Veggies Chawal Ki Roti : Chawal Ki Roti With Crunch Of Veggies

Recipes from Karnataka are well recognized for their nutritious breakfast options. Idli and dosa dishes are typically made using a rice and urad dal mix. However, there are other straightforward roti recipes, and these roti is one such quick and basic breakfast dish.

A rare and one-of-a-kind cuisine from the South Indian state of Karnataka. These flatbreads are created with vegetables and rice flour. A staple of south Indian or Karnataka cuisine made from rice flour. It is typically eaten for breakfast in the morning with a choice of either coconut chutney or a hot red chutney. It can be made with leftover rice or idli rava but is typically made with fine rice flour, or akki hittu.

Ingredients:

• ½ cup finely chopped dill leaves, optional
• ½ cup finely chopped onions
• ½ cup grated carrots
• ⅓ cup coriander leaves
• 1.5 cups Rice Flour ,finer and smooth variety
• 1.5 teaspoons finely chopped ginger
• 2 to 3 green chilies, finely chopped
• 1 to 1.5 finely chopped curry leaves , optional
• 1 teaspoon cumin seeds
• ⅓ cup grated fresh coconut
• ⅔ cup water or add as required
• Salt as required
• Oil as required for roasting

Instructions:

How to Make Rice Flour Dough-

1. Put the finely chopped onions, grated carrots, chopped coriander leaves, and chopped dill leaves in a mixing bowl or pan.  Curry leaves, cut finely, can also be added
2. Add 1.5 teaspoons of cumin seeds, 1 teaspoon each of finely chopped ginger and green chilies
3. Salt and rice flour can be added to taste 
4. Everything should be thoroughly combined. Cover and set aside for 15 to 20 minutes
5. Now gradually add water. Depending on the rice flour's quality and the amount of water in the veggies, add water as needed
6. Mix and knead until a soft dough forms
7. Keep a skillet or tawa on the stove. The tawa shouldn't be heated yet
8. Apply some oil to the tawa. Take a small bit of the dough and roll it between your palms into a nice, round ball
9. This dough ball should be flattened on the tawa. To ensure the dough is neither too thick nor too thin, softly dampen your fingers before patting it into a neat roti
10. Turn on the heat of the stovetop after the dough has been flattened on the tawa or pan. On a medium flame, start heating the tawa
11. The roti will start to cook as the tawa heats up. On the roti, drizzle some oil
12. With a spatula, flip the roti over when one side is light golden. The second side should be cooked until pale golden. Oil can be added if necessary
13. Remove and serve hot or warm once the second side is slightly brown and crisp
14. Serve hot roti with your preferred type of chutney, such as coconut chutney. Do not forget to serve them hot for the greatest flavour. They are also delicious with a side of butter or ghee

You can add whatever vegetables you choose. Cabbage, carrots, drumstick leaves, dill leaves, zucchini, bottle gourd, fenugreek leaves, cucumber, spinach, and amaranth are among the vegetables that can be used.