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:

1. For the dough: Mix the dry ingredients, add sufficient water and prepare a pliable dough.
2. 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.
3. For the stuffing: Grind the grated coconut well without water.
4. In a pan, add 1 tsp of water and jaggery and let it melt.
5. Add 1 tsp of ghee, then the grated coconut and mix well.
6. Add cardamom powder and mix until you get an aroma.
7. Add rice flour and mix well so that the moisture is gone.
8. Cook for 2-3 minutes and keep aside.
9. Final preparation: Prepare lime-sized balls of the stuffing.
10. Pinch a small ball off the dough.
11. 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 .
12. Cover the stuffing with the dough.
13. Press a little with your hands. Using a roller, roll evenly to prepare a uniform and very thin roti.
14. Place the roti on a tawa or flat pan and cook on medium flame.
15. Flip and cook the other side as well.
16. Serve hot with ghee.
17. Recipe courtesy: enelm.blogspot.in