Akki rotti

Ingredients

• 250 gm Rice flour
• 2 onions
• 1 carrot
• 1 capsicum
• 1 tablespoon jeera
• 4 green chillies
• As needed Coriander leaves
• To taste Salt

Steps

1. In a large bowl, combine the rice flour, finely chopped onions, grated carrot, capsicum, coriander leaves, green chillies, cumin seeds, and salt. Add water little by little to form a dough. Do not add too much: a watery dough will not let the roti keep its shape. Take a tennis-ball-sized portion and spread it on a kadai or tawa of your choice. Spread oil on the kadai; as you spread the dough, use all five fingers intact and make holes in the middle.
2. Cook over low heat until slightly brown. Spread on a kadai for crisp rotti, or on a tawa for soft rotti.
3. Serve with pickle or curd and chutney powder or the chutney you choose.