required:finely chopped onions-2 handfuls,soaked chanadal-3 handfuls,green chillies-6 or 7 finely chopped,water-to make dough,salt-to taste,ragi flour-3 handfuls,riceflour-1 handful,curry leaves-chopped-few,oil-5 or 6 tbsp to fry
method
soak the chanadal for 2 hours and drain.mix all the above items with enough water and knead like chapathi dough.this makes 4-5 rotti's depending on the size.heat a pressure pan with half the oil and turn off the heat.use a handful of the dough to make a rotti.when the oil is warm spread the dough with fingers evenly while turning the vessel and taking care that the rotti is not thick or very thin in some places.make a hole in the center.put the pan back on heat,reverse the lid and cover.intially use medium to high flame and then reduce the flame.after a min remove the lid and sprinkle few drops of water in the hole and again cover.check in between and when the edges easily come off the vessel turn the rotti and let it rest on the spatula in the same pan so that the oil goes back into the pan.repeat the procedure until all the rotti's are done adding little oil for each rotti.the heat has to be turned off after finishing each rotti and only when the oil is warm the next one can be prepared.
method
soak the chanadal for 2 hours and drain.mix all the above items with enough water and knead like chapathi dough.this makes 4-5 rotti's depending on the size.heat a pressure pan with half the oil and turn off the heat.use a handful of the dough to make a rotti.when the oil is warm spread the dough with fingers evenly while turning the vessel and taking care that the rotti is not thick or very thin in some places.make a hole in the center.put the pan back on heat,reverse the lid and cover.intially use medium to high flame and then reduce the flame.after a min remove the lid and sprinkle few drops of water in the hole and again cover.check in between and when the edges easily come off the vessel turn the rotti and let it rest on the spatula in the same pan so that the oil goes back into the pan.repeat the procedure until all the rotti's are done adding little oil for each rotti.the heat has to be turned off after finishing each rotti and only when the oil is warm the next one can be prepared.
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