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Ingredients Method Notes

Ingredients
  

  • 3 large approximately 500 gms potatoes, boiled and grated
  • 1 cup peas tender and coarsely ground
  • ¾ cup rice flour coarse, I made my own (read notes)
  • ½ cup fresh coconut finely grated
  • ¼ cup coriander finely chopped
  • 2 teaspoons green chili and ginger paste
  • 1 teaspoon sugar
  • 2 teaspoon lemon juice
  • 1 tablespoon sesame seeds
  • ½ teaspoon turmeric powder
  • ¼ teaspoon asafoetida
  • 3 tablespoons oil
  • salt to taste

Method
 

  1. In a mixing bowl, put the rice flour and add 1 tablespoon oil to it. Using your hand rub the oil to the flour.
  2. Add the grated potatoes, grated coconut, ginger-chili paste, coriander, lemon juice, sesame seeds, sugar, salt, turmeric powder and asafetida. Gently mix it all well.
  3. Now add the coarsely ground peas to the mixture and give it a good but gentle mix.
  4. Place a 8-9 inch non-stick skillet like pan on the gas stove and add 1 tablespoon oil. Once the oil heats up, put the mixture in the pan and flatten it down so that the mixture fills up the pan, touches the sides of the pan.
  5. Allow it to cook so that it forms a golden crust.
  6. To cook on the other side the Rotla will have to be flipped. Place a lightly oiled non-stick tava on the pan (upside down) and flip the Rotla pan on to it (its tricky but you should be able to get it right with practice). And slide the uncooked side in to the pan.
  7. Let the crust form on the other side as well. If necessary add few drops of oil on the sides of the Rotla.
  8. We are looking for even golden crust on all sides, once that is done allow the Rotla to rest for a few minutes on a wire rack.
  9. Slice in wedges or squares.
  10. Transfer it to a plate. Slice and serve with green chutney or date chutney.
  11. Enjoy with a cup of tea.

Notes

I washed 3/4 cup of Safed-Kada folk rice, sun dried them until completely dry. The completely dried rice was then ground in a chutney jar. I aimed for fine semolina like texture.