Mix the grated vegetables, jeera, green chillies and the curry /coriander
leaves in a large bowl.
Add rice flour and salt to this mixture till it becomes a soft dough. You can add a little water if it isn't soft enough, but usually the juices from the grated vegetables will be enough to form the dough. Knead the dough a little bit to mix properly and shape it into small balls.
Spray a non-stick pan with some cooking spray or coat it with a few
drops of oil. Place one small ball on the pan and slowly press it into a
round-shaped "rotti". This rotti should be thin like a chapati. Make a
few holes on the rotti with your index finger. (I really don't know the
need for this, but the rotti looks pretty delicious this way!)
Place this pan on the stove under medium heat. When the rotti gets
cooked (it changes color from white to golden brown), turn it over with a
non-stick handle. This part is a bit tricky because the rotti will stick
to the pan if the non-stick has worn off or there isn't enough oil
coated on the pan.
Remove the rotti from the pan, serve hot with pickle, chutney, sugar or spicy powder and butter/ghee.
Have a few non-stick pans ready so that you don't have to wait till this
pan cools down :-
Ingredients: Rice flour - 2 cups
Finely grated vegetables - carrot, choyote, cucumber, bell pepper and
onion, one each
Jeera - 1/2 tsp
Green chillies - finely chopped
Coriander and curry leaves - finely chopped
1/2 cup fresh coconut -finely grated (optional)
Salt according to taste
Oil or fat-free cooking spray
Note : Quantity of rice flour and vegetables depends on number of eaters.
Quantity of green chillies depends on tolerance of taste buds :-