Mixed Flour Roti

8 Jan

three_rotti
Moodu Pindela Rotti

Ingredients:

Ragi Flour 1 cup
Jowar Flour 1 cup
Wheat Flour 1 cup
Rice Flour 1/2 cup
Cumin Seeds 1 tsp
Onion 1
Green Chile 2
Freshly Scraped Coconut 2 tbsps
Sugar a pinch
Cilantro few sprigs
Salt to taste
Oil as required

Method of preparation:

Peel, remove ends and finely chop onion.
Remove stems, wash and finely chop green chiles.
Clean, wash and roughly chop cilantro leaves.

In a mixing bowl, mix together ragi, jowar, wheat and rice flour.
Stir in chopped onion, green chiles, coconut, sugar, cilantro and salt.
Knead everything to loose dough adding enough water.

Heat a flat pan on medium – low heat.
Once pan is slightly hot, take a handful of prepared flour dough and press it onto the flat pan.
Use wet fingers to carefully flatten the dough into somewhat thin roti.
Apply oil around the roti and cook covered on low flame for 3 – 5 minutes.
Uncover and turn the roti on the other side and cook for a minute or two.
Remove from heat and repeat the same with remaining mixed flour dough.
Serve hot with any mixed vegetable curry and lemon pickle for it to be as a separate meal.

Notes: Generally, whole grains are freshly ground together and stored as a single flour to be used when in need.

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4 Responses to “Mixed Flour Roti”

  1. sunitha March 28, 2009 at 2:26 pm #

    I made the roti according to your recipe. It came out good. But, looks like your recipe is for 3-4 people. I ended up wasting 3/4 the food. Can you post the no. of servings for your ingredient list?

    • anusharaji March 29, 2009 at 10:23 pm #

      i always make for 2 – 4 people. (about page says that)
      vl try to include servings from now on
      and you can always refrigerate the dough and use it later.

  2. lubna April 28, 2009 at 3:10 am #

    what is the reason to cover the roti.

    • anusharaji April 28, 2009 at 8:39 am #

      When you cover the roti or any stuff, it gets cooked from inside without just getting brown from outside.
      Thick roti like this needs to be covered till cooked and then roast it till crisp.

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