Maida Rotti can be eaten with chutney or pickle or chutney powder, honey or jaggery. We can have this Rotti for break fast or dinner or in the evening as snack.
Things Needed:
Maida ( All purpose ) flour: 2 cups.
Red chilly : 2
Curd : 1/2 cup
Coconut : 2 Table spoons.
Jeera : 1/2 Tea spoon.
Salt : to taste.
Onions : 2 to 3
Coriander leaves : 2 to 3 table spoons. ( cut ones).
Curry leaves : 2 Table spoons.( 8 yo 10 leaves).
Water : Required water . ( 1 cup).
Oil: 2 to 3 Table spoons.
Method :
Cut onions, curry leaves and coriander leaves into small pieces. Grind coconut , red chillies and jeera together adding little water. Now take a big bowl . Put the ground mixture, cut onions, curry leaves and coriander leaves. Put curd and little water . Add salt and mix maida nicely adding little by little water. The dough should not be very thick or very loose. ( The consistency should be like rava rotti consistency).
Now keep a tava on the fire and heat. Sprinkle 1 tea spoon of oil and take a handful of rotti mixture and spread on the tava. You can wet your fingers and spread the dough on the tava. Now sprinkle little oil on the top of roti and cover it. Cook on low flame for 2 minutes and turn the rotti and cook on the other side.
Maida rotti is ready to serve. Put a spoon of ghee or butter on the top and serve with coconut chutney or any other chutney or honey or jaggery.
Note: Using curd or butter milk is a must. It does not stick when you add curd. Cook on low flame . Can add grated carrots, any kind of edible leaves or cucumber. It gives a different taste. Can also add green chillies instead of red chillies. Adding is coconut is an optional.
Serves : 2 to 3
Things Needed:
Maida ( All purpose ) flour: 2 cups.
Red chilly : 2
Curd : 1/2 cup
Coconut : 2 Table spoons.
Jeera : 1/2 Tea spoon.
Salt : to taste.
Onions : 2 to 3
Coriander leaves : 2 to 3 table spoons. ( cut ones).Curry leaves : 2 Table spoons.( 8 yo 10 leaves).
Water : Required water . ( 1 cup).
Oil: 2 to 3 Table spoons.
Method :
Cut onions, curry leaves and coriander leaves into small pieces. Grind coconut , red chillies and jeera together adding little water. Now take a big bowl . Put the ground mixture, cut onions, curry leaves and coriander leaves. Put curd and little water . Add salt and mix maida nicely adding little by little water. The dough should not be very thick or very loose. ( The consistency should be like rava rotti consistency).
Now keep a tava on the fire and heat. Sprinkle 1 tea spoon of oil and take a handful of rotti mixture and spread on the tava. You can wet your fingers and spread the dough on the tava. Now sprinkle little oil on the top of roti and cover it. Cook on low flame for 2 minutes and turn the rotti and cook on the other side.
Maida rotti is ready to serve. Put a spoon of ghee or butter on the top and serve with coconut chutney or any other chutney or honey or jaggery.
Note: Using curd or butter milk is a must. It does not stick when you add curd. Cook on low flame . Can add grated carrots, any kind of edible leaves or cucumber. It gives a different taste. Can also add green chillies instead of red chillies. Adding is coconut is an optional.
Serves : 2 to 3
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