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Veggie Roti Recipe

Veggie Roti Ingredients

Veggie Roti Recipe

  • 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.

How to make Veggie Roti

  • 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.

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