Ingredients:

• Rice flour – 2 cups
• Onion – 1 (big)
• Carrot – 1
• Grated Coconut – 6 tbsp
• Cilantro – a handful
• Green chillies – 4
• Cumin seeds – 1 tbsp
• Fermented yogurt – 2 tbsp
• Oil – 1/2 tbsp for each roti
• Salt, to taste

Method:

1. Cut all the vegetables (except carrot which should be grated).
2. Add the veggies, salt, cumin seeds, yogurt to the rice flour and make a thick dough (like chapatti dough).
3. Make 6 small balls in the dough.
4. Take a non-stick tava.
5. Pour 1/2 tbsp oil in the centre of the tava and place the ball of dough.
6. Now, start pressing the ball into a thin roti with the full palm, until the round roti occupies the entire tava.
7. Cook on medium-high flame.
8. When one side is slightly brown, turn over the roti to cook the other side.
9. When both sides are done, serve rotis with pickle, coconut chutney or thick curd.

Recipe courtesy of Krishnaveni Raghothama Rao