Masala Akki Roti/Masala Rice Roti (With Cooked Rice and Herbs)

Ingredients:

Rice – 1 cup

Rice flour – 1 cup

Coriander leaves – 3-4 tbsp finely chopped

Onion - 3-4 tbsp finely chopped

Green chilli – 1 finely chopped

Dill leaves (Sabbasige) - 3-4 tbsp finely chopped

Salt – A pinch

Makes 6 medium-sized rotis

Method:

Cook rice and let it cool.

Mash rice with salt in a large plate using the heel of your hand. Add the chopped leaves, onion and green chilli. Mix well.

Add a little rice flour and start kneading into a dough. Add rice flour till a soft dough is made.

Portion into small balls.

Grease both sides of a roti presser and press these balls into rotis.

To cook:

Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds.

Flip over the roti, reduce the flame to low and cook for 2-4 minutes.

Take the roti off the griddle and place the bottom side on direct flame. Using tongs, keep flipping the roti on direct flame till it cooks completely.

Serve hot with your choice of gravy or chutney.

Tips:

Flip the roti only once on the tava/griddle.
Even leftover rice can be used for this recipe.

Steps:

Cook rice and let it cool.

Mash rice with salt in a large plate using the heel of your hand.

Add the chopped leaves, onion and green chilli. Mix well.

Add a little rice flour and start kneading into a dough. Add rice flour till a soft dough is made.  Portion into small balls.

Grease both sides of a roti presser and press these balls into rotis.

To cook:

Heat a tava/griddle and place one roti and cook on a high flame for about 10-15 seconds.

Flip over the roti, reduce the flame to low and cook for 2-4 minutes.

Take the roti off the griddle and place the bottom side on direct flame. Using tongs, keep flipping the roti on direct flame till it cooks completely.

Serve hot with your choice of gravy or chutney.