Cabbage Carrot Rotti

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into small rotti. The rotti is layered with cabbage carrot mixture prepared earlier for this specific recipe. Serve cabbage carrot roti with any spicy pickle or chutney.
Makes: around 10 Cabbage Carrot Rotti..

Ingredients:

Idly Rawa 1/2 Cup
Urad Dal 1/4 Cup
Carrot 1 Small
Cabbage 1/8 of Small Head
Green Chiles 1
Salt to taste
Cilantro few Sprigs
Oil few tsps

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Wash and finely chop the cilantro.
Peel, remove ends, wash and grate the carrot.
Grate or finely chop the cabbage.
Remove stem, wash and finely chop the green chile.

In a small bowl, mix together grated carrot, cabbage, green chile, cilantro and salt.

Heat a flat pan on medium heat, pour a scoop full of batter on the hot pan.
Spread the batter into thick roti.
Layer the roti with few tbsps of cabbage carrot mixture.
Pour few drops of oil around the roti and cook covered for around 5 minutes on medium – low flame.
Uncover, turn over the roti carefully and pour few more drops of oil.
Cook the roti for couple more minutes on a low flame.
Serve cabbage carrot roti with any spicy pickle or chutney.
Notes: Make sure to cook the roti well.