Rice Roti

Rice roti is a South Indian dish especially prepared in Karnataka and in some parts of Telengana. This contains nutrients from the rice and vegetables. It can be taken as a snack, breakfast food or as a main meal. The accompaniment to this dish can be coconut chutney or vegetable kurma or tomato chutney. To make it more nutritious,chopped green vegetables and sprouts can be added. Children will like it and above all it is gluten and casein free. It is easily digestable too. Try it!

Ingredients	Quantity
Rice Flour	1 cup
Water	2 ½ cup
Finely Chopped Onions	¼ cup
Finely Chopped Green Chillies	1 tbsp
Chopped Coriander Leaves	2 tbsps
Grated Carrot	2 tbsps
Cummin Seeds	2 tbsps
Salt	to taste
Oil	for shallow frying

Method

1. Heat the water in a big pan and add cumin seeds and salt.


2. When the water starts boiling, lower the heat and add the chopped onions,green chillies, coriander leaves and grated carrot.


3. Then add the rice flour slowly mixing it simultaneously with the water.


4. Take the pan from the heat and mix the contents well.


5. Cool the mixture until it is luke warm. Make four or five balls.


6. Take a greased flat pan and heat it. Put one and a half teaspoons of oil. Lower the heat.


7. Take one rice ball and pat it on the wet palm and place it in the pan and with wet fingers pat it further to make a circle.


8. Put one teaspoon of oil around and on the roti and cover it with a plate.


9. When the sides become light brown turn the roti and cook for a minute and remove.


10. Repeat this with the other rice balls.


11. Serve hot or cold with coconut chutney or vegetable kurma.