Rice Roti

Rice Roti

This nutritious, easy item can make a fabulous breakfast or tiffin. Amaranth is rich in vitamin A, antioxidants, iron, potassium, vitamin k, and fibre. If you use home roasted brown rice and grind it into a flour, its a pretty good source of fibre and protien too. If you don’t have the time or inclination to do that, white rice flour can work too!

Ingredients:

Grind coarsely in mixie:

2 sprig curry leaves

2 – green chilli

handful shallots or  ¼ oninon

½ tomato

½ cucumber

½ carrot

handful chopped green amaranth (green maath)

salt

Method:

Put the ground mixture in a bowl and add:

1 tablespoon grated fresh coconut

1/4 cup rice flour

½ tsp jeera

Adjust salt

Grease a cold tava lightly, place half of batter on the tava, and spread into a thin roti. Once spread, make a small whole in the middle and turn on the falme. When the tava gets hot, drizzle a little oil in the hole and around the roti. Cook covered for a minute or so, then flip an cook till crisp.

Serve with chutney or pickle.

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