2 cups Rice Flour
1 cup avarekalu (or more)
3 tbsp shredded coconut
2-3 green chilies, chopped fine
1/4 cup yogurt
1/2 tsp cumin seeds
1 tbsp chopped cilantro
a dash of asafoetida
salt to taste
water to knead dough
Pressure cook the beans in salted water for 2-3 whistles, until well cooked.
Mix all the ingredients in a bowl, adding enough water to make a soft dough. Keep aside for at least 15 minutes.
Take a small ball of dough and pat it onto a greased iron kadai/bandlee or a tawa. The thinner you pat, the crisper it gets. So upto you how crispy or soft you want the rottis to be. Make a little indentation at the center.
Pour a tsp of oil around the edges and at the center.
Cover with a lid and cook on medium-high for 3-4 minutes. Check for crispness. Remove once done and serve with ghee or butter.
1 cup avarekalu (or more)
3 tbsp shredded coconut
2-3 green chilies, chopped fine
1/4 cup yogurt
1/2 tsp cumin seeds
1 tbsp chopped cilantro
a dash of asafoetida
salt to taste
water to knead dough
Pressure cook the beans in salted water for 2-3 whistles, until well cooked.
Mix all the ingredients in a bowl, adding enough water to make a soft dough. Keep aside for at least 15 minutes.
Take a small ball of dough and pat it onto a greased iron kadai/bandlee or a tawa. The thinner you pat, the crisper it gets. So upto you how crispy or soft you want the rottis to be. Make a little indentation at the center.
Pour a tsp of oil around the edges and at the center.
Cover with a lid and cook on medium-high for 3-4 minutes. Check for crispness. Remove once done and serve with ghee or butter.
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