Tuesday, June 23, 2009

Beetroot Roti

By Sheela Mudalegundi

Ingredients:
2 cups Rice flour/ Akki hudi
2 cups grated Beetroot
3-4 Green Chilies
1 medium sized Onion
10-12 Coriander leaves
Ghee/Oil
Salt to taste
Banana leaves / Aluminum foil / Wax Paper

Recipe:
1. Peel beetroot and grate. Put grated beetroot in a pressure cooker container and cook it without adding any water (3-4 whistles).
2. Chop coriander leaves, green chilies and onion into small pieces.
3. Put all the chopped ingredients, rice flour, cooked beetroot and salt in a vessel and mix them well by adding sufficient amount of water. Don’t make the dough too thin
4. Take one aluminum foil and spread 1 tsp. of oil over the foil. Take handful of dough and spread it over the foil.
5. Heat the Tava (Iron Tava preferred) put the Roti upside down. Cook it for a minute by covering the lid.
6. Remove the aluminum foil and spread 1-2 tsp ghee/oil over the Roti, cook other side of the Roti for about 1-2 min in medium/low flame.
7. Serve hot along with Chutney.
8. The above mentioned ingredients will serve 10-12 Rotis.