Palak Menthya/Methi leaves Jolada Rotti, Made out of Jowar Flour (Sorghum flour). Easy to digest and very healthy too. This Rotti is best eaten with Yenne Yengai, Sprouts Curry and pickles. I am attaching a video for the same. Enjoy the delicious meal .
Prep Time : 10 Mins
Cook Time : 20 Mins
Ingredients
- Palak leaves - 1/2 cup (chopped)
- Methi / Menthya / Fenugreek leaves - 1/2 cup (chopped)
- Onion - 2 tbsp (grated)
- Green chillies - 1 (finelly chopped)
- Salt to taste
- Warm Water
- Jowar flour / Jolada hittu / Sorghum flour - 2 cups
- Wheat flour / Godhi hittu - 1/2 cup
Method
- Mix all the ingredients in a bowl and add water little by little and make a stiff dough cover the lid rest for 5 mins
- Divide into small balls and roll out into round shape (medium size)
- Spread the flour to the chapathi board and press the dough roll out into a round shape using palm
- Slowly take out the flat rotti using flat spatula and put the hot tava / griddle
- Apply water on top of the rotti ( because it won't break) turn on other side and apply water again the same way, wait to roast / black spots on both the sides and Serve hot
- Do it same procedures. (it is easy once it practiced and makes fast)
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