Stuffed Rice Roti
By : Latha KishoreMethod
Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass.
Grease a frying pan(or tava) with a little oil.
Take a ball of the mixture(as big as a tennis ball) and place it in the middle of the greased frying pan.
Flatten the mixture on the pan with your fingers until it is round and flat.
Spread a little oil on it.
Cover the frying pan with a covering lid and cook it in med-low flame until it is cooked (color changes).
Remove the lid and fry it for a couple of minutes.
Turn it and fry it on the other side for a few more minutes.
Serve hot with salted butter or Mango Achar or coconut chutney.
Ingredients:
Rice flour -- 3 cups
Onions-finely chopped -- 2(big ones)
Green Chillies-finely chopped -- 4
Carrot-grated -- 1 tbsp
Coriander(cilantro)leaves-chopped finely -- 1/2 cup
Cumin seeds-coarsely pound -- 2 tsp
Salt to taste
Water-for mixing -- 1/2 cup to 1 cup
Oil for shallow frying.
Rice flour -- 3 cups
Onions-finely chopped -- 2(big ones)
Green Chillies-finely chopped -- 4
Carrot-grated -- 1 tbsp
Coriander(cilantro)leaves-chopped finely -- 1/2 cup
Cumin seeds-coarsely pound -- 2 tsp
Salt to taste
Water-for mixing -- 1/2 cup to 1 cup
Oil for shallow frying.
 |
|
|
|
|
