These tasty treats nourishes the body and can be enjoyed as a snack or morning tiffin.  Best if only 1 or 2 rotti are consumed at a time and when consumed, enjoyed at the end of a meal.

Preparation – 30 minutes

Makes 4 – 5 rotti

 

Ingredients 

1 cup/150g white rice flour

¼ cup/20g dried shredded coconut

⅛ flat tsp turmeric powder

⅛ flat tsp asafoetida powder

½ tsp cumin seeds

½ heaped tsp fine rock salt

10 fresh curry leaves

½ cup/55g carrot, finely grated

1 heaped tsp ginger, finely grated

¼ cup coriander leaves, finely chopped

¾ cup/185ml water

 

4 tsp/20ml coconut/peanut oil (for cooking the rotti)

Rotti dough 

1. Combine rice flour, coconut, turmeric, asafoetida powder, cumin and salt in a bowl.  

2.  Add carrot, ginger, coriander and curry leaves, mix well.  

3.  Add water.

4.  Using the right hand, mix until well combined. The dough will be soft and wet.

Cook  

5.  Brush a thin layer of oil onto a skillet or nonstick pan (tava).

6.  Scoop a small handful of the dough in the center of pan – approximately 70g or ⅓ cup.

7.  Dip your hand into a bowl of water, as needed, to prevent sticking (don’t be shy with the water) and work from the center out, use a patting and spreading technique to spread the batter into a very thin circle – approximately 2mm thick and 8½ – inch diameter. Continue to dip and spread – you will do this 3 – 4 times.

There will be a few holes  – these helps rotti to absorb oil and cook quickly.

8Cook over high heat. Drizzle 1 tsp oil over the rotti.

9.  Cover and cook, undisturbed, until brown and crispy at the edges, approximately 2 – 2½.

10.  Uncover and cook 2½ minutes more – time varies depending on skillet.

11.  Place finished rotti in oven to keep warm, while the remaining rotti are shaped and cooked.

12.  Between each rotti, run cold water on underside of skillet to cool.

HELPFUL TIP : To speed up the cooking process, have two skillets on the go, while one is cooking, you can start to shape and spread another rotti on the extra skillet.

Serve

Once – twice a week, at midday meal, in all seasons, with chutney, palya, pickle, sambar or tovve.