self references: makes 2 or 3 rice rotis.
I found this recipe on a website, and was very easy to try, so I added this to my blog for reference.
Preparation with harder dough takes more time than preparation with lighter or partial liquid. Note to cook in medium low flame and not completely low.
Rice flour bread dough is ready
- Rice flour – 1 cup
- Onion – 1 cup finely chopped
- green chilli(optional) – 1 finely chopped or 1/4 tsp paste
- coriander leaves – 1 tablespoon, chopped
- salt – 1/2 teaspoon or to taste.
- cumin seeds – 1/4 tsp.
- Fresh grated coconut – 2 tablespoons.
- Water – to mix dough
- Oil for cooking – 2 spoons
Rice flour bread – flattened, ready to cook
- Mix rice flour, chopped onions, chili, cumin seeds, coconut, coriander leaves, salt in a bowl.
- Add water little by little and form into a dough ball. It should not be too soft or too tight.
- Divide the dough in 2 or 3 parts.
- On a girdle(tava), add some oil. Smear the tava with oil.
- Place one dough ball on the tava and pat it into a round(as thick or thin as you want), as shown in the image.
- Make a few holes in the roti with your forefinger. Add a few drops of oil on the roti.
- Place the tava on medium flame. Cover the roti with a lid.
- Cook for 4-5 minutes. Remove lid and turn the roti. Cook on the other side for 1-2 minutes.
- Serve hot with chutney or favorite curry.
- Adding fresh coconut makes roti soft and tasty too. You can add that according to your taste or omit it.
- If the flame is too low, the roti may become hard. Lift the lid and check how much it is done.