The last few weeks, I suffered from acidity, constipation and gastric problem. During that time, my family and friends advised me to consume fenugreek. So, I used methi leaves, and made many dishes using methi (fenugreek). I sprouted some fenugreek seeds too. I put the sprouts in salads & with the left over sprouts I made this rotti.
The rotti was a tad bitter. But, you won't feel it if you have it with a spicy chutney or a side dish.
Preparation Time: 15 mins
Cooking Time: About 3 mins for each rotti
Ingredients: (Makes about 9-10 rotti | thalipeeth)
Fenugreek sprouts: 1/2 cup
Finely chopped onion: About 3/4 cup
Finely chopped coriander leaves: 1/4 cup, tightly packed
Rice flour: 4 cups
Salt: As needed
Cumin seeds: 1 tsp
Turmeric powder: 1/4 tsp, optional
Water: As needed
Cooking oil: 1-2 tsp, for each rotti.
Add the sprouts, onion, coriander leaves, cumin seeds and turmeric to a mixing bowl. Mix it well.
Add the rice flour, salt and mix again.
Add little water at a time to make a soft and smooth dough. Dough should be of patty or cutlet dough consistency. You should be able to pat the thalipeeth or rotti easily.
Divide the dough into equal sized balls. I prefer making them into small orange sized balls.
Grease the griddle or aluminium foil & pat the rotti on the foil/griddle.
Refer here and here to see how I make the rotti.
Cook the rotti on both the sides until slightly golden brown.
Serve it hot with a spicy chutney or side dish of your choice.
You could replace rice flour with jowar flour or cream of wheat (semolina or rawa).
You could also add grated carrots and very finely chopped bell peppers to make it more healthy.