(Rotti served with eggplant-capsicum gojju/curry & badam milk)
Ingredients: (Makes 8 rottis)
Drumstick leaves: 1.5 cups
Rice flour: 1.5 cups
Jowar flour/Sorghum flour/Jolada hittu: 1/2 cup
Ragi flour/Finger millet flour: 1/2 cup
Corn meal/makki ka aata/mekke jolada hittu: 1/2 cup
Fine semolina/Cheroti rawa: a fistful
Flax seed powder: 1 tbsp
Cooked rice: a fistful
Onion: 1 medium (finely chopped)
Grated coconut: 2 tbsp
Cumin seeds: 1 tsp
Green chilli paste: 1/2 tsp (optional, I normally donot add this)
Salt: According to taste
Water: As needed
For cooking the rotti:
Oil: 1 tsp for each rotti
Wax paper/Brown paper/aluminium foil to pat the rotti.
- Remove the drumstick leaves from the stem (use only the leaves, discard all the stem), wash it thoroughly in water & finely chop them.
- Mash the rice thoroughly.
- Mix the mashed rice, drumstick leaves with all the above mentioned ingredients(except water) in a large bowl. Add water little at a time & make a smooth dough with it. (Dough consistency should be similar to that of a cutlet or patty dough).
- Make medium orange sized balls with the dough.
- Heat the griddle. Meantime, sprinkle 1-2 drops of oil to the brown paper. Place the batter on the paper & start patting them. Wet your hands in between (this helps in patting the rottis easily).
- When the griddle is hot, smear few drops of oil to the griddle & put the brown paper on the griddle.
- After 5-10secs, slowly take off the brown paper alone. Add 1/2 tsp of oil & cook on slow-medium heat for 1 to 2 mins on both sides.
- Repeat the process for the remaining rottis & serve it hot/warm with a curry/chutney/dip of your choice.
- Drumstick leaves could be replaced by other leafy vegetables like coriander leaves, dill leaves or fenugreek leaves.
- Grated carrots or grated cucumber could be added for extra nutrition :)
Verdict: I am forced to write this, all Karnataka style rotti lovers will love to eat this rotti again & again.