Spinach roti

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped spinach and spice mixture. Once the spinach rotti is cooked, it is served with coconut chutney or sambar.

Makes: around 7 5-inch Spinach Rotti.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Spinach 1 Cup Packed
Turmeric Powder a Pinch
Garlic 1 Small Clove
Green Chiles 2
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

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 spinach leaves.
Peel and roughly chop the garlic cloves.
Remove stems, wash and chop the green chiles into circles.

Using a pestle, crush the green chiles, garlic cloves, turmeric powder and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed green chiles cumin seeds mixture.
Then layer the rotti with spinach leaves and sprinkle a pinch of salt.

Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for spinach leaves to cook and crisp up a bit.
Serve spinach rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter for a week or two for more spinach rotti.