Wash all vegetables.
Finely chop :
1 onion- skin removed
1 green chilli
4 tablespoon coriander leaves
4 tablespoon dill leaves
Take cold left-over 250 grams of cooked rice and coarsely grind it in the mixer.
Remove this in a bowl.
Coarsely grind:
+ chopped onions
+ chilli, coriander leaves
+dill leaves separately in a blender
Add the above to the rice in the bowl along with:
+ 11/2 teaspoon salt
+ 4 tablespoons of rice floor.
Mix this mixture thoroughly with hands, to form a sort of dough.
(You should be able to form balls to roll out into chapatis)
Divide this dough in 6 equal balls.
Take a plastic sheet, coat it with oil, keep one ball on it , cover with another plastic sheet which has also been coated with oil and gently roll it being careful not to break it.
If the dough is too dry it ill break, add few splashes of water.
Incase it’s too wet it will stick to the plastic, add rice flour.
Heat a tawa and carefully peel the roti off the plastic sheet and put this onto the hot tawa.
Put little oil all around the roti so that it doesn’t stick and cook.
Once cooked it will start leaving the sides of the tawa.
Gently flip it over and again pour little oil all around the roti.
Cook until done.
It should have a few light brown spots.
Serve along with:
coconut chutney (recipe in a separate post)
honey (optional).
P.S. Please apply oil to the plastic sheets before rolling out each roti.
0 servings