2 cups rice flour
1 1/2 – 2 tbsp hot oil or vanaspathi
1/2 cup boiled avarekalu mashed lightly or peas (optional)
few pieces of coconut cut into tiny bits
Salt to taste
oil for frying

Mince fine:
1 large onion
2-3 green chillies
2 sprigs curry leaves
few coriander leaves
little dillweed (sabakki soppu) (optional)

1. Put all the ingredients into a mixing bowl, except oil for frying. Mix thoroughly, add water gradually to form a soft dough – dough should be just right – not too hard or too loose.

2. Take large lemon size balls of dough, grease a piece of plastic sheet. Keep the ball in the centre and spread it with your fingers into a fairly large circle. Grease your fingers while doing it. You can spread the rotti on the tawa itself directly.

3. Transfer the rotti onto a greased tawa, pour a little ghee or oil and cook on medium heat till lightly brown and crisp. Cook the other side also, using some more oil if necessary.

4. Serve very hot with a pat of butter and some chutney or chutney powder.

Note: Wash and cool the tawa before you make a second one or use another tawa for this tawa should be cool and clean when you make the roti.

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