Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick roti. The roti is layered with spicy onion mixture for this specific recipe. Serve spicy onion roti with coconut chutney.
Makes: around 5 Spicy Onion Roti for the batter.
Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Onion 1 Small
Red Chile Powder 1/2 tsp
Cilantro few Sprigs
Ajwain a Pinch
Salt to taste
Oil as required
Method of preparation:
Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.
Wash and finely chop the cilantro.
Peel and finely chop the onion.
In a small bowl, mix together chopped onion, ajwain, cilantro, red chili powder and salt.
Heat a flat pan on medium heat, pour 2 – 3 ladles of batter on the pan.
Spread the batter into thick roti.
Layer the roti with spicy onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another 3 minutes on a medium flame.
Serve spicy onion roti with coconut chutney.
Notes: Make sure to cook the roti well.
Suggestions: If roti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: You can also check the mouthwatering green chili variation here.
Other Names: Spicy Onion Roti.