Rice powder 2 cups
Menthya soppu / methi leaves 2 cups chopped
Jeera 1 tbsp
Green chillies 7-8
Ginger 1 inch
Curry leaves one fist full
Coriander leaves one fist full
Mustard seeds 1 tsp
Salt to taste
Oil as required
Wash methi leaves and finely chop and keep aside.
Take a mixie jar. Grind ginger, green chillies, curry leaves, coriander leaves into coarse powder.
In a small pan, temper mustard seeds with 2 tsp oil
In a mixing bowl put rice powder, finely chopped methi leaves, jeera, salt, grounded mixture and tempered mustard and mix well.
Prepare the dough with warm water. Do not put water all at a time. Sprinkle water as and when required to make a clean dough.
Close the lid and keep for about 10-20 mts.
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 rotti, close the lid and cook on medium flame.
Turn the kadai on all sides to help cook well. Nice aroma comes when methi rotti is cooked.
When rotti is done. Switch off the flame. Take a spoon, slowly remove rotti from the kadai.
Serve hot with coconut chutney and ghee.
Repeat the procedure with remaining dough. But always cool the kadai and prepare the next one otherwise you cannot spread rotti.
For better results make rotti in iron kadai.
Also keep in mind kadai should be cooled before making next rotti.
You can roast as per your requirement. If you do not want roasted rotti remove as soon as it is done.
Do not make the dough too thin. Rotti will not come properly.