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Spicy Cilantro Rotti

27 Apr


Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped cilantro and spice mixture. Once the cilantro rotti is cooked, it can be served with coconut chutney or sambar.
Makes: around 5 Spicy Cilantro Rotti.


Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Cilantro 2 Cups Packed
Green Chiles 1 – 2
Cumin Seeds 1/2 tsp
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 leaves.
Remove stems, wash and chop the green chiles into circles.
Using a pestle, lightly crush the green chiles and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed cilantro mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for cilantro leaves to cook and crisp up a bit.
Serve cilantro rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more cilantro rotti.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: You can also mix the cilantro mixture into the batter instead of layering it.
Other Names: Spicy Cilantro Rotti