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Spinach Moth Beans Rotti

26 Jan

Palakura Bobbarla Rotti.

Rice flour is mixed with hot water along with soaked moth beans, chopped spinach and spices. The freshly prepared dough is spread on flat pan into thick rotti and fried till its golden brown on both sides. Serve rice flour moong dal rotti with simple garlic pickle or with any chutney or pickle of your choice.
Makes: 2 Spinach Moth Beans Rotti.


Rice Flour 1 Cup
Spinach 1 Cup Packed
Onion 1/2 Small
Moth Beans 4 – 6 Tbsps
Cumin Seeds 1/8 tsp
Green Chiles 1 – 2
Salt to taste
Oil 1 Tbsp

Method of preparation:

Soak moth beans in a cup of water for around 6 hours or overnight.

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the spinach leaves.
Peel and finely chop the onion.

Bring to boil a cup of water, add moth beans and salt and remove from heat.
Stir in rice flour, chopped onion, green chiles, cumin seeds and salt.
Make a smooth dough out of the mixture and add few drops of water if necessary while making the dough.
Divide the dough into two portions.

Heat a flat pan on medium heat.
When pan gets little warm, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 7 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns light golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
Remove rotti from heat and repeat the same with remaining portion(s).
Serve spinach moth beans rotti with simple garlic pickle or with any chutney or pickle of your choice.
Notes: Make sure to cook the rotti well.

Suggestions: If the rotti is still sticky inside, put it back on heat and cook on low flame till little crisp and well cooked .
Variations: Rice Flour Yogurt Rotti, Spicy tapala Roti etc…
Other Names: Spinach Moth Beans Rotti, Palakura Bobbarla Rotti.