INGREDIENTS: Roasted (or) Raw Groundnuts / peanuts, Rice flour / biyyapindi, Sajja pindi / millet flour, Green chilly paste, Salt, Coriander, Curry leaves, Spinach / palakura, Thotakura / Amarnath leaves, Onions, Carrot, Red and cream Cabbage, Jilakara (cumin seeds), Oil, Plastic cover, Betroot
PREPARATION:
- Chop onions, thotakura, palakura, cabbage, coriander, curry leaves and grate carrot and betroot
- Grind 1 full cup of groundnuts into fine powder in a mixy jar
- Now take a big bowl, add 1 and half cup of plain flour, 1 and half cup of millet flour, each
- Add cumin seeds, grinded groundnuts powder, green chilly paste, salt, chopped onions, palakura, thotakura, cabbage, curry leaves, coriander, grated carrot , betroot and salt
- Mix well all the ingredients like an fine dough using water
- Now take a plastic cover, grease oil on the cover, place some mixed dough on it and press it thinly (like rottis, chapathis) using your fingers if not you can place one more cover on it and press it using chapathi maker stick for ease
- Place tawa on flame, apply oil, keep rotti with cover itself on pan, after a minute, remove cover slowly, roast it on both sides by applying oil
- Serve it using curd (or) butter (or) pickles
Cover used should be such that it does not take flame, for example outer packs of cigerette covers available in provisional shops, (or) silver colour coated shiny paper plates of normal dosa size can be used to make
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