Ingredients
Equipment
Method
- Grate carrot, cut onion into pieces. Cut and wash the fenugreek leaves.
- Grind coconut, green chilli and cumin to a paste.
- In a wide bowl, add the multi-millet flour and rice flour. Put the grated carrot, onion, methi leaves, ground paste, salt and mix them together.
- Put water little at a time and mix to a dough. The dough is softer than the chapathi dough.
- Take parchment paper, grease with a little oil. Take a lemon sized ball and pat it slowly with the tip of the fingers to a circle. Spread it slowly into a thin roti
- Heat a skillet. Put it on the skillet and allow to cook. Once, it is slightly cooked, the parchment paper can be removed.
- Flip to the other side and allow to cook for sometime.
- Once it is done, serve hot with coconut chutney.
- Take a tip:
- Increase the quantity of green chilli if you need it more spicy.
- Fenugreek leaves is optional, it gives a good taste. One can use fresh coriander leaves too.
- Quantity of rice flour may be increased to half a cup.
Notes
ncrease the quantity of chilli, if you want it spicy.
Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
Instead of fenugreek leaves, use fresh coriander leaves.
Adding of fenugreek leaves is optional. It gives a good taste but must be added in small quantity.
Instead of fenugreek leaves, use fresh coriander leaves.