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Wednesday, March 3, 2010

pindy rotte(all flours roti)breakfast item


* 1/2 cup besan (chickpea flour)
* 1 cup rice flour
* 1/2 cup atta (whole-wheat flour)
* 2 tbsp rava (cream of wheat)
* 1 tsp cumin seeds
* 1/2 tsp cumin powder
* 1 tsp coriander powder
* 1 small onion chopped
* 2 tbsp grated coconut (optional)
* 1 tomato chopped
* 4-5 green chilies, minced
* 2 tbsp cilantro, minced
* salt to taste
* vegetable oil for cooking


Dry roast all the flours separately on low flame for about 10 minutes or until you get aroma.
You can also make rotte(roti) without roasting flour.
Mix all the ingredients (except oil) together to make a soft pliable dough.
Take a thick plastic bag rubbed with some oil on a rolling board.
Oil(greese) the bag, then oil your hands lightly and place a golf-ball sized ball of dough on the plastic cover.
Use the tips of your hands very lightly to pat the dough into a flat shape.
Experienced people pat the dough on tava/griddle directly.
Make a few small holes in the rotte and slip few drops of oil into these holes to cook the rotte more evenly.
Heat 1 tsp oil in a non-stick pan.
Gently turn the plastic sheet upside down and ease off the rotte onto the pan.
Cook till brown and crispy on both sides.
Serve with green chutney, pickle or tomato sauce or butter or yogurt


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