Friday, 10 February 2012

Chana Roti

Sprouted Kala Chana/ senagalu 1/2 cup
Rice Flour 1 1/2 cup(s)
Green Chillies 2
Onions 1
Red Chilli Powder 1/2 tsp
Salt to taste
Method of preparation:
Wash, peel and finely chop onion.
Wash, remove ends and finely chop green chillies.
In a bowl, add rice flour, sprouted kala chana, chopped onions, chopped green chillies, red chilli powder and salt.
Using sufficient amount of water, make the above rice flour mixture into soft dough(just like chapati dough) but with little more flowy consistency.
Make big orange sized balls out of the dough and keep aside.
Place griddle/ flat pan on hot stove.
Before it gets too hot, take the rice flour ball and spread it flat on griddle using your hand.
Dip your hand in water if dough sticks to your hand.
Pour few drops of oil and cook covered chekka rotti for 3 minutes.
When done, turn the roti on other side and cook on medium flame uncovered.
When roti turns to light brown or when it gets to desired crispness.
Remove and serve hot.