Carrot Tapala Rotti

This is a thick roti / rotti made with carrot. Carrot is grated and briefly cooked with spices and rice flour to form into a soft dough. The dough is then spread on a deep pan and cooked on low flame till little crisp. Carrot rotti is generally served with a pickle and yogurt.
Makes: around 2 Carrot Roti.

Ingredients:

Carrot 1 Medium
Rice Flour 1 Cup
Green Chiles 2 – 3
Cumin Seeds 1/4 tsp                                                                                                                               Curry Leaves 3                                                                                                                                             Salt to taste                                                                                                                                                  Oil 1 tsp

Method of preparation:

Wash, remove ends, peel and grate the carrot using a food processor.
Alternatively, grate the carrot using thick side of a box grater.
Roughly tear the curry leaves.

Grind green chiles, cumin seeds and salt into coarse paste without adding any water.
Bring to boil a little more than half a cup of water.
In a mixing bowl, mix together rice flour, ground green chile paste, grated carrot, curry leaves and salt.
Add this mixture to the above sauce pot having the hot boiling water.
Mix well and remove from heat.

When the rice flour mixture is still warm, form it into a dough.
The dough feels soft but holds its shape when formed into a ball.
Divide the dough into two portions.

Heat a small wok or appam pan on medium heat.
Apply quarter tsp of oil and place a portion of carrot rice flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Make couple of perforations on the roti to let the insides cook.
Cook covered on low flame for around 5 minutes and remove the lid.
Uncover and fry the roti on medium high heat for couple of minutes on both sides.
Remove the carrot roti onto a plate and repeat the same with remaining portion of the mixture.
Serve carrot roti with mango pickle and few tbsps of yogurt.
Notes: Make sure to cook the roti well.