Categories: Akki Roti

Ingredients

• For rotti:
• Drumstick leaves: 1.5 cups
• Rice flour: 1.5 cups
• Jowar flour/Sorghum flour/Jolada hittu: 1/2 cup
• Ragi flour/Finger millet flour: 1/2 cup
• Corn meal/makki ka aata/mekke jolada hittu: 1/2 cup
• Fine semolina/Cheroti rawa: a fistful
• Flax seed powder: 1 tbsp
• Cooked rice: a fistful
• Onion: 1 medium (finely chopped)
• Grated coconut: 2 tbsp
• Cumin seeds: 1 tsp
• Green chilli paste: 1/2 tsp (optional, I normally donot add this)
• Salt: According to taste
• Water: As needed
• For cooking the rotti:
• Oil: 1 tsp for each rotti
• Wax paper/Brown paper/aluminium foil to pat the rotti.

Directions

1. Remove the drumstick leaves from the stem (use only the leaves, discard all the stem), wash it thoroughly in water & finely chop them.
2. Mash the rice thoroughly.
3. Mix the mashed rice, drumstick leaves with all the above mentioned ingredients(except water) in a large bowl. Add water little at a time & make a smooth dough with it. (Dough consistency should be similar to that of a cutlet or patty dough).
4. Make medium orange sized balls with the dough.
5. Heat the griddle. Meantime, sprinkle 1-2 drops of oil to the brown paper. Place the batter on the paper & start patting them. Wet your hands in between (this helps in patting the rottis easily).
6. When the griddle is hot, smear few drops of oil to the griddle & put the brown paper on the griddle.
7. After 5-10secs, slowly take off the brown paper alone. Add 1/2 tsp of oil & cook on slow-medium heat for 1 to 2 mins on both sides.
8. Repeat the process for the remaining rottis & serve it hot/warm with a curry/chutney/dip of your choice.

9. Notes:

10. Drumstick leaves could be replaced by other leafy vegetables like coriander leaves, dill leaves or fenugreek leaves.
11. Grated carrots or grated cucumber could be added for extra nutrition :)

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