Week 3 Day 2 of BM #57 -
We all like the Rice Flour Roti or Sarvapindi which I used to make quite often. But after realizing that I could use Jowar Flour instead of the rice flour to make it healthier, I tried Bajra flour as well. They come out just as well.
Bajra Flour 1 3/4 cup
Rice Flour 1/4 cup
Sesame seeds 2 Tbsp
Onion finely chopped 1/2 cup
Coriander leaves finely chopped 2 Tbsp
Salt as needed
Green chillies / Red Chilli Powder as needed (I also added jalapeno for the adults)
Oil 2-3 Tbsp or as needed
Method Of Preparation -
In a mixing bowl, add the flours, sesame seeds, salt, green chillies or red chilli powder, onion, coriander leaves.
Sprinkle water and knead into a stiff dough.
Pinch some dough [depending on how big the pancake (rotte) is desired] and pat the dough with your fingers on a cold griddle/tawa so the dough is spread out like a thin pancake.
Make a few depressions on the pancake and place it on medium heat. Drizzle oil as needed.
Let it cook for about 5 min or until a reddish hue appears on the underside of the pancake.
Flip on to the other side and let it cook for a couple minutes.
Remove from fire and let it cool. The cooler it gets, the crispier it gets provided it is left uncovered away from moisture!
Continue with making the pancakes with the rest of the dough. To speed up the process, I used 3 different griddles and made the pancakes.
Also note that the griddle should be cool enough to enable you to pat the dough with your fingers.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.
Also sending this to Kalyani who is hosting this month's edition of Srivalli's Kid's Delight under the theme, 'Cooking with Whole Grains'
Preparation Time 30 min