Home VegetarianRoti Dill Roti

Dill Roti

by Praveen Kumar

Dill – 1 bunch
Rice Flour – 1 1/2 cup
Green Chillies – 2 to 3 (or as per taste)
Cumin seeds – 1/2 tsp
Salt as per taste
Oil for preparing rotis

Chop dill and green chillies.
Mix rice flour, green chillies, cumin seeds, salt and dill properly by adding water.
(consistency : as required for chapathis)
Keep it aside for 1/2 an hour.
Make them into small round balls.
Grease tawa, shape the balls into thin round rotis by hand on tawa.
Bake it under medium heat with 1/2 tea spoon of oil again on the top of the roti.
When done on one side turn on the other side and fry properly till both sides turn light golden colour.
Serve hot with Yogurt or Curds.

Roti with Brinjal:
Here instead of dill you can use the chyote squash (white brinjal, called as Bangalore
badanekai in kannada) It comes out crispy. Here you have to grate the squash
and add to the flour. You can add 1 squash for 1 1/2 cup of rice flour. Do not add
more water because, chyote squash leaves out water when mixed with salt.

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