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Banale Rotti is prepared using whole wheat flour or atta. The flour is mixed with onion, carrot and a few spices to get a thick dough. Rotti is prepared by spreading a portion of this dough on the inner wall of a hot kadai or wok and then roasting it on both sides.
Ingredients:
Whole Wheat Flour – 3 cups
Onions, chopped – 1/2 cup
Carrot, grated – 1/2 cup
Coriander Leaves, chopped – 3 tbsps
Green Chillies, minced – 1 1/2 tbsps
Salt to taste
Oil for roasting
Method:
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- Mix all the ingredients except oil with enough water to make a dough that is softer than that of chapati dough.
- Take a thick bottomed wok and smear it with 1 tbsp oil. Sprinkle a pinch of salt. (Note: Sprinkling salt avoids the rotti from sticking to the wok).
- Take an orange sized portion of the dough and place it in the centre of the wok.
- Dip your palm in water and spread the dough into a think layer, evenly, all the way up using your palm. Keep dipping your palm in water to avoid the dough sticking to your palm.
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- Now place the wok on low flame and cover with a lid.
- Remove the lid when the color of the dough changes.
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- Pour little oil over the edges of the rotti and let it roast on medium flame until the edges start separating from the wok.
- Carefully remove the rotti from the wok and flip the side. Let it roast for a few minutes.
- Serve hot. This tastes good without any accompaniments too.
