Ingredients

Rice flour ( akki hittu )—1 cup

Grated fresh coconut ( kayi turi//nariyal)—3/4 cup

Jeera seeds (jeerige//cumin seeds)—2 tablespoon

Curry leaves (karibevu//kadipatta)—10 to 12 leaves fresh

Dry red chilli ( ona menasina kayi)—3 to 4

Asafoetida (hing//ingu)—2 tablespoon

Salt —to taste.

Oil—for making rotti

Method

Transfer grated coconut,red chillies,jeerige,hing,karibevu to a mixer grinder jar.

Add little water and grind to a fine smooth paste.

Take a mixing bowl add rice powder,salt,and above paste.

Mix well with hands.

Add little water if needed and mix nicely to form a dough.

The dough should be soft as such that its easy to pat with hands.

Take a small portion of dough and pat it evenly with your hands on greased tava or skillet ( wet your hands with water while patting).

Make holes on the patted rotti and drizzle some oil on holes and around the rotti.

Place the tava on flame and cook on medium flame covered with a lid.

Cook till it slightly changes to brown colour, take out the rotti.

Delicious,crispy khara rotti is ready to serve.

Serve with butter /chutney//gojju and curd.

This is a traditional recipe from malnaadu region.