Rice powder 2 cups
Grated coconut 1 cup
Jeera 1 tbsp
Onion/cucumber/ 1 cup (all vegetables finely grated)
Green chillies 10-12
Ginger 1 inch
Curry leaves one fist full
Coriander leaves one fist full
Mustard seeds 1 tsp
Salt to taste
Oil as required
Take a mixie jar. Grind ginger, green chillies and coconut into coarse powder.
Wash curry leaves and coriander. Finely chop and keep aside.
In a small pan, temper mustard seeds with 2 tsp oil.
In a mixing bowl put rice powder, finely chopped curry leaves, coriander leaves, jeera, salt, grounded mixture, finely grated vegetables and tempered mustard and mix well to make the dough.
Divide the dough into equal parts of ball size.
Take a kadai or pan, put 1 tsp oil all around.
Take one part of the dough and spread with wet hands into thin layer in the kadai.
Put 1tsp oil around the vegetable rotti, close the lid and cook on medium flame.
Turn the kadai on all sides to help cook well.
When rotti is done. Switch off the flame. Take a spoon, slowly remove vegetable rotti from the kadai.
Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.
Serve hot with ghee and honey. You can also serve with sweet curds (curds and sugar).
For better results make rotti in iron kadai. Also keep in mind, kadai should be cooled before making next rotti. Vegetables should be finely grated else rotti will break. No big pieces should be there. If you want spicy, add more green chillies. As vegetables are there you may need more chillies. You can roast as per your requirement. If you want soft rotti remove as soon as it is done. Do not make the dough too thin. Rotti will not come properly.