Ingredients:
• For kanaka/wrap: 1/4 cup – all-purpose flour
• 1/4 cup – chiroti Rawa
• 3 tbsp – oil
• 5-6 tbsp – water
• a pinch of salt
• For the stuffing: 1/2 cup – grated Coconut
• 1/2 cup – Jaggery
• 1/4 tsp – Cardamom powder
• 1 tbsp – Rice flour
• 1 tsp – water
• 1 tsp – Ghee
Method:
- For the dough: Mix the dry ingredients, add sufficient water and prepare a pliable dough.
- Keep adding oil bit by bit and knead until you get a very soft dough. Cover the dough and keep aside for at least an hour.
- For the stuffing: Grind the grated coconut well without water.
- In a pan, add 1 tsp of water and jaggery and let it melt.
- Add 1 tsp of ghee, then the grated coconut and mix well.
- Add cardamom powder and mix until you get an aroma.
- Add rice flour and mix well so that the moisture is gone.
- Cook for 2-3 minutes and keep aside.
- Final preparation: Prepare lime-sized balls of the stuffing.
- Pinch a small ball off the dough.
- On a greased plastic sheet or banana leaf, place the pinched small ball of kanaka/wrap dough. Spread the ball a little with your greased fingers and place the stuffing ball it .
- Cover the stuffing with the dough.
- Press a little with your hands. Using a roller, roll evenly to prepare a uniform and very thin roti.
- Place the roti on a tawa or flat pan and cook on medium flame.
- Flip and cook the other side as well.
- Serve hot with ghee.
- Recipe courtesy: enelm.blogspot.in