Avarekayi-Menthya soppu rotti (Fenugreek leaves-Flat beans Roti)
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 2 people
Categories: Akki Roti
Ingredients
- Rice flour: 3-4 cups
- Avrekayi/Surtipapdi/Flat beans: 1 cup (choose very tender & small ones)
- Fenugreek leaves/methi/menthya soppu: 1 cup (finely chopped)
- Onion: 1/3rd cup (finely chopped, optional)
- Grated coconut: 2 tbsp (optional)
- Green chilli paste: 1 tsp (optional)
- Water: 1.5 to 2 cups
- Salt: According to taste
- Oil: 1 tsp for each roti
Directions
- Mix all the above ingredients (except water). Add little water at a time & prepare soft & smooth dough.
- Make equal sized balls & pat them on the griddle or a plastic sheet & transfer it to the griddle. (refer here for step-by step procedure). Wet your hands with water to ease the patting. Add oil around the rotti & also few drops on top of the rotti.
- Cook on a medium-high heat on both sides & serve it hot with a side dish of your choice.
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Note:
- If the flat beans is not tender enough, pressure-cook them for one or two whistles and then use it.
- You can substitute fenugreek leaves with any other leafy vegetables.