Ingredients

Beet root —2 medium sized grated or 1 cup grated or more

Rice flour ( akki hittu)—2 cups

Sooji ( semolina//rave)—2 tablespoon

Fresh grated coconut ( kayi turi//nariyal)—2 to 3 tablespoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Finely chopped coriander leaves (kothambari soppu)—2 tablespoon

Salt—to taste

Green chillies (finely chopped)hasiru menasina kayi—1

Water—to mix dough

Curd ( mosaru//dahi)—1 tablespoon (optional)

You can also add finely chopped onion ( one medium sized) —optional

Take grated beet root,rice flour,rava,coconut,chopped coriander leaves green chillies ,jeera,salt,together in a mixing bowl.

Mix well together with your hands.

Add in curd and water little by little and form into dough.

It should not be too tight or too soft.

Cover and let it rest for 10 minutes.

Next take a greased tava or nonstick pan,place the orange sized dough

In the centre of tava,and pat evenly into round thin rotti by pressing with your fingers and also by dipping hand in water for easy patting.

Make few holes on the rotti.

Drizzle some oil on rotti.

Place the tava on stove and cook rotti on medium flame covering with a lid.

Once you see the rotti has lightly turned brown remove from flame.

Serve hot rotti with chutney of your choice.