Poustic Rotti (Nutritious Indian Flat bread)

This rotti is one of the most successful experiment till date. I used whatever was handy & the result was yummilicious rotti. It all started with my pantry running short of rice flour. I thought for a long time about what to name for this rotti & finally came up with "Poustic rotti" because this rotti as the name suggests is literally filled with nutrition.

                            (Rotti served with eggplant-capsicum gojju/curry & badam milk)


Ingredients: (Makes 8 rottis)
For rotti:
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.

Method:

• 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. 

Notes:

• 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.