Metagi kalu rotti | madake kalu rotti | molake kalu rotti | sprouted moth seeds rotti
Ingredients :
- Rice flour 2 bowls
- Grated carrot 1 cup
- Finely chopped onion 1 cup
- Finely chopped Dill leaves 1 cup
- Finely chopped coriander 1/2 cup
- Grated fresh coconut ½ cup
- Moth beans boiled with salt 1 cup
- Crushed green chilli 1 tbs
- Jeera 1 tablespoon
- Asafoetida 1 teaspoon ( optional )
- Groundnut oil 1 cup
- Salt if required as the salt is already added while cooking the metagi kalu.
- Those of you who love methi flavour can add some finely chopped methi leaves for taste.
Recipe video :
Preparation :
- Take the sprouted moth seeds - madaki kalu with little salt cooked to one whistle. Use the hot water in which you have cooked the sprouts to mix the dough because it helps the rottis to become very light and crisp and flaky.
- Mix all the above ingredients, knead well and set aside for 5-10 minutes. Make small round balls, the size of an orange.
- Heat a thick bottomed kadai. Hold it upside down under running cold water till the heat evaporates.
- Put in 4-5 spoons groundnut oil inside the kadai.
- Take one ball of dough, flatten in the kadai and press lightly around, spreading it evenly into a round roti.
- Press it as thin as possible.
- Cook the rotti rotating kadai around to take care that rotti is cooked into golden brown all around.
- You will know that the roti is cooked perfectly when you can see the edges around turning into golden brown.
- Serve hot with butter and Chutney.
Happy Cooking :-)
PS : Which are the points that make your rotti light and crisp???
- Always mix the dough in the hot water.
- Press rotti thin and flatten evenly.
- The rottis should always be cooked over high flame, taking care to rotate the kadai to see that it is not over cooked. If you cook over low flame, the rottis will turn hard.
