• 400g – Rice flour
• 6 green chillies, chopped fine
• 1 tbsp – chopped coriander
• 1 tbsp – sesame/til
• 1/2 tbsp – cumin/jeera
• Oil to prepare rotis
• 1 tsp – chopped curry Patta leaves
• 2 tbsp – chopped Methi leaves (lightly fried in a tsp of oil)
- Heat a kadai with water (about 750 ml).
- When the water starts boiling, add salt, jeera, chopped chillies, til, coriander, curry leaves, 2 tsp oil and fried methi leaves.
- Lastly, add rice flour slowly, stirring continuously to form a tight dough.
- Cover and leave aside for 10 to 15 mins.
- Remove the lid and knead the dough well till it becomes soft and pliable without any lumps.
- Make big lemon-sized balls, put the balls on a plastic paper and pat each one to form a roti of 5 to 6 inches diameter
- To get a neat round, use a plastic/stainless steel lid of same diameter as a cutter.
- Collect the extra pieces of dough and use to prepare another roti.
- Lift the plastic sheet, allow the roti to fall on your palm.
- Drop it carefully on to a dosa pan/tawa.
- Cook the roti with a little oil till crisp, brown spots appear on both sides.
- The result will be crisp rotis with soft central portion.
- Serve with coconut chutney/allum chutney (ginger).
Recipe courtesy of Uma Devi Ramachandra