spoon of oil over it and cover it with a lid and place it on fire on medium flame.
- Once you see the red patches started forming increase the flame and cook it. Try to rotate the tawa inorder to get an evenly roasted rotti. No need to turn it on the other side.
- Serve this with tomato or mango thokku or chutney of your choice.
- Use two pans to make these rotis which makes it easy to do.
- If you pat the dough on hot tawa, the dough does not spread evenly and we may even burn our fingers.
- After the roti is made, run the backside of the pan in running water in order to cool it faster.
- Dip your hands in water in between the process which helps you to pat them evenly or you can even apply oil to your hands while doing it.
- If you don’t have many pans at home, you can even pat on the greased baking mat and place it on tawa with the dough side down and remove it after one minute and fry the roti normally.