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Amaranth Leaves Rotti

13 Jun

Thotakura Tapala Rotti.

Amaranth leaves are finely chopped and boiled in water. Rice flour is mixed with hot water into soft dough. The prepared amaranth leaves dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve amaranth leaves rotti with any pickle of your choice.
Makes: around 2 Servings of Amaranth Leaves Rotti.


Rice Flour 3/4 Cup
Amaranth Leaves 2 Cups Packed
Green Chiles 1
Cumin Seeds a big Pinch
Salt to Taste
Oil 2 tsps

Method of preparation:

Separate amaranth leaves and thoroughly wash them.
Finely chop the amaranth leaves and keep aside.
Remove stem, wash and finely chop the green chile.

Bring to boil 3/4 cup of water, add chopped amaranth leaves.
Boil till amaranth leaves wilt, add green chiles and salt.
Remove from heat, immediately add cumin seeds and rice flour.
Mix well to form a soft dough and divide into two portions.

Heat a flat pan on medium low heat, add few drops of oil.
Place the rice flour dough on pan and spread it with fingers into thick rotti.
Cook covered on low flame till roti changes color.
Uncover, turn the rotti on other side and cook for a minute or two.
Repeat the same with the remaining portion of the dough.
Serve amaranth leaves rotti with any pickle of your choice.
Notes: Make sure to cook the amaranth leaves rotti well.

Suggestions: Adjust the rice flour if the dough becomes too wet.
Variations: Check other similar recipe rice flour chana dal rotti here.
Other Names: Amaranth Leaves Rotti, Thotakura Tapala Rotti.