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

  1. Mix all the above ingredients (except water). Add little water at a time & prepare soft & smooth dough.
  2. 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.
  3. Cook on a medium-high heat on both sides & serve it hot with a side dish of your choice.
  4. Note:

  5. If the flat beans is not tender enough, pressure-cook them for one or two whistles and then use it.
  6. You can substitute fenugreek leaves with any other leafy vegetables.

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