Sappe Rotti

Ingredients:

400 gms Rice flour

800 ml water
10 gms channa dal
10 gms jaggery
10 gms oil
5 gms jeera
20 gms fresh grated coconut

Method:

In a thick vessel boil together - water, channa dal, jaggery, oil, jeera and fresh coconut. When it starts boiling pour rice flour in a heap, in the centre.

On a low medium flame, cover a lid half way and boil for 5 minutes. Switch off and mix well with a wooden ladle. Keep the lid and keep aside for 10 minutes.

Knead to a smooth dough. Add water if necessary, while kneading. Divide into 12 portions.

Before making each roti, knead the dough again, and on a banana leaf or a teflon sheet, apply oil and roll it as thin as possible. Use your fingers to make it round and uniform. Transfer directly on to the tawa, apply oil on both sides and fry till done.

Serve hot with any veg gravy, or dal.

Note: While rolling the rotis, the rolling pin has to be made wet now and then. Otherwise the roti will stick to it.