There are different variations of rotti’s. people from different regions prepare different types of rotti’s only the names are different.
The rotti recipe today I’m showing here is from.my mother in law. This is another type of rotti that our family love to enjoy on weekends.
If you are a rasam lover then I’m sure you will love this rotti.
- Three ripe tomatoes chopped finely
- Two Onions chopped finely
- Green chillies chopped finely
- Half cup chopped coriander leaves
- Half cup chopped dill leaves
- Curry leaves 5 to 8 chopped
- Rice flour 3 cup
- Cumin seeds 1tsp
- Rasam powder(any brand) 3tsp
- Jaggery powder half tsp
- Salt to taste
- Oil as required
In a large bowl add all the ingredients except rice flour and water, mix nicely with the hands. Leave aside for 10min.
Then add the rice flour and water little by little, make soft dough. Divide the dough into small size apple.
Then place the divided dough in the centre of the tawa, begin to spread it with your own fingers to make a round roti. (Round shape)
It can be thick or thin to suits your taste. I always make thin rotti’s because we love crunchy.
Make some holes between so that Rotti can absorb oil and cook fast.
Heat the tawa on medium flame, add oil on every holes toast it on both the sides. After 2min flip the Rotti and add some oil to stop dryness and cover the Rotti with lid.
When you see crisp,that means ragi Rotti is done.
Another method of making Rotti
Please the divided dough on the leaf or aluminium foil or plastic paper, with your palms or fingers gently pat and flatten the dough to get an round shape rotti and make some holes.
Meanwhile heat the tawa, when tawa gets hot spread some oil on it, Lift the plantain leaf gently and bring it near the tawa.
Now slowly peel/separate the leaf from the flattened Rotti.
Drizzle some oil in the holes and even sides of Rotti edges.
Cover the lid and cook until bottom surface turns crisp or for 2 to 3 minutes.
Flip it over and repeat the same process.
Serve hot with butter or ghee 😊