Rawa Roti

Ingredients

• • Fine rawa - 2 cups
• • Water - 2 cups
• • Salt - 1 ½ teaspoons
• • Asafoetidas - a pinch
• • Green chillies - 8
• • Onions (small) - ½ cup
• • Sour curd - 2 tablespoons
• • Coriander (finely cut) - 1 ½ tablespoons
• • Curry leaves - 1 sprig
• • Oil (for frying) - as required

Ingredients For Seasoning

• • Mustard seeds - ¼ teaspoon
• • Bengal gram dal - 1 teaspoon

Method

• 1. Grind green chillies along with salt and asafoetida.
• 2. Heat oil in a heavy frying pan (deep curved) add seasonings and then pour water.
• 3. When water comes to boiling point, reduce flame and mix rawa by stirring constantly.
• 4. Remove from fire and allow to cool down.
• 5. Mix green chilly paste, finely cut small onions, sour curd and coriander leaves.
• 6. Knead to a thick dough.
• 7. Make balls, and pat on a wet cloth or polythene sheet, to thick rotis.
• 8. Heat a 'tawa' and fry rotis, with enough oil on both sides.
• 9. For all rawa based rotis use fresh rawa. Do not use roasted rawa.